Why I love this cornflake cookies recipe
I love a good no bake recipe, and these peanut butter cornflake cookies are no exception. In fact, they’re perfect because they were already dairy free and I didn’t have to make a single substitution.
They’re also super fun to make with kids because they’re a bit messy, take barely anytime, and they’re topped with sprinkles. We used rainbow nonpareils for the batch in the photos, but we’ve done regular sprinkles and Christmas-colored ones too.
The best part about these cornflake cookies though? You only need 5 ingredients.
Here’s what you’ll need to make them
Peanut butter: normally, when I’m baking with peanut butter, I recommend a more processed peanut butter, but for this recipe, we used our go-to natural peanut butter from Costco, and it worked great.
Corn syrup: I used light corn syrup in these cookies, but if there’s a reason you don’t want to, or you don’t have any on hand, I think honey or brown rice syup would work really well.
How to make peanut butter cornflake cookies
Mise en place. Line two baking sheets with parchment, and measure your ingredients out. Get your sprinkles ready, because you need to work fast once you mix the cookies or your sprinkles won’t stick.
Make the sugary coating. Add the sugar, corn syrup and peanut butter to a large saucepan. Stir over medium-high heat until the sugar melts and everything is smooth.
Remove from heat and stir in the vanilla extract. Pour the sugar mixture into the bowl with the cornflakes and stir until they’re evenly coated.
Shape the cookies. Next, scoop out balls the size of two tablespoons (or use a cookie scoop). Transfer them to your lined baking sheets and top with sprinkles immediately. Adjust the shape of your cookies if necessary.
FAQs and tips for making cornflake candy
These cookies should stay fresh for up to 2 weeks. Store them in an airtight container for best results.
I wouldn’t recommend this unless you use non-stick foil or grease the foil before placing the cookies on it. Otherwise, your cookies will stick.
Similar to candy making, if you don’t bring your liquid to a full boil, the mixture will not reach the right consistency when it’s cooled.
You don’t have to bake them, but the liquid does need to reach a boiling temperature (see above question).
It should only take them about 20 – 30 minutes to set, about the time it takes for them to come back to room temperature.
You don’t need to keep them in the fridge. They should be perfectly fine in an airtight container at room temperature.
More Christmas cookies you’ll love
- The best Christmas cookies
- Pecan snowball cookies
- Anise cookies
- Grinch cookies
- Fruitcake cookies
- Lemon butter cookies
More peanut butter recipes
- Peanut butter and jelly chicken wings
- Asian meatballs with peanut sauce
- Peanut noodles
- Cilantro peanut pesto
- Chicken wraps with peanut sauce
- Peanut butter cookies
- 6 cups cornflakes
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 cup sugar
- 1 teaspoon vanilla extract
- Sprinkles, optional
- Like two baking sheets with wax or parchment paper, and place cornflakes in a large bowl. Set aside.
- Add the sugar, corn syrup and peanut butter to a large saucepan and heat to medium-high.
- Allow the mixture to heat to a boil and the sugar to melt. Stir as it cooks, until smooth.
- Pour mixture over cornflakes, stirring to coat evenly. Scoop 2-tablespoon sized balls and shape cookies. Place onto lined baking sheet and top with sprinkles immediately.
- Let cookies cool completely before serving.
- Category: Desserts
- Method: No Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 108
- Sugar: 14 g
- Sodium: 70.5 mg
- Fat: 3.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 18.4 g
- Fiber: 0.5 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, easy, 5 ingredient, christmas, cookies
Published: December 12, 2019. Updated: November 6, 2023.
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