The very first time I made these No-Bake Corn Flake Cookies, I remember standing in my kitchen, breathing in that warm aroma of peanut butter and melted butter blending together on the stove, and instantly feeling nostalgic. Something about the crackle of the corn flakes as I folded them into the glossy mixture made me grin like a kid again. These cookies come together so quickly that I barely had time to clean up before the first batch was already cooling on parchment. It’s such a comforting recipe, and I find myself making it every time I need a sweet treat that feels both easy and joyful.
Ingredients
- 5 cups corn flakes
- 1 cup creamy peanut butter
- ½ cup light corn syrup
- ½ cup unsalted butter
- 1 cup chocolate chips (for drizzling or dipping)
These ingredients may be simple, but each one plays an important role. The corn flakes give these cookies their signature crunch without ever needing to bake. The peanut butter adds creaminess and structure, acting like the binding glue that holds every flake in place. The corn syrup is what melts everything into a shiny, smooth mixture, and butter makes the flavor rich and comforting. The chocolate drizzle isn’t technically required, but trust me—adding even a little chocolate elevates the cookies into something magical. You can use semi-sweet, milk, or even white chocolate depending on your taste.
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Rubber spatula
- Parchment paper or silicone baking mat
- Baking sheet
- Microwave-safe bowl (for melting chocolate)
These tools are all you really need, and most kitchens already have them. I’ve made this recipe even when half my tools were in the dishwasher, and it still came out perfect. A rubber spatula is especially helpful because it allows you to coat the corn flakes gently without crushing them too much. If you don’t have parchment, a silicone baking mat works just as well and keeps the cookies from sticking. A simple microwave-safe bowl is perfect for melting the chocolate—no need to overthink it.
Step-by-Step Instructions
I always start this recipe by measuring the corn flakes into a large mixing bowl, because once the peanut butter mixture is hot, things move quickly. In a saucepan, I melt the butter over medium heat until it begins to bubble gently. Then I stir in the peanut butter and corn syrup, letting everything melt together until it’s completely smooth. The moment the mixture turns glossy and starts to pull away slightly from the sides of the pan, I know it’s ready. The smell alone at this point is irresistible—warm, nutty, and sweet.(See the next page below to continue…)