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
Scale
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.
