No-Bake Cornflake Cookies

published Nov 8, 2022
Cornflake Cookies Recipe

These candy-like cornflake cluster cookies are a fabulous no-bake sweet for the holidays (and beyond).

Makesabout 36 (2-inch) cookies

Prep15 minutes to 20 minutes

Cook5 minutes to 6 minutes

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Credit: Kelli Foster

Crispy, chewy cornflake cookies are a great treat for the holidays (and beyond!). They’re peanut buttery and taste almost candy-like when you bite into them. Best of all, they’re no-bake and you only need six ingredients and about 25 minutes to whip up a batch.

Do You Need to Bake Cornflake Cookies?

Nope, you can keep the oven off! These sweet, crispy treats don’t require a single second in the oven. Cornflake cookies come together in a few simple steps, Here’s how to make them.

  1. Make the peanut butter coating. Heat granulated sugar, light corn syrup, and kosher salt in a large pot until boiling and sugar dissolves, then stir in creamy peanut butter.
  2. Add cornflakes. Gently fold in cornflakes.
  3. Scoop onto baking sheet. Use a 2-tablespoon cookie scoop or two spoons to drop mounds of the mixture onto a parchment- or silicone-lined baking sheet. Leave at room temperature to firm up.
  4. Add chocolate drizzle. This step is optional, but highly recommended.
Credit: Kelli Foster

If You Make Cornflake Cookies, a Few Tips

  • Get prepared. Be sure to have all the ingredients, plus a lined baking sheet, cooking spray, and either a 2-tablespoon cookie scoop or two spoons ready before you start making the peanut butter coating. The cornflake mixture will start to firm up pretty quickly (15 to 20 minutes), so you’ll want to work quickly to portion out the cookies.
  • Don’t get stuck. The cornflake mixture is incredibly sticky, which can make it a little tricky to work with. To make things easier (and less messy), coat the scooper or spoons with a little cooking spray.

How Do You Store Cornflake Cookies?

The best way to store cornflake cookies is in an airtight container at room temperature. They’ll keep for about one week.

What Peanut Butter Should You Use to Make Cornflake Cookies?

This isn’t the recipe for natural peanut butter. To create a smooth mixture that will thoroughly coat the cereal, you should use a conventional peanut butter, like Skippy or Jif.

What Else Can You Make with Cornflakes?

The recipe calls for six cups of cornflakes, so even with the smallest cereal box you’ll have some leftovers. And sure, you can eat them with milk, but there are plenty of other great ways to use the cereal. Here are a few to try.

Cornflake Cookies Recipe

These candy-like cornflake cluster cookies are a fabulous no-bake sweet for the holidays (and beyond).

Prep time 15 minutes to 20 minutes

Cook time 5 minutes to 6 minutes

Makes about 36 (2-inch) cookies

Nutritional Info


  • 1 cup

    granulated sugar

  • 1 cup

    light corn syrup

  • 1/2 teaspoon

    kosher salt

  • Cooking spray

  • 1 cup

    room-temperature creamy peanut butter, preferably Skippy or Jif

  • 1 teaspoon

    vanilla extract

  • 6 cups

    cornflake cereal (about 9 ounces)

Optional toppings:

  • Sprinkles

  • 3 tablespoons semi-sweet chocolate chips


  1. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.

  2. Place 1 cup granulated sugar, 1 cup light corn syrup, and 1/2 teaspoon kosher in a Dutch oven or large pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Meanwhile, coat a 2-tablespoon ice cream scoop or the front and back of 2 spoons with cooking spray. Measure out 1 cup creamy peanut butter.

  3. When the mixture comes to a boil, immediately remove the pot from the heat. Add the peanut butter and 1 teaspoon vanilla extract. Stir until well combined and smooth. Add 6 cups cornflakes and stir gently with a flexible spatula until the cereal is evenly coated.

  4. Working quickly before the mixture firms and hardens, use the ice cream scoop or 2 spoons to drop mounds on the baking sheets, spacing them evenly apart, 16 to 20 per baking sheet. If using sprinkles, top the cookies right away so they stick before the cookies set.

  5. Let cool completely about 15 minutes.

Chocolate drizzle (optional):

  1. Place 3 tablespoons semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on HIGH in 20-second bursts, stirring between each burst, until the chocolate is fully melted, about 1 minute total.

  2. Transfer the chocolate to a small zip-top bag. Snip a bottom corner off the bag and drizzle the chocolate over the tops of the cookies. Let sit until the chocolate is set, about 20 minutes.

Recipe Notes

Peanut butter substitute: Sunbutter can be used in place of peanut butter for a nut-free option.

Storage: Store in an airtight container at room temperature for up to 1 week.