If you’ve been on the lookout for a sweet treat that’s quick, irresistible, and perfect for sharing, you’re going to fall head over heels for this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe. It’s a magical combination of creamy peanut butter, crunchy cornflakes, and melty marshmallows that come together effortlessly without ever needing to turn on your oven. Whether it’s for a last-minute snack, a fun project with kids, or a crowd-pleasing dessert, these cookies deliver chewy, crunchy, and gooey goodness in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the handful of ingredients that each add their own special flair. From the rich, nutty peanut butter to the airy sweetness of marshmallows and the satisfying crunch of cornflakes, every element plays a vital role in crafting these irresistible No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe.
- 8 tablespoons salted butter: Adds creaminess and helps melt the peanut butter for a smooth base.
- 1 ½ cups smooth peanut butter: Ensures a rich, nutty flavor and chewy texture.
- 20 oz mini marshmallows: Provide that gooey, melty sweetness that binds everything together.
- 2/3 cup peanut butter chips (optional): Adds extra peanut butter flavor and a touch of sweetness.
- 14 cups cornflakes: Brings crunch and volume, balancing the softness of the marshmallows.
- 2 oz mini marshmallows (to stir in at the end): Offers delightful pockets of chewy marshmallow throughout.
- 4 tablespoons peanut butter chips (for drizzle): Creates a pretty, flavorful topping once melted.
- 1 teaspoon vegetable or canola oil: Keeps your drizzle silky smooth and easy to pour.
How to Make No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Step 1: Melt Butter and Peanut Butter
Begin by melting the salted butter in a large pot over medium heat, then stir in the smooth peanut butter. Keep mixing until the mixture is completely smooth and luscious, forming the creamy foundation of these cookies.
Step 2: Add the Mini Marshmallows
Next, toss in those 20 ounces of mini marshmallows and stir constantly. Watch as they melt into a dreamy, gooey consistency that acts as the perfect glue for your cookie mix.
Step 3: Stir in Peanut Butter Chips
If you’re using peanut butter chips, this is the moment to add them. Gently fold 2/3 cup into the hot mixture until just melted—this extra step boosts the flavor for peanut butter lovers.
Step 4: Fold in the Cornflakes
Remove the pot from heat, then carefully fold in the cornflakes. Make sure every flake is coated in that buttery, peanut buttery sweetness, creating a delightful crunchy texture that’s essential to these cookies.
Step 5: Add Extra Mini Marshmallows
For those irresistible gooey pockets, stir in the remaining 2 ounces of mini marshmallows now. These little bursts of softness make every bite surprising and fun.
Step 6: Shape the Cookies
Use a large spoon or cookie scoop to drop generous mounds of mixture onto parchment-lined baking sheets. You can shape them gently if you want them neater but don’t worry about perfection—rustic is charming here!
Step 7: Prepare the Peanut Butter Drizzle
In a small bowl, microwave the peanut butter chips with the oil in short 15-second bursts, stirring between each blast until smooth. Then, drizzle this golden, velvety topping over the cookies to add a final touch of flair and richness.
Step 8: Let Set and Enjoy
Allow your beautiful cookies to cool at room temperature for about 20 to 30 minutes until they set perfectly. Once firm, they’re ready to share or stash away.
How to Serve No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Garnishes
Sprinkle a pinch of flaky sea salt over the peanut butter drizzle to elevate the flavor, or add mini chocolate chips on top for extra indulgence. You could even toss on some chopped roasted peanuts for crunch and depth.
Side Dishes
Pair these cookies with a cold glass of milk or a creamy vanilla ice cream to balance their sweetness. For a fun twist, serve alongside fresh fruit like apple slices or banana—something light to complement the richness of the cookies.
Creative Ways to Present
Try stacking the cookies in a colorful mason jar tied with a ribbon for a charming gift. Or arrange them on a platter with alternating colors by adding a few with chocolate chips or rainbow sprinkles mixed in. These cookies are as fun to look at as they are to eat!
Make Ahead and Storage
Storing Leftovers
These cookies keep really well in an airtight container at room temperature for up to four days. Just make sure you store them in a cool, dry place to maintain their perfect chewy and crunchy texture.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag. They can last up to a month this way without losing flavor or texture.
Reheating
When you’re ready to enjoy frozen cookies, let them thaw at room temperature for about 30 minutes. If you prefer a warm treat, pop them in the microwave for 10 to 15 seconds—just enough to soften but not melt everything completely.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, absolutely! Using crunchy peanut butter will add extra texture to the cookies, giving you delightful little peanut bits in every bite. Just be sure to melt it well with the butter for smooth mixing.
What if I don’t have cornflakes? Any substitutes?
While cornflakes give a unique crunch and lightness, you can swap them for rice cereal, crushed oats, or even puffed quinoa. Just pick something light and crispy to maintain the texture balance.
Are these cookies suitable for kids to make?
Definitely! This No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe is perfect for kids because there’s no oven involved. Just make sure they have an adult’s help with the hot pot and melting steps.
Can I make these cookies vegan?
To make a vegan version, use plant-based butter and check that your marshmallows are vegan-friendly—they often contain gelatin otherwise. Also, use vegan peanut butter chips to keep everything plant-based.
Will these cookies be sticky because of marshmallows?
The marshmallows do add a sticky quality at first, but as the cookies set and cool, they hold together nicely and have a perfect chewy texture without being overly sticky.
Final Thoughts
There is something truly comforting and fun about making these No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe. Their blend of textures and flavors makes them a standout snack or dessert for any occasion. I can’t wait for you to try them and experience how quickly such simple ingredients can come together to create a little batch of magic.
Print
No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
These no-bake peanut butter cornflake cookies combine the creamy richness of peanut butter with the crispy crunch of cornflakes and gooey pockets of marshmallows, making an easy, chewy, and crowd-favorite treat that requires just minutes to prepare.
Ingredients
Base Mixture
- 8 tablespoons salted butter
- 1 ½ cups smooth peanut butter
- 20 oz mini marshmallows
- 2/3 cup peanut butter chips (optional)
- 14 cups cornflakes
Texture Add-ins
- 2 oz mini marshmallows (to stir in at the end for texture)
Drizzle
- 4 tablespoons peanut butter chips
- 1 teaspoon vegetable or canola oil
Instructions
- Melt Butter and Peanut Butter: In a large pot over medium heat, melt the butter completely and stir in the smooth peanut butter until the mixture is smooth and well combined.
- Incorporate Marshmallows: Add 20 oz of mini marshmallows to the pot and stir constantly over medium heat until they are fully melted and the mixture becomes creamy.
- Add Peanut Butter Chips: If using, stir in 2/3 cup of peanut butter chips until they just melt into the mixture, enhancing the peanut flavor.
- Combine with Cornflakes: Remove the pot from heat and gently fold in the 14 cups of cornflakes until every flake is evenly coated with the peanut butter-marshmallow mixture.
- Mix in Mini Marshmallows: Stir in 2 oz of mini marshmallows to add chewy pockets of gooey texture throughout the cookies.
- Form Cookies: Using a large spoon or cookie scoop, drop mounds of the mixture onto parchment-lined baking sheets. Shape slightly if needed to form cookie shapes.
- Prepare Drizzle: In a small bowl, microwave 4 tablespoons of peanut butter chips with 1 teaspoon of vegetable or canola oil in 15-second bursts, stirring after each, until smooth and pourable.
- Drizzle and Set: Drizzle the melted peanut butter chip mixture over the cookies, then let them cool at room temperature for 20–30 minutes until set and firm.
Notes
- Use creamy peanut butter for the smoothest texture that binds well with the marshmallows and cornflakes.
- Make sure to stir constantly when melting marshmallows to prevent burning.
- If you want a sweeter cookie, use sweetened cornflakes.
- Store cookies in an airtight container at room temperature to keep them crisp and chewy for up to 4 days.
- For variation, try substituting vegan butter and marshmallows for a vegan-friendly version.
