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Delicious peanut butter cornflake cookies ready to enjoy, made with simple ingredients.

Peanut Butter Cornflake Cookies

Easy, crunchy cookies with a delightful peanut butter flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Cornflakes Classic, plain cornflakes.
  • 1 cup Creamy peanut butter Crunchy works too, but the texture changes.
  • 1 cup Sugar White sugar is typical, but you can mix in some brown sugar for a deeper taste.
  • 1/2 cup Light corn syrup Helps bind and gives a candy-like chew.
  • 1/2 cup Butter For flavor and richness.
  • 1 teaspoon Vanilla extract Small touch, big payoff.
  • 1 pinch Salt Especially if your peanut butter is low salt.
Optional Add-Ins
  • 1/2 cup Mini chocolate chips For added sweetness.
  • 1/2 cup Chopped peanuts For extra crunch.
  • 1/4 cup Sprinkles For a festive touch.
  • 1/2 cup Melted chocolate For drizzling on top.

Method
 

Preparation
  1. Line a baking sheet with parchment paper or foil. Set out cupcake liners if desired for neat, portable cookies.
  2. Measure cornflakes and gently crush them slightly in a big mixing bowl, avoiding turning them into crumbs.
Making the Mixture
  1. In a saucepan over medium-low heat, melt the butter. Stir in sugar and corn syrup until the mixture is smooth and glossy.
  2. Remove the pan from heat, then stir in peanut butter, vanilla, and salt until creamy and pourable.
Combining
  1. Pour the warm mixture over the cornflakes and fold gently with a spatula until the flakes are coated.
Scooping and Setting
  1. Drop spoonfuls onto the lined sheet using a cookie scoop for even size. Allow to cool at room temperature until set.
  2. For quicker setting, place in the fridge for 10 to 15 minutes.
Optional Finishing Touches
  1. Drizzle melted chocolate over the cookies if desired, and allow it to set.

Notes

Best eaten within the first 2 to 3 days for maximum crunch. Can be frozen in a single layer and then stacked with parchment paper in between. Thaw at room temperature.