Peanut Butter Cornflake Cookies
I’ve made many cookies in my kitchen, but these Peanut Butter Cornflake Cookies hold a special place in my heart. They’re the kind of treat that delivers on both nostalgia and crunch, the sort of cookie you didn’t know you needed until you take that first bite. There’s something completely satisfying about the combination of creamy peanut butter and crispy cornflakes baked into a chewy, golden brown cookie.
The first time I made them, it was on a whim — a box of cornflakes leftover from breakfast, a nearly empty jar of peanut butter begging to be used. The smell wafting from the oven was unbelievable, and when they cooled just enough to eat, I knew they were something special. Since then, they’ve become a recurring favorite, always welcomed at potlucks, cookie exchanges, and quiet coffee moments.
I love how deceptively simple they are. No fancy ingredients or complicated techniques, just a straightforward recipe that lets the flavor and texture shine. These cookies have that irresistible balance of sweet and salty, soft and crisp — the kind of treat people ask about before the plate’s even empty.
Why You’ll Love This Peanut Butter Cornflake Cookies Recipe
These cookies are crunchy on the outside and chewy in the center, making them wildly addictive. The peanut butter adds a rich, nutty depth, while the cornflakes stay perfectly crisp through baking, adding a unique texture you won’t find in other cookies. You don’t need a mixer, and there’s no chilling time required — just mix, scoop, and bake. They’re naturally gluten-free too, as long as you use certified gluten-free cornflakes, which makes them a great option for many diets. Plus, they store beautifully and stay fresh longer than most homemade cookies, making them ideal for gifting or batch baking.
How to Make the Peanut Butter Cornflake Cookies (Step 1, 2, 3…)
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps keep the cookies from sticking and makes cleanup super easy.
Step 2: In a large mixing bowl, stir together creamy peanut butter and granulated sugar until smooth and well combined. Add in an egg and a splash of vanilla extract, mixing until the dough is uniform.
Step 3: Gently fold in the cornflakes, being careful not to crush them too much. You want to maintain their crunch while still coating them in the peanut butter mixture.
Step 4: Scoop about 2 tablespoons of dough per cookie and shape them into rounds. Place them spaced apart on your prepared baking sheet.
Step 5: Bake for 10 to 12 minutes, until the edges are lightly golden and the cookies are just set. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Recipe Variations and Possible Substitutions
If you’re looking to mix things up a bit, these cookies are incredibly versatile. Swap the granulated sugar for brown sugar if you prefer a richer, caramel-like sweetness. For extra texture, add a handful of mini chocolate chips or chopped roasted peanuts.
Prefer a nuttier flavor? Use crunchy peanut butter instead of creamy. You can even try almond butter or sunflower seed butter for a different twist, though the flavor will shift slightly.
For a more indulgent version, drizzle the cooled cookies with melted chocolate or a simple peanut butter glaze. And if you’re watching your sugar intake, a sugar substitute like coconut sugar or a monk fruit blend works well here without compromising texture.
Serving and Pairing Suggestions
Peanut Butter Cornflake Cookies are delightful on their own, but they truly shine when paired with the right beverage or served in creative ways. I love enjoying them with a tall glass of cold milk — it’s a classic combo that highlights the nutty richness of the cookies. They also go wonderfully with hot drinks like coffee, cappuccinos, or a soothing cup of chai.
For a fun dessert platter, serve them alongside chocolate-dipped strawberries or mini fudge brownies. They make an excellent addition to lunchboxes, cookie tins, and holiday dessert tables, and they hold up well during travel, making them a fantastic choice for gifting or picnics.
Storage and Reheating Tips
To keep these cookies fresh and crunchy, store them in an airtight container at room temperature. They stay good for up to a week, though they’re usually long gone before that. If you live in a humid area, consider adding a sheet of parchment or wax paper between layers to prevent sticking.
If you want to make a batch ahead of time, you can freeze the baked cookies for up to three months. Just let them cool completely, place them in a freezer-safe container, and separate layers with parchment paper. Thaw at room temperature before serving.
No reheating is necessary, but if you want to revive their fresh-baked texture, a quick 5 seconds in the microwave can soften the center just enough for that warm, chewy feel.
Frequently Asked Questions
How do I keep the cornflakes from getting soggy?
The trick is to fold them in gently and avoid overmixing. Make sure your batter isn’t too wet, and don’t press the cookies too flat before baking. This helps preserve their crisp texture.
Can I make these cookies without eggs?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or use a store-bought egg replacer. The cookies might be slightly more delicate but still delicious.
Are these cookies gluten-free?
As long as you use certified gluten-free cornflakes, the rest of the ingredients are naturally gluten-free. Always check labels to be sure.
Can I double the recipe?
Absolutely. This recipe scales up beautifully. Just be sure to use multiple baking sheets or bake in batches so the cookies don’t overcrowd and bake unevenly.
Can I use crunchy peanut butter?
Definitely. Crunchy peanut butter will add even more texture to the cookies. Just be aware the final dough may be slightly harder to mix but will bake up beautifully.
Related Recipe You’ll Like
If you fell in love with these Peanut Butter Cornflake Cookies, then you’ll definitely want to try my No-Bake Chocolate Peanut Butter Bars. They share that same irresistible peanut butter base, but with the added richness of dark chocolate and a smooth, fudgy finish. Easy to make and dangerously good!
Another favorite is my Salted Oatmeal Lace Cookies — thin, crisp, and caramelized with just a hint of sea salt to bring out the toasty oats. They’re a perfect contrast to the chewy cornflake cookies and just as easy to whip up.
Save and Share This Recipe for Later
Don’t forget to pin this Peanut Butter Cornflake Cookies recipe to your favorite dessert or baking board on Pinterest. It’s a recipe you’ll want to come back to, especially during cookie season or when you need a crowd-pleaser. Share it with your friends and family on Facebook or Instagram, or send it in a group chat when someone’s looking for a quick and delicious cookie idea.
Every share helps spread the cookie love, and I’d be thrilled to see your version of this recipe. Tag it and let the world know you’ve got great taste in cookies!
Peanut Butter Cornflake Cookies
These Peanut Butter Cornflake Cookies are the perfect combination of chewy and crispy. Made with creamy peanut butter and crunchy cornflakes, they offer a satisfying bite that’s sweet, salty, and incredibly addictive. Easy to whip up in under 30 minutes, these cookies don’t require any special equipment or ingredients. Whether you're baking for a party, a picnic, or just a midday treat, these cookies are sure to be a hit. They’re naturally gluten-free if you use certified gluten-free cornflakes and can be customized with add-ins like chocolate chips or chopped nuts.
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups cornflakes (certified gluten-free if needed)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix peanut butter and sugar until smooth.
- Add the egg and vanilla extract, stirring until well combined.
- Gently fold in the cornflakes until coated, being careful not to crush them.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet.
- Shape each scoop into a round and slightly flatten with your fingers.
- Bake for 10–12 minutes, until the edges are golden and cookies are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use crunchy peanut butter if you prefer more texture.
- For a richer flavor, substitute brown sugar for white sugar.
- Optional add-ins include mini chocolate chips, chopped peanuts, or a chocolate drizzle.
- Cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
