No-Bake Peanut Butter Cornflake Cookies
These easy peanut butter cornflake cookies have the perfect balance of salty and sweet with the most amazing crunch! Easy to customize and easy to make, they are the perfect summer dessert recipe and are perfect for holiday cookie exchanges too.
Servings: 18 cookies
Calories: 200kcal
Ingredients
- 1 cup creamy peanut butter
- ½ cup (1 stick) unsalted butter
- ½ cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 6 cups cornflakes
- ¼ to ½ tsp sea salt to taste*
Instructions
- Heat the peanut butter, unsalted butter, and honey (or pure maple syrup) in a medium-sized saucepan over medium heat, stirring frequently just until melted. There is no need to bring the mixture to a full boil.
- Remove the pot from the heat and stir in the pure vanilla extract and the corn flakes and sea salt (if adding) and stir well until all of the cereal is coated in the peanut butter and honey mixture.
- Line one (or two) large rimmed baking sheet with parchment paper or wax paper. Drop mounds of the peanut butter cornflake mixture onto the cookie sheet in a single layer, creating any size cookies you like. I like to stir the mixture well in between creating mounds of cookie so that each mound gets a roughly equal amount of the liquid too.
- Freeze cookies for 1 hour, or refrigerate for 1.5 to 2 hours, until the no-bake cookies have completely set up.
- Use a spatula to help peel the cookies off of the parchment paper, and enjoy!
Notes
*Skip the sea salt if your peanut butter is already salted. When using natural peanut butter that isn’t salted, be sure to include the salt.
Nutrition
Serving: 1Cookie (of 18) | Calories: 200kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 119mg | Fiber: 1g | Sugar: 9g