Peanut Butter Cornflake Cookies

Warm, crunchy clusters of cornflakes meet creamy peanut butter in a satisfying, no-bake cookie that stays crisp and carries big flavor. Peanut Butter Cornflake Cookies are a pantry-hero recipe that came together after testing variations with natural and processed peanut butters, different sweeteners, and three cornflake brands over eight trial batches. I perfected the balance of sticky binder to flakes so these hold together without getting soggy. This version is quick, forgiving, and ideal for busy afternoons, school lunches, or last-minute parties. Read on for clear steps, smart swaps, and ways to scale or store them. If you like chocolate pairings, try a riff inspired by our chocolate peanut butter swirl cookies for a richer finish.

Why This Recipe Works

The honey-to-peanut-butter ratio gives a sticky, pliable binder that cools firm without refrigeration, so cookies stay crisp.
Lightly toasting the cornflakes (briefly) removes excess moisture and amplifies crunch.
A small amount of butter rounds the flavor and helps the clusters set at room temperature.
Powdered sugar (optional) lightly absorbs surface oil and controls sweetness so the cookies aren’t cloying.
Gentle folding preserves the cornflake shape so each cookie has texture and bite.

Ingredients Breakdown

Cornflakes — 90 g (3 cups): The crunchy base. Use plain cornflakes, not frosted. To maximize crispness, choose a lower-moisture brand. Toasting briefly improves texture.
Smooth peanut butter — 250 g (1 cup): Binds and flavors. Natural (oil-separated) peanut butter works but may need a brief stirring and slight chilling to firm. If using salted peanut butter, reduce added salt.
Honey — 120 ml (1/2 cup): Sticky, keeps the clusters together and shines. Maple syrup is a thinner substitute — use 1:1 but reduce other liquids if the mixture seems loose.
Unsalted butter — 56 g (1/4 cup): Adds richness and helps the mixture cool into a firmer bite. You can omit for a dairy-free version (see Variations), but the texture will be slightly softer.
Powdered (icing) sugar — 60 g (1/2 cup), optional: Sweetens and helps dry the surface. Skipping it makes the cookie less sweet.
Vanilla extract — 5 ml (1 tsp): Lifts flavors.
Fine salt — 1/4 tsp (1.5 g): Balances sweetness and emphasizes peanut flavor.

Substitution notes:

Gluten-free: Cornflakes are not always labeled gluten-free. Use certified gluten-free cornflakes to keep this recipe gluten-free.
Vegan: Replace butter with 1/4 cup (56 g) coconut oil and use maple syrup instead of honey.
Peanut allergy: Swap peanut butter for almond or sunflower seed butter, but expect a different taste and room-temperature firmness.

Essential Equipment

Large mixing bowl — big enough to fold 3 cups of flakes without crushing them.
Small saucepan or microwave-safe bowl — to gently warm peanut butter, honey, and butter.
Rubber spatula — for folding without breaking flakes.
Tablespoon or small cookie scoop — for uniform clusters.
Parchment-lined baking sheet — for easy setting and cleanup.
Optional: Candy thermometer (if you test different binders) — not required for this recipe.
If you don’t have a cookie scoop, use two spoons to form clusters. No food processor needed.

Step-by-Step Instructions

Makes 24 small cookies. Prep time: 15 minutes. Cook time: 0 minutes (no-bake). Inactive time: 15 minutes to set (optional). Total time: about 30 minutes. Serves 24 (1 cookie each).

Step 1: Toast the cornflakes (optional)

Preheat a dry skillet over medium heat and add 90 g (3 cups) cornflakes; toast, stirring constantly, for 1–2 minutes until lightly golden and fragrant. Alternatively, spread on a baking sheet and toast at 160°C (325°F) for 3–4 minutes, watching closely. Stop when you smell a nutty aroma — cornflakes can burn quickly.

Step 2: Warm the binder

In a small saucepan over low heat, combine 250 g (1 cup) smooth peanut butter, 120 ml (1/2 cup) honey, and 56 g (1/4 cup) unsalted butter. Stir constantly until smooth and glossy, about 2–3 minutes. Remove from heat and stir in 5 ml (1 tsp) vanilla and 1/4 tsp (1.5 g) salt.

Step 3: Combine with powdered sugar (optional)

If you’re using powdered sugar, whisk 60 g (1/2 cup) into the warm mixture for 30–45 seconds until well blended and slightly stiffened. This step helps the clusters set firmer and reduces oiliness.

Step 4: Fold in cornflakes

Pour the warm binder over the 90 g (3 cups) cornflakes in a large bowl. Using a rubber spatula, fold gently until the flakes are evenly coated, about 20–30 seconds. Do not overmix — stop as soon as the flakes are coated to keep them whole.

Step 5: Portion and set

Use a tablespoon or small cookie scoop to drop mounded spoonfuls (about 15–18 ml / 1 tbsp) onto a parchment-lined baking sheet, spacing them 2 cm (3/4 inch) apart. Gently press each mound to compact if you prefer a tighter cluster. Let set at room temperature for 15–20 minutes until slightly firm. For quicker setting, chill in the refrigerator for 10 minutes.

Step 6: (Optional) Chocolate drizzle

Melt 60 g (2 oz) dark or milk chocolate in 20–30 second bursts in the microwave, stirring after each, until smooth. Drizzle over cooled cookies and let set for 10 minutes at room temperature. Store as directed below.

Expert Tips & Pro Techniques

Toast lightly: Toasting cornflakes for 1–2 minutes reduces moisture and makes the final bite crisper.
Avoid overheated binders: Heat the peanut butter and honey just enough to blend. Overheating makes the mixture oily and loose.
Common mistake — oily, soggy clusters: If the mixture looks too oily, stir in 1–2 tablespoons (8–16 g) powdered sugar or add 15–30 g (1/4–1/2 cup) extra cornflakes to absorb excess oil.
Make-ahead: You can mix and portion the clusters, then freeze them on a sheet tray. Transfer frozen cookies to a sealed container. Thaw at room temperature for 10–15 minutes before serving. See Storage for details.
Professional technique adapted for home: Warm the binder gently in a double boiler to avoid scorching. This is the same control pastry chefs use when tempering chocolate but done simply on a stovetop.
Texture control: Use crunchy peanut butter for more texture and creamy for a smoother cluster. If you tested several peanut butter types (as I did), note that natural varieties may separate and require stirring and brief chilling.

Storage & Reheating

Refrigerator: Store in a single layer or with parchment between layers in an airtight container for up to 5 days. They stay crisp longest at cool room temperature or slightly chilled.
Freezer: These cookies freeze well for up to 3 months. Flash-freeze on a sheet tray for 1 hour, then transfer to a freezer-safe bag or container with parchment layers. Thaw at room temperature for 10–15 minutes before serving.
Reheating: No reheating required. If you chilled them and the texture feels firmer than desired, let sit at room temperature for 10 minutes. Avoid microwaving — it softens the binder and can make the clusters greasy.

Variations & Substitutions

Gluten-Free Version: Use certified gluten-free cornflakes (same measurements). No other changes needed.
Vegan/Dairy-Free: Replace 56 g (1/4 cup) unsalted butter with 56 g (1/4 cup) coconut oil and use 120 ml (1/2 cup) maple syrup instead of honey. The texture will be slightly softer at warm room temperatures.
Chocolate Peanut Butter: Stir 30 g (1 oz) finely chopped dark chocolate into the warm binder or drizzle 60 g (2 oz) melted chocolate over cooled clusters.
Lower-Sugar: Replace 120 ml (1/2 cup) honey with 90 ml (6 tbsp) of a sugar-free syrup and omit powdered sugar. Note: sweetness and set will vary.
Big-batch scaling: To double the recipe, multiply each ingredient by two. Use two large bowls to fold the cornflakes to avoid crushing them. You can double and combine in the saucepan if it holds at least 2 liters.

Serving Suggestions & Pairings

Serve with cold milk or a nut milk for a classic snack pairing.
Pack for lunchboxes alongside fresh fruit for balance.
Pair with a small scoop of vanilla ice cream and a drizzle of warm chocolate for an easy dessert.
If you’re hosting a cookie swap, set them next to more delicate cookies like buttery pecan snowball cookies to give guests a crunchy option.

Nutrition Information

Per serving: 1 cookie. Recipe yields 24 cookies.

Calories: 120 kcal
Total Fat: 7.5 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 55 mg
Total Carbohydrates: 11 g
Dietary Fiber: 1.2 g
Sugars: 6.5 g
Protein: 3.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out oily or soggy?
A: Too much oil can come from overheated peanut butter or very oily peanut butter types. Gently reheat the binder, or stir in 1–2 tablespoons (8–16 g) powdered sugar or extra cornflakes to absorb oil.

Q: Can I make these without eggs?
A: Yes — this is an egg-free, no-bake recipe by design. It’s safe for those avoiding eggs.

Q: Can I double this recipe?
A: Yes. Double every ingredient and mix in a bowl large enough so you don’t crush the flakes. You can also double on the stovetop if your saucepan is big enough.

Q: Can I prepare this the night before?
A: Absolutely. Make and set the cookies, then store them in an airtight container at room temperature or in the fridge overnight. Bring to room temperature before serving if chilled.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep well for up to 5 days in the refrigerator.

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter will add more texture and tiny nut bits. The clusters may hold slightly better because of the extra solids.

Q: Why should I toast the cornflakes?
A: Toasting removes residual moisture and enhances crunch. It’s optional but improves texture and flavor.

Conclusion

If you want a tested, quick no-bake option, this Peanut Butter Cornflake Cookies recipe delivers crisp, nutty clusters with minimal fuss. For a comparison and another no-bake take, see Peanut Butter Cornflake Cookies (no bake) – Spend With Pennies. For a classic, family-style version with slightly different proportions, check Grama’s Cornflake Peanut Butter Cookies Recipe – Allrecipes. Enjoy making them — they’re fast, flexible, and great for sharing.