Peanut Butter Cornflake Cookies

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/23
Peanut butter cornflake cookies

 The Spruce / Leah Maroney

Prep: 10 mins
Cook: 10 mins
Cool: 30 mins
Total: 50 mins
Servings: 9 servings
Yield: 18 cookies
Nutrition Facts (per serving)
487 Calories
17g Fat
83g Carbs
8g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 487
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 83g 30%
Dietary Fiber 3g 10%
Total Sugars 61g
Protein 8g
Vitamin C 5mg 23%
Calcium 25mg 2%
Iron 7mg 40%
Potassium 243mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These peanut butter cornflake cookies could not be easier to make. They are full of peanut butter and chocolate flavor, and come together in less than 10 minutes. Crunchy, chewy, salty, and sweet—they satisfy every craving.

This is a great recipe to make with kids, who can easily form the balls (under supervision) and drizzle chocolate over the top. Add sprinkles for extra fun.

Serve them with a cold glass of milk for an indulgent afternoon treat. You can also flatten the cookies when forming them, then turn them into ice cream sandwiches. Stuff some softened ice cream between two of the flattened cookies and freeze them on a wax-paper-lined baking sheet until firm.

Store in an airtight container.

Ingredients

  • 7 cups cornflake cereal

  • 1 cup sugar

  • 1 cup light corn syrup

  • 1 teaspoon vanilla extract

  • 1 cup creamy peanut butter

  • 1/2 cup semisweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

    pb cornflake cookies
    Leah Maroney 

  2. Place cornflakes in a large bowl.

  3. Heat corn syrup and sugar in a sauce pan. Gently stir sugar mixture. Do not allow it to come to a boil. Cook mixture until granulated sugar dissolves, about 3 to 5 minutes.

    pb cornflake cookies
     Leah Maroney

  4. Remove pan from heat. Whisk in peanut butter and vanilla extract until completely combined and smooth.

    pb cornflake cookies
     Leah Maroney

  5. Pour peanut butter mixture over top of cereal and gently stir until cornflakes are completely coated in peanut butter mixture. Be careful not to completely crush the corn flakes. You can also put half of the cornflakes in the bowl and mix in half of the peanut butter mixture, then top it with the remainder of the cornflakes and peanut butter mixture.

    pb cornflake cookies
     Leah Maroney

  6. Using 2 spoons, scoop dollops of batter onto a parchment-lined baking sheet.

    pb cornflake cookies
     Leah Maroney

  7. Melt chocolate in the microwave in 30-second increments until smooth and completely melted.

    pb cornflake cookies
     Leah Maroney

  8. Drizzle melted chocolate over top of cornflake balls. Allow cookies to cool for 30 minutes or until completely hardened.

    pb cornflake cookies
     Leah Maroney

Variations

There are so many possibilities with these cookies.

  • Mix in 1/4 cup of melted chocolate or Nutella into the peanut butter mixture.
  • Top with crumbled bacon.
  • Top with crushed peanuts.
  • Top with mini chocolate chips.
  • Use different cereals, like Rice Krispies.
  • Mix in mini marshmallows with the cereal before coating them in the peanut butter mixture.