If you’re looking for a delightful treat that combines crunch, chewiness, and that classic nutty sweetness, then you’ve got to try these No bake peanut butter Cornflake cookies with marshmallows. This recipe is a total game-changer for those moments when you want a quick, no-fuss dessert that tastes like a warm hug from your childhood. The perfect balance of peanut butter richness, crispy cornflakes, and gooey marshmallows come together to create a cookie that’s irresistibly satisfying without ever needing the oven. Trust me, once you make these, they’ll become your go-to for any occasion that calls for a sweet bite.

No bake peanut butter Cornflake cookies with marshmallows Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet play an essential role in creating the texture, flavor, and overall magic of the No bake peanut butter Cornflake cookies with marshmallows. Each one brings something special to the table, from the creamy peanut butter to the crunchy cornflakes and those mini marshmallows that add chewy bursts of sweetness.

4 tbsp butter (salted): Adds a creamy richness and helps melt everything together smoothly.
3/4 cup peanut butter (smooth): The star ingredient delivering a nutty, savory sweetness.
10 oz mini marshmallows: Melted into the mixture for that classic gooey texture.
1/3 cup peanut butter chips (optional): Gives extra peanut butter flavor and little melty pockets in the cookies.
7 cups cornflakes: The crunchy, crispy, golden texture that makes these cookies stand out.
1 oz mini marshmallows (to mix in at the end): Adds surprise soft marshmallow bites in every cookie.
2 tbsp peanut butter chips (for drizzling): Used to create a decorative, tasty drizzle on top.
1/2 tsp vegetable or canola oil: Keeps the drizzle smooth and silky.

How to Make No bake peanut butter Cornflake cookies with marshmallows

Step 1: Melt the Butter, Peanut Butter, and Marshmallows

Start by melting your butter and peanut butter together in a large pot over medium-low heat. This slow melting prevents burning and helps everything blend beautifully. Once the butter and peanut butter are nicely combined, add in the 10 oz of mini marshmallows and stir constantly until the marshmallows fully melt, creating a glossy, sticky base that will bind your cookies perfectly.

Step 2: Mix in the Cornflakes and Remaining Ingredients

Now, fold in the 7 cups of crunchy cornflakes gently, ensuring each flake is coated in the buttery, peanut buttery marshmallow mixture. Immediately mix in the 1 oz of mini marshmallows and the optional peanut butter chips. These little additions turn the texture into a delightful combination of crispy and chewy, making every bite interesting and fun.

Step 3: Shape Your Cookies

Next, spray a large cookie scooper with some nonstick cooking spray so the mixture doesn’t stick, then scoop out 10 equal-sized balls onto a parchment-lined baking sheet. Grease your fingers lightly with butter or oil, then gently spread each cookie to about an inch thick. Be careful not to pack them too tightly because you want to keep a light, crisp texture rather than dense, hard cookies.

Step 4: Prepare and Add the Peanut Butter Drizzle

For the finishing touch, melt the peanut butter chips together with the 1/2 tsp of vegetable or canola oil in the microwave. Heat in 30-second increments, stirring between, until silky smooth. Transfer this mixture into a ziplock bag, snip off a tiny corner, and drizzle it artistically over each cookie. This drizzle adds an extra pop of peanut butter flavor and a beautiful homemade look.

Step 5: Let Them Set

Allow your No bake peanut butter Cornflake cookies with marshmallows to set at room temperature for 20 to 30 minutes. This resting time helps the cookies firm up without losing their chewiness, making them perfect to pick up and enjoy without any mess.

How to Serve No bake peanut butter Cornflake cookies with marshmallows

Garnishes

While these cookies are delicious on their own, you can take them up a notch by adding a sprinkle of sea salt on top after the drizzle sets. A light dusting balances the sweetness and amplifies the peanut butter flavor, creating an irresistible finishing touch. You could also try chopped roasted peanuts or a few extra mini marshmallows to amp up the look and texture.

Side Dishes

These cookies are a fantastic companion to a cold glass of milk, hot cocoa, or even a creamy coffee latte. The contrasting temperature and textures make for an utterly cozy treat, especially during cooler months or as an afternoon snack. For a party, they pair wonderfully with vanilla ice cream or a simple fruit salad to balance the richness.

Creative Ways to Present

Presentation can be as playful as the cookies themselves! Serve them stacked on a rustic wooden board tied with twine for a homemade gift vibe, or place them in clear cellophane bags with colorful ribbons for adorable party favors. You can even arrange them on a dessert platter surrounded by fresh berries and nuts to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

These No bake peanut butter Cornflake cookies with marshmallows stay fresh best when stored in an airtight container at room temperature. They can comfortably last for 3 to 5 days without losing their texture or flavor, making them a perfect sweet treat to prepare ahead of time for a busy week.

Freezing

If you want to enjoy these cookies later, freezing works wonderfully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or ziplock bag. They’ll keep well for up to 2 months and thaw quickly at room temperature—perfect for emergency sweet cravings!

Reheating

Since these cookies are no bake and soft, reheating is really just about bringing them back to a pleasant temperature. Let them sit at room temperature or warm gently in the microwave for a few seconds if you want that ooey-gooey marshmallow goodness revived. Avoid overheating to keep that perfect chewy crunch from the cornflakes intact.

FAQs

Can I use crunchy peanut butter instead of smooth in these cookies?

Absolutely! Crunchy peanut butter will add an extra bit of texture and nuttiness to the cookies, enhancing the overall bite, but smooth peanut butter helps the mixture bind better. Feel free to experiment based on your preference.

Are these cookies gluten-free?

These cookies are naturally gluten-free as long as you use cornflakes labeled gluten-free. Always double-check your cornflake brand since some varieties contain malt flavoring which has gluten.

Can I substitute the cornflakes with another type of cereal?

You can try using rice cereal or crispy oats as alternatives, but keep in mind that cornflakes provide a particular crunch and lightness that other cereals might not replicate exactly. The texture and flavor will vary slightly with different cereals.

How do I keep the cookies from sticking together during storage?

Place parchment paper or wax paper between layers if stacking the cookies in an airtight container. This prevents sticking and makes it easier to grab a cookie without breaking it.

Is there a way to make these cookies vegan?

Yes! Use vegan butter and a plant-based peanut butter free from animal products. Substitute mini marshmallows with vegan marshmallows and choose dairy-free peanut butter chips if using. The result will still be deliciously satisfying.

Final Thoughts

These No bake peanut butter Cornflake cookies with marshmallows are an absolute joy to make and eat. Quick, fuss-free, and loaded with nostalgic flavors, they bring a perfect blend of textures and tastes that delight both kids and adults alike. I encourage you to make a batch, share them with friends and family, and experience the simple happiness these cookies bring to any day. Once you try them, you’ll wonder why you ever baked a cookie oven-style again!

No bake peanut butter Cornflake cookies with marshmallows Recipe

★★★★★

4.8 from 28 reviews

Author: Sarah
Total Time: 20 minutes
Yield: 10 cookies 1x
Diet: Gluten Free

Print Recipe

Description

These no-bake peanut butter cornflake cookies with marshmallows are a delightful and easy-to-make treat. Combining the crunch of cornflakes with creamy peanut butter and gooey marshmallows, these cookies are perfect for a quick dessert or snack, requiring no oven time and minimal ingredients.

Ingredients

Scale

Main Ingredients

4 tbsp salted butter
3/4 cup smooth peanut butter
10 oz mini marshmallows
7 cups cornflakes

Additional Mix-ins

1 oz mini marshmallows (to mix in at the end)
1/3 cup peanut butter chips (optional)

For Drizzling

2 tbsp peanut butter chips
1/2 tsp vegetable or canola oil

Instructions

Melt the Butter and Peanut Butter: In a large pot over medium-low heat, melt the salted butter and smooth peanut butter together. Stir continuously to ensure an even mixture without burning.
Add Mini Marshmallows: Gradually add 10 oz of mini marshmallows to the pot, stirring constantly until the marshmallows are completely melted and the mixture is smooth. Remove the pot from heat.
Combine with Cornflakes and Additional Mix-ins: Stir in the cornflakes until they are fully coated with the peanut butter and marshmallow mixture. Gently fold in the remaining 1 oz mini marshmallows and optional 1/3 cup peanut butter chips, being careful not to overmix to maintain the crunchy texture.
Shape the Cookies: Spray a large cookie scooper with nonstick cooking spray. Scoop out 10 equally sized portions onto a parchment-lined baking sheet. Grease your fingers with butter or oil and gently flatten each portion to about 1 inch thickness without compressing too tightly, allowing for a light and airy texture.
Prepare the Drizzle: Melt the 2 tbsp peanut butter chips and 1/2 tsp vegetable or canola oil in the microwave in 30-second increments, stirring between each until smooth. Pour the melted mixture into a ziplock bag and cut a small hole at the top.
Drizzle and Set: Drizzle the melted peanut butter chip mixture over each cookie. Let the cookies set at room temperature for 20-30 minutes until firm and ready to serve.

Notes

For best results, use fresh cornflakes to maintain the crispiness of the cookies.
If peanut butter chips are unavailable, white chocolate chips can be used as a substitute.
Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
The recipe is naturally gluten-free if using gluten-free cornflakes; double-check ingredient labels.
Adjust the amount of marshmallows to change the sweetness and texture to your liking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: No-Bake
Cuisine: American