No-Bake Peanut Butter Cornflake Cookies Recipe

Introduction

This no-bake peanut butter cornflake recipe is a quick and delicious treat that combines the crunch of cornflakes with the creamy richness of peanut butter and marshmallows. Perfect for a snack or dessert, these no-bake treats come together in minutes without heating up your oven.

Ingredients

• 4 tbsp salted butter
• 3/4 cup smooth peanut butter
• 10 oz mini marshmallows
• 1/3 cup peanut butter chips (optional)
• 7 cups cornflakes
• 1 oz mini marshmallows (to mix in at the end)
• 2 tbsp peanut butter chips (for drizzling)
• 1/2 tsp vegetable or canola oil

Instructions

1. Step 1: In a large pot over medium-low heat, melt the butter and peanut butter together. Add the 10 oz of mini marshmallows and stir constantly until fully melted. Remove from heat.
2. Step 2: Stir in the cornflakes until they are fully coated with the peanut butter mixture. Gently fold in the remaining 1 oz of mini marshmallows and the optional 1/3 cup peanut butter chips, being careful not to overmix.
3. Step 3: Lightly spray a large cookie scoop with nonstick cooking spray. Scoop out 10 equal portions onto a parchment-lined baking sheet. Grease your fingers and gently flatten each ball to about 1 inch thick, avoiding packing them too densely.
4. Step 4: Melt the 2 tbsp peanut butter chips with the oil in the microwave in 30-second increments, stirring between each until smooth. Transfer the melted chips to a ziplock bag and cut a small opening at the corner. Drizzle the peanut butter over each cookie.
5. Step 5: Let the cookies set for 20-30 minutes before serving to allow the drizzle to firm up.

Tips & Variations

• Use crunchy peanut butter for extra texture or substitute with almond butter for a different nutty flavor.
• Adding a handful of chopped nuts or chocolate chips into the mixture can give a nice twist.
• If you prefer sweeter treats, increase the peanut butter chips in the drizzle step.
• To make these nut-free, replace peanut butter with sunflower seed butter.

Storage

Store the peanut butter cornflake treats in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; just bring to room temperature before serving. Avoid freezing, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, you can cut regular marshmallows into smaller pieces before melting to ensure they melt evenly and mix well with the other ingredients.

How do I make sure the cookies don’t become too dense?

When shaping the cookies, gently press them to about 1 inch thick without packing them tightly. This helps keep the texture light and crunchy.

No-Bake Peanut Butter Cornflake Cookies Recipe

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★★★★★

4.8 from 86 reviews

No Bake Peanut Butter Cornflake Cookies are a quick and delicious treat combining the rich flavors of peanut butter and marshmallows with the crunch of cornflakes. These easy-to-make no-bake cookies are perfect for when you want a sweet snack without turning on the oven. With a pleasant chewy texture and a generous drizzle of peanut butter chips on top, they make a delightful snack for any occasion.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tbsp salted butter
• 3/4 cup smooth peanut butter
• 10 oz mini marshmallows
• 7 cups cornflakes

Additional Mix-Ins

• 1 oz mini marshmallows (to mix in at the end)
• 1/3 cup peanut butter chips (optional)

Topping

• 2 tbsp peanut butter chips (for drizzling)
• 1/2 tsp vegetable or canola oil

Instructions

1. Melt Butter and Peanut Butter: In a large pot over medium-low heat, melt the salted butter and smooth peanut butter together. Stir constantly to ensure the mixture combines evenly and doesn’t burn.
2. Add Mini Marshmallows: Add 10 ounces of mini marshmallows to the pot, continuing to stir constantly until the marshmallows are fully melted and the mixture is smooth. Remove the pot from heat promptly once melted.
3. Mix in Cornflakes and Additional Ingredients: Stir in the 7 cups of cornflakes until they are fully coated with the melted peanut butter and marshmallow mixture. Then, gently fold in the remaining 1 ounce of mini marshmallows and the optional 1/3 cup of peanut butter chips. Be careful not to overmix to maintain some marshmallow chunkiness.
4. Form Cookies: Lightly spray a large cookie scooper with nonstick cooking spray. Scoop out 10 equally sized balls onto a parchment-lined baking sheet. Grease your fingers with a little butter or oil and gently flatten each ball to about 1 inch thickness. Avoid packing them too densely for the best texture.
5. Prepare Peanut Butter Drizzle: Melt 2 tablespoons of peanut butter chips combined with 1/2 teaspoon of vegetable or canola oil in the microwave. Heat in 30-second increments, stirring in between until smooth. Pour the melted mixture into a ziplock bag and cut a small tip off one corner for drizzling.
6. Drizzle and Set: Drizzle the melted peanut butter chips over each cookie evenly using the ziplock bag. Allow the cookies to set at room temperature for 20-30 minutes before serving to firm up the structure and drizzle.

Notes

• Use salted butter for a balanced flavor; however, unsalted butter can be substituted if preferred.
• The optional peanut butter chips add extra richness but can be omitted for a simpler treat.
• Do not overmix after adding cornflakes to avoid crushing them and losing the crunch.
• The cookies should be gently spread to maintain a light texture without becoming too dense or hard.
• If you prefer a vegan version, use vegan marshmallows and an alternative to butter such as coconut oil.
• Store leftover cookies in an airtight container to keep them fresh for up to 3 days.

Keywords: no bake cookies, peanut butter cookies, cornflake cookies, easy dessert, marshmallow treats, peanut butter snacks