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
Nutrition
- Serving Size: 1 cookie (approx. 50g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: no bake cookies, peanut butter cornflake cookies, marshmallow cookies, easy no bake dessert, peanut butter treats
