Crispy, chewy Cornflake Cookies! These are a timeless easy sweet treat that only requires 6 simple ingredients, a few minutes, and no oven!
These Cornflake Cookies date back decades and they’re just as popular today as they were when we were kids. There’s a reason why some treats stand the test of time. These are a quick, easy, tasty, affordable, irresistible treat that doesn’t even require turning on the oven.
Cornflake Cookie Recipe
These cookies are easy to make with just a few pantry ingredients. Here’s what you’ll need:
- Cornflakes: Just plain ‘ol cornflakes. You can use frosted cornflakes, but then they’re extra sweet.
- Peanut Butter: Creamy peanut butter is ideal for the best texture. If there are peanut allergies in your home, you can absolutely use sunflower butter or almond butter, as long as it’s not oily.
- Marshmallows: Traditional cornflake cookies call for corn syrup, but we use mini marshmallows instead. It provides the perfect gooey texture for the sauce mixture.
- Butter: We use unsalted butter to give us better control over the saltiness.
- Vanilla: This is optional, but just a little bit does make a difference.
- Salt: Just a pinch elevates the other flavors.
How to Make No Bake Cornflake Cookies
The process to whip these up is similar to making Rice Krispie Treats or our Cheerios Marshmallow Treats. Here’s the breakdown:
(Scroll below for the printable recipe card with exact measurements.)
You simply melt butter, peanut butter, and marshmallows together in a large stockpot until smooth and combined. Take off the heat and add in the vanilla and salt, then very gently stir in the cornflakes until they’re coated.
Form tablespoon-sized mounds of the mixture onto parchment-lined sheet trays. Let the cookies sit on the countertop (or pop them in the fridge) until set. That’s it!
- Be gentle: When stirring the mixture, be very gentle. The cornflakes are delicate and if you stir aggressively, they could all break into tiny bits.
- Use a cookie scoop: Using a tablespoon sized cookie scoop to form the mounds makes it easier.
- Add-ins: This recipe is a great base to add in fun mixins, like mini chocolate chips or coconut flakes. Or top with sprinkles or drizzle with melted chocolate. I’ve also seen the mixture dyed green and formed into cornflake wreath cookies for Christmas – so cute!
Storing Cornflake Marshmallow Cookies
- How long does it take Cornflake Cookies to set? These cookies take about an hour on the countertop to dry and set. You can speed up the process by placing them in the fridge, if you want. Once they set, they’ll become firm and lose that stickiness. If you try to eat them too soon, they’ll completely fall apart.
- Storing Leftovers: Because of their delicate nature and tackiness, we recommend storing them in an air-tight container in a single layer. If you need to stack them, make sure there are sheets of parchment paper in between the layers. They will keep on the countertop for a few days or in the refrigerator for 1 week.
- Can you freeze cornflake cookies? Yep! Store in a freezer-safe container in a single layer or stack them with sheets of parchment paper in between to prevent them from sticking together. They can be frozen for up to 2 months. Thaw at room temperature.
Other No Bake Treats We Love
- 4 tablespoons unsalted butter , cut into cubes
- 1 cup creamy peanut butter
- 1 1/2 cups mini marshmallows
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 6 cups plain cornflakes
- Line two large sheet trays with parchment paper, set aside.
- Add the butter to a large pot over medium-low heat and let it melt, stirring occasionally. Add the peanut butter, stirring constantly until it melts. Add the marshmallows and stir constantly until melted and the mixture is combined and smooth. (Do not let the mixture boil.)
- Take off the heat and add the vanilla extract and salt, stir until incorporated.
- Add the cornflakes and very carefully fold them in until evenly coated in the mixture. (Be gentle, so the cornflakes don't break into pieces.)
- Using a cookie scoop, make 1 tablespoon-sized mounds of the mixture onto the prepared trays.
- Let the cookies sit for about 1 hour on the countertop to set or you can pop them in the fridge and they will set in about 20 minutes.
- Serve and enjoy!