There’s something magical about childhood recipes—and for me, Peanut Butter Cornflake Cookies are pure nostalgia.

These no-bake cookies take me back to after-school snacks and cozy kitchen counters.

They’re sweet, chewy, and crunchy in all the right ways.

The peanut butter and marshmallow combo makes every bite feel like a warm hug.

Why I Love This Recipe

No oven required—perfect for summer.

Just a handful of pantry staples.

Incredibly fast—done in under 30 minutes.

Soft, chewy, and satisfyingly crisp.

Kids love helping shape and drizzle them!

What You’ll Need (Ingredient Highlights)

Peanut butter – Smooth and creamy for the perfect base.

Mini marshmallows – Melt into the mixture for a soft, chewy texture.

Cornflakes – Add a crispy crunch that holds everything together.

Butter – Richness and flavor in every bite.

Peanut butter chips – Optional but extra delicious in the drizzle and mix-ins.

Vegetable oil – Helps the drizzle melt smoothly.

Pro Tips Before You Start

Don’t overheat the marshmallows—they can become stiff.

Gently fold the cereal to keep the cookies light and chewy.

Use cooking spray on your hands and scooper to avoid sticking.

Let the cookies cool completely so they hold their shape.

Add a sprinkle of sea salt for a sweet-salty upgrade.

How to Make Peanut Butter Cornflake Cookies

Step 1. Melt the Base
In a large pot over medium-low heat, melt the butter and peanut butter.

Stir in most of the mini marshmallows until completely melted and smooth.

Remove from heat.

Step 2. Fold in the Crunch
Add the cornflakes and mix until coated.

Gently fold in the remaining marshmallows and optional peanut butter chips.

Stir just enough to combine.

Step 3. Shape the Cookies
Spray a large cookie scoop with nonstick spray.

Scoop 10 even portions onto a parchment-lined baking sheet.

Lightly grease your fingers and flatten the cookies to about 1 inch thick.

Don’t press too hard—you want them airy.

Step 4. Make the Drizzle
Melt peanut butter chips with a bit of oil in the microwave in 30-second bursts, stirring in between.

Pour into a zip-top bag, snip a tiny corner, and drizzle over each cookie.

Step 5. Let Them Set
Let the cookies sit at room temperature for 20–30 minutes until firm and ready to enjoy.

What to Serve It With

A cold glass of milk

Chocolate milk or milkshakes

Crumbled over vanilla ice cream

As a lunchbox or road trip treat

Wrapped in cellophane for gifting

Variations / Substitutions

Swap peanut butter for almond or sunflower seed butter.

Add mini chocolate chips or crushed pretzels for variety.

Use colored sprinkles for a festive twist.

Try cocoa-flavored cornflakes for a chocolaty version.

Mix in chopped nuts for extra texture.

Storage & Leftovers

Store in an airtight container at room temperature for up to 5 days.

To keep them soft, add a slice of bread to the container.

Avoid refrigeration—it can make them too firm.

Freeze in a single layer for up to 1 month. Thaw at room temp.

FAQs

Can I use natural peanut butter?
Yes, but make sure it’s stirred well so the texture isn’t too runny.

Can I make them nut-free?
Try using sunflower seed butter or cookie butter as an alternative.

How do I prevent them from sticking to my hands?
Spray your hands and scooper with nonstick spray—it works like a charm.

What if I don’t have peanut butter chips?
You can skip them or use white chocolate chips instead.

Are they gluten-free?
Check your cornflakes—many brands aren’t gluten-free unless labeled.

Can I use jumbo marshmallows instead of mini?
Yes, just chop them into smaller pieces for easier melting.

Do these need to be refrigerated?
Nope! They set perfectly at room temperature.

Final Thoughts

Peanut Butter Cornflake Cookies are the ultimate easy treat.

They’re soft, sweet, crunchy, and full of that nutty, marshmallowy goodness that everyone craves.

Whether it’s a quick dessert, lunchbox snack, or potluck favorite, these cookies never disappoint.