Corn Flake Peanut Butter Cookies
Crunchy, chewy, and irresistibly peanut-buttery, these no-bake Corn Flake cookies come together in minutes. Perfect for quick treats or holiday platters.
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Servings:
Ingredients
Main Ingredients
- 4.75 cup corn flakes cereal
- 1 cup creamy peanut butter
- 0.9 cup granulated sugar
- 0.7 cup light corn syrup
- 3 tbsp unsalted butter
- 1.25 tsp pure vanilla extract
- 0.25 tsp kosher salt
- 0.33 cup semi-sweet chocolate chips optional, for drizzle
Instructions
Preparation Steps
- Line two baking sheets with parchment. Pour corn flakes into a large mixing bowl.
- Combine sugar, corn syrup, and butter in a medium saucepan. Warm over medium heat, stirring until the sugar dissolves.
- Bring to a gentle bubble and cook for 1 minute without stirring.
- Remove from heat. Stir in peanut butter, vanilla, and salt until smooth and glossy.
- Pour the warm mixture over the corn flakes. Fold gently with a spatula until evenly coated.
- Scoop heaping tablespoons onto the prepared sheets. Lightly press to help them hold shape.
- Cool at room temperature until set, about 20–30 minutes. Melt chocolate chips and drizzle over cookies if desired.
Notes
Variation: Swap 2–3 tablespoons of the corn syrup for honey, or use crunchy peanut butter for extra texture. Add a pinch of cinnamon for warmth.
Storage: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for a firmer bite.
This recipe is an original creation inspired by classic Corn Flake Peanut Butter Cookies flavors. All ingredient ratios and instructions are independently developed.