Turn your favorite cereal into a salty-sweet snack with these Peanut Butter Cornflake Cookies. Made from just six simple ingredients and ready in under 45 minutes, they keep their texture even after cooling.
Your favorite cereal, turned into a dessert
Do you have a go-to cereal? For many people it’s a colorful breakfast staple, but plain cornflakes hold a special place for those who prefer a less-sugary crunch. Their neutral flavor and crisp texture make them a perfect base for a cookie that balances sweet, salty, and toffee-like richness.
These cookies come together by browning butter, melting in peanut butter and marshmallows, and folding in plenty of cornflakes. The result is a crunchy, slightly chewy cookie with a satisfying mix of textures.
The recipe uses only six main ingredients and yields about 20 cookies, making it a quick, crowd-pleasing treat.
Ingredients in peanut butter cornflake cookies
This recipe is straightforward and relies on a few pantry staples. A final sprinkle of flaky sea salt brings out the sweetness and adds a lovely contrast.
- Butter: 6 tablespoons (3/4 stick), browned for a nutty flavor.
- Creamy peanut butter: 2/3 cup — use smooth, not crunchy.
- Mini marshmallows: 10 oz, used to bind and add chew.
- Cornflakes: 7 cups for crunch and structure.
- Peanut butter chips: 1 cup, with extra for melting and drizzling on top.
- Flaky sea salt: a finishing touch to enhance flavor.
Kitchen tools you’ll need to make this dessert
Gather these basic tools before you start to make the process smooth and efficient.
- Large skillet
- Whisk
- Stirring spoon or spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Measuring spoons and cups
How to make peanut butter and cornflake cookies
These cornflake cookies are quick and simple. Follow the steps below for consistent results.
- In a large skillet over medium heat, melt the butter. Once melted, whisk frequently as the butter browns. This takes about 5–7 minutes. When the butter reaches an amber, maple-syrup color and smells nutty, remove from heat.
- Add the peanut butter and about two-thirds of the mini marshmallows to the browned butter, then stir until the marshmallows are melted and the mixture is smooth.
- Fold in the cornflakes until evenly coated. Add the remaining mini marshmallows and the peanut butter chips, stirring gently until everything is combined.
- Using a greased cookie scoop or spoon, portion the mixture onto a parchment-lined baking sheet. Press the tops lightly to flatten them a bit.
- If desired, melt extra peanut butter chips and drizzle over the cookies, then finish with a sprinkle of flaky sea salt.
- Allow the cookies to cool at room temperature for about 30 minutes so they set properly.
Once cooled, the cookies hold together well and offer a delicious balance of salty and sweet.
Optional mix-ins
If you want to vary the texture and flavors, try adding one or two optional mix-ins to the batter after the chips and marshmallows:
- Crushed pretzels for extra crunch and salt
- Chopped peanuts or other nuts for more texture
- Chopped glazed pecans for a sweet, nutty note
- Mini M&Ms for color and chocolate bursts
- Crushed candy bars like Twix or crumbled Reese’s Cups for extra indulgence
Recipe Tips
Allergy-friendly swap: If you need to avoid peanuts, substitute any other smooth nut butter or sunflower seed butter. The texture will be similar and still delicious.
More chocolate: Swap peanut butter chips for chocolate chips or drizzle melted chocolate over the finished cookies for a richer chocolate-peanut butter combination.
Storing cornflake cookies
Store cookies at room temperature in an airtight container to preserve their crunch and flavor. They keep well in the pantry for several days.
If you liked this recipe, you’ll want to try these!
Try other simple, flavor-forward desserts for a healthier take on classics.
- Chocolate Peanut Butter Coconut Ice Cream
- Healthy Peach Crisp
- Pumpkin Oat Bars
- Apple Crumble Cake
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
Peanut Butter Cornflake Cookies
Turn your favorite cereal into a salty and sweet treat with these Peanut Butter Cornflake Cookies. Made with only 6 simple ingredients and ready to eat (even after cooling) in under 45 minutes!
Cook: 30
Total: 45 minutes
Ingredients
- 6 tbsp butter
- 2/3 cup creamy peanut butter
- 10 oz mini marshmallows
- 7 cups cornflakes
- 1 cup peanut butter chips (plus extra for drizzling)
- Flaky sea salt
Instructions
- In a large skillet, heat butter over medium. Once melted, whisk often while it browns (about 5–7 minutes) until amber and nutty. Add peanut butter and two-thirds of the mini marshmallows.
- Remove from heat and stir until the marshmallows melt and the mixture is smooth.
- Fold in cornflakes until evenly coated, then add the remaining mini marshmallows and peanut butter chips. Stir until combined.
- Scoop the mixture onto a parchment-lined baking sheet and press tops slightly flat.
- Optionally, drizzle melted peanut butter chips over the cookies and sprinkle with flaky sea salt.
- Let the cookies cool at room temperature for 30 minutes to set.
- Store cooled cookies at room temperature in an airtight container.