Peanut Butter Cornflake Cookies

Peanut butter cornflake cookies are made from an easy, 5-ingredient recipe. This quick no-bake recipe makes tasty cornflake cookies in no time!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 3

Total Time 18

Servings cookies

Calories 124kcal

Line a baking sheet with parchment paper. Set it aside.
Pour cornflakes in a large heat-proof bowl. Set it aside.
3 cups cornflakes
Add sugar, honey, peanut butter, and vanilla extract to a saucepan.
½ cup granulated sugar, ½ cup honey, ½ cup creamy peanut butter, ½ teaspoon vanilla extract
Set saucepan over medium heat. Whisk continuously so the sugar doesn’t burn, for about 3 to 5 minutes. Once the mixture starts bubbling, remove from the heat.
Pour the peanut butter mixture over the cornflakes.
Use a rubber spatula to carefully fold the peanut butter into the cornflakes, making sure you don’t crush them.
Once the mixture is evenly distributed, work quickly to scoop the cornflakes onto the prepared baking sheet in 2-inch sized cookies. I like to use an ice cream or cookie scoop to get uniform cookies.
Let cookies sit on the baking sheet until they have cooled and the mixture has hardened.

Most other recipes call for corn syrup instead of honey. You can easily substitute ½ cup corn syrup for the honey.
Make sure to work quickly so the mixture doesn’t harden in the bowl before you form it into the cookie shapes.
Nutrition values are estimates.