Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (2024)

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These peanut butter cornflake cookies are a tasty sweet treat the family will love. Check out the recipe with step by step directions and photos below.

Peanut Butter Cornflake Drop Cookies contain 4 simple ingredients transformed into a no bake cookie sensation. You too can conquer these easy, chewy cookies with a perfectly peanut butter flavor, in approximately 10 minutes flat.

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Peanut Butter Cornflake Cookies Recipe

This easy no bake cookie recipe is the perfect starter recipe for small children. First off, there’s only 4 ingredients, and they get experience using liquid and dry measuring cups.

This brings up a good point. While baking, be sure to use a liquid measuring device for all ingredients such as corn syrup. Use dry measuring cups for dry ingredients like cornflakes.Using the incorrect measuring devices can impact the results of your desserts in a negative way. Check out our “Kitchen Stuff You Need” list in our Amazon storefront to see items – like measuring cups – that we have in our kitchen!

Secondly, baking is a natural way to master fractions for little kids.Let’s face it, hands-on baking is way more fun that learning fractions on paper.

No-Bake Peanut Butter Cereal Cookies

Did I mention how amazing these peanut butter drop cookies are? Peanut Butter ranks at the top of my favorite list (along side chocolate), and these easy cornflake cookies are packed in peanut butter flavor. Growing up, the mom of my sister’s BFF made these for us. Obviously they are delicious, because I’m still making them after all these years. I even came up with a similar version with marshmallows because I love these cookies so much!

Another great thing about these peanut butter no bake cookie treats is that you don’t need the oven.All the work is done on the stove-top which keeps the kitchen from getting hot during those summer months.My family lives in my grandparent’s old farm house right smack on the farm, and we get by with a couple window air conditioners. Using the oven really heats up the house. On those super hot summer days, I love making no bake recipes for dessert.

Ingredient List

  • Creamy Peanut Butter
  • Corn syrup
  • Granulated Sugar
  • Corn Flakes Cereal

How to make cornflake peanut butter cookies?

Step By Step Instructions

  1. In a medium saucepan, bring sugar and corn syrup to a full boil.
  2. Add peanut butter, stirring until smooth.
  3. In a large bowl, pour peanut butter mixture over cornflakes, stirring gently until all the cornflakes are coated evenly.
  4. Drop onto parchment paper; let cool before eating.

Storage Instructions

Let no bake cookies cool to room temperature. Store in an airtight container for up to a week at room temperature.

For the full instructions for Easy Cornflake Cookies, scroll to the bottom of this post.

Recipe FAQs

  • Corn Syrup is sticky! Spray the liquid measuring cup with nonstick cooking spray to make your life easier. The corn syrup will slide right out without sticking.
  • Use plain cornflake cereal not frosted cornflakes.
  • Work fast while stirring in the cornflakes and dropping into cookies because they will set up fast.
  • Drop the easy cornflake cookies onto parchment paper or waxed paper for easy cleanup. Check out our Amazon Store for other kitchen items we love.
  • What can you do with extra cornflakes? Try making Cheesy Cabbage Casserole or Grandma’s Chicken Rice Casserole.
  • If you love this version of cornflake cookies, try this other one with marshmallows.
Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (8)

Recipe Variations

  • Stir in coconut, mini marshmallows or your favorite chopped nuts.
  • Swap cornflakes for Rice Krispies cereal.
  • Melt some chocolate chips in with the peanut butter for a chocolate peanut butter cookie.

What do you use Kelloggs corn flakes for?

Corn flake cereal is the perfect ingredient for cookies. Use them as the main ingredient for no bake drop cookies, or roll your traditional cookies in crushed cornflakes for a bit of crunch. On the savory side, use crushed cornflakes as a topping to your favorite casserole instead of crackers or bread crumbs.

Our Favorite No Bake Dessert Recipes

Keep your kitchen cool with these no bake dessert recipes:

  • Cornflake Candy with Marshmallows
  • Cherry Fluff
  • Old Fashioned Fruit Salad
  • Apple Cheesecake Layered Salad
  • Pop Tart Cake Balls
  • Pink Lady Salad
  • Peanut Butter Pie
  • White Chocolate Peanut Clusters

Linking up to Weekend Potluck.

Linking up to Meal Plan Monday.

Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (12)

Print Recipe

5 from 1 vote

Peanut Butter Cornflake Drop Cookies

Peanut Butter Cornflake Drop Cookies contain 4 simple ingredients transformed into a no bake cookie sensation. You too can conquer these easy, chewy cookies with a perfectly peanut butter flavor, in approximately 10 minutes flat.

Prep Time10 minutes mins

Cook Time0 minutes mins

Total Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Easy Cornflake Cookies, No Bake Cornflake Cookies, Peanut Butter Cornflake Cookies, Peanut Butter Cornflake Drop Cookies, Peanut Butter No Bake Cookies

Servings: 16 cookies

Calories: 282kcal

Author: Megan

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter
  • 5 cups cornflakes

Instructions

  • In a medium saucepan, bring corn syrup and sugar to a boil over medium heat, stirring occasionally.

    Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (13)

  • Once boiling, add peanut butter and stir until completely incorporated.

    Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (14)

  • Remove from heat, and add cornflakes. Stir until cornflakes are completely covered in peanut butter sauce.

    Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (15)

  • Quickly drop by the spoonful onto wax paper. Let cool before eating.

    Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (16)

Notes

  • Be sure to use light corn syrup in these no bake peanut butter cookies.
  • The carb counts, calorie counts and nutritional information are auto-calculated and can very depending on the products used.
  • The nutritional information should NOT be used for specific dietary needs.

Nutrition

Calories: 282kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Sodium: 188mg | Potassium: 172mg | Fiber: 2g | Sugar: 32g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 3mg

Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (18)
Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (2024)

FAQs

Why are my peanut butter cookies chalky? ›

Sometimes peanut butter can dry out cookies a bit and result in a chalky texture. I tested several versions of this cookie to ensure that they're perfect and that the peanut butter only enhances the flavor and doesn't sacrifice that crispy-edge, gooey-center texture we all love in a really good chocolate chip cookie.

Why are peanut butter cookies crumbly? ›

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.

When were peanut butter cookies? ›

The peanut butter cookie was invented in the 1910's, when George Washington Carver of Alabama's Tuskegee Institute published a peanut cookbook in an effort to promote the crop.

Is it better to use butter or shortening in peanut butter cookies? ›

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Why do you put fork marks in peanut butter cookies? ›

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

What happens if you add too much peanut butter to peanut butter cookies? ›

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

Should you refrigerate peanut butter cookie dough before baking? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

What happens if you don't flatten peanut butter cookies? ›

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

What is the oldest peanut butter? ›

1908. Krema Products Company, in Columbus, Ohio, began selling peanut butter. They are the oldest peanut butter company still in operation today.

What is the shelf life of peanut butter cookies? ›

Information. Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

What were the Girl Scout cookies in the 1950s? ›

In 1951, Girl Scout Cookies came in three varieties: Sandwich, Shortbread, and Chocolate Mints (now known as Thin Mints®). With the rise of the suburbs in postwar America, girls began selling Girl Scout Cookies at tables in shopping malls.

How do you fix chalky cookie dough? ›

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Why are my cookies powdery? ›

The dry ingredients are not balanced

Similarly, there might be a mistake in the recipe, or you may have accidentally added too much sugar, flour, cocoa powder, or even baking powder. If the dry ingredients are out of balance with the wet ingredients, you will end up having to fix dry and crumbly cookies.

What makes a cookie powdery? ›

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

Why does my cookie dough look powdery? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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