No-Bake Peanut Butter Corn Flake Cookies

No Bake Peanut Butter Corn Flake CookiesThere’s no oven required for these crunchy, peanut buttery cookies. With just four ingredients and about 15 minutes, you can whip up a batch of homemade cookies for your next tailgate or gathering.

No-Bake Peanut Butter Corn Flake Cookies
  • 6 cups corn flakes
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  1. Place corn flakes in a large bowl; set aside.
  2. Combine sugar and corn syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Immediately remove from heat; add peanut butter, stirring to combine.
  3. Pour peanut butter mixture over corn flakes, and toss gently to combine, being careful not the crush the corn flakes.
  4. Quickly drop by heaping tablespoonfuls onto a large baking sheet lined with parchment or wax paper. Allow cookies to stand at room temperature at least 30 minutes or until set. Store in an airtight container.

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38 thoughts on “No-Bake Peanut Butter Corn Flake Cookies

  1. Joanne

    This sounds so good! I wonder if you could replace the corn flakes with another cereal that is gluten free (i.e. Rice Chex) to make this a Gluten Free recipe? Would the Rice Chex hold up or do you think they would get soggy?

    1. bgabriel827@aol

      I just made them with gluten free corn flakes, and another batch with gluten free whole o’s (Cheerios)(Natures Path Organic cereals). They turned out great and so easy for the kids to make.

  2. Lois Lees

    I love the rice crispie recipes, but we do not have Corn Syrup here in Australia , and it is mentioned iv quite a few. Can you suggest an alternative please?

  3. Leisa Vaughn

    These were also one of my most favorite treats when I was a little girl. my grandparents used to make them form me. They are my brothers favorite to this day. That was nearly 50 years ago. I have never found anyone that has ever had them before and I have made them for many groups of people. Makes me think it is about time I make some, it has been awhile.

    1. Heather Brown

      We love stories like this, Leisa! Thanks for sharing. Let us know how they are when you make them again soon. We bet they disappear quickly!

  4. Mary Sanger. I just made a quadruple batch of these this morning! Some for work, some for a customer who is visitng us at Work tomorrow and of course, some for me and DH. I got re recipe 25 years ago when I visited and she was making some. I still have th

    Love these things! You cant each just one!

  5. Shelly

    Has anyone ever used whey protein in their recipe? My boyfriend loves these and is wanting me to figure out a way to make them using his protein. He also was worried about the amount of sugar used in making them.

  6. Becky

    Just repined this. My mother made these when I was little. They were a Christmas treat and that was almost 60 years ago!
    thanks for the recipe since mine was long gone.

  7. Rosie Elsdon

    Grandma made Black Jacks over sixty years ago. Unfortunately I lost and forgot the recipe years ago. The recipe consisted of cornflakes, Camp liquid coffee – cannot remember the rest. Any ideas please?

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  9. Lisa

    My recipe calls for 4 c. Corn flakes and 2c. Rice Krispies. We like this ratio.
    We sometimes substitute Multi-Grain Special K for the corn flakes.

  10. Heather

    I also add a tsp of vanilla and 1 cup of coconut flakes and then put them in a 8×8 baking dish smashed down. Once cooled I cut them into squares. You can double the batch to fit in a 9×13 pan.

    1. Anita

      My mother used to make these and she’d also press them into a 9×13″ buttered pan, but then she’d also spread melted chocolate over the top. Delicious and not quite as time consuming as making them as cookies. (Quick and easy always works for me!) 😉

  11. Tanya

    Do you think honey nut Cheerios would taste good with melted chocolate? I was thinking of making the cookies and dunking them in melted chocolate chips.

  12. Brenny

    Beg to differ pancake syrup works plus provides the buttery vanilla flavoring. One can alter and create different versions using the different cereals and other additives. The receipe published in a 1950’s-60’s paperback cook book using. (Pancake syrup, peanut butter, and the cornflakes optional drizzle melted chocolate over recipe and cut into triangles)
    Enjoy diversity and dare to try something different. Some of the best cooks and bakers I’ve know experiment.

  13. Lynne

    I made these with 3/4 cups sugar and coconut peanut butter. I also added 1/2 cup salted peanuts.
    They are delicious! When I make these again, I would use PAM Cooking Spray on the bowl and spoons. I did use PAM Cooking Spray on my hands to spread the cookie on to the parchment paper to form.

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