Walking into my kitchen, the sweet and nutty aroma of peanut butter greets me like an old friend. With just a few simple ingredients, I’m about to whip up a batch of no bake peanut butter cornflake cookies with marshmallows that are perfect for the whole family. Not only do these cookies come together in a flash—ideal for busy weeknights or last-minute dessert cravings—but they also invite little hands to join in on the fun. Who wouldn’t want to mold cookie balls filled with gooey marshmallows and crunchy cornflakes? It’s an effortless way to create memories while satisfying your sweet tooth. Are you ready to discover the joy of these delightful treats? Let’s dive into this quick and irresistible recipe!
Why are these cookies a must-try?
Easy as Pie: With no baking required, you’ll love how quick and straightforward the process is.
Kid-Friendly Fun: Involve your little chefs! They’ll enjoy shaping the cookie balls and watching the marshmallows melt.
Customizable Delight: Add your own twist with chocolate chips or dried fruits for a personal touch. Just like our delightful Honey Butter Skillet, this recipe invites creativity!
Irresistible Flavor: The sweet, nutty combination of peanut butter and marshmallows will have everyone reaching for seconds.
Perfect for Any Occasion: Whether it’s a picnic, a party, or a simple family night, these cookies fit right in!
No Bake Peanut Butter Cornflake Cookies Ingredients
For the Cookies
• Butter – Adds richness and helps bind the mixture. Substitution: Use margarine for a dairy-free option.
• Peanut Butter – Provides flavor and creaminess. Substitution: Almond butter for a nut-free version.
• Mini Marshmallows – Contributes chewiness and sweetness. Substitutes: Cut-up regular marshmallows may be used.
• Cornflakes – Offers crunch and structure to cookies. Substitution: Use crispy rice cereal for a different texture.
• Peanut Butter Chips (optional) – Adds extra peanut butter flavor. Substitution: Dark chocolate chips for a chocolaty twist.
Embrace the delightful sweetness of no bake peanut butter cornflake cookies with marshmallows as you gather these ingredients!
Step‑by‑Step Instructions for No Bake Peanut Butter Cornflake Cookies with Marshmallows
Step 1: Melt butters and marshmallows
In a large pot over medium-low heat, combine 1/2 cup of butter and 1 cup of peanut butter. Stir continuously until the butters are fully melted and the mixture is smooth, which should take about 3-5 minutes. Gradually fold in 4 cups of mini marshmallows, stirring until they are completely melted and well incorporated. Once you achieve a gooey and creamy consistency, remove the pot from the heat.
Step 2: Combine cornflakes
Carefully add 6 cups of cornflakes to the melted peanut butter and marshmallow mixture. Using a spatula, gently fold the cornflakes in, ensuring that each flake is coated in the sticky, sweet mixture without crushing them. This process should take about 2-3 minutes. Incorporate an additional 1 cup of mini marshmallows and any optional peanut butter chips, folding them in until evenly distributed.
Step 3: Form cookie balls
Prepare a baking sheet lined with parchment paper. Use a cookie scooper (sprayed with non-stick cooking spray) to scoop out the mixture. Form each scoop into balls, gently pressing them to about 1 inch in thickness on the parchment paper. This step should result in approximately 24 delicious no bake peanut butter cornflake cookies with marshmallows. Allow them to cool for a few minutes before moving on to the next step.
Step 4: Add drizzle
For an extra touch, melt any leftover peanut butter chips in a microwave-safe bowl by heating them in 30-second intervals, stirring until smooth. Mix in a teaspoon of oil to create a drizzling consistency. Transfer the melted peanut butter mixture to a ziplock bag, snipping off a corner. Drizzle the warm mixture over the cooled cookies for an enticing finish. Aim for a light, even coverage over all cookies.
Step 5: Set and serve
Allow the cookies to set at room temperature for about 20-30 minutes. This will help them firm up and achieve that delightful chewy texture. Once set, they are ready to be enjoyed as a quick treat or dessert. Store any leftovers in an airtight container for up to 2 days, but they are best enjoyed freshly made!
Expert Tips for No Bake Peanut Butter Cornflake Cookies
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Melt Slowly: When melting the butter and marshmallows, do so over medium-low heat to prevent the mixture from scorching and turning hard.
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Prevent Crushing: Be gentle when folding in the cornflakes. Overmixing can lead to crushed flakes, which may affect the texture of your no bake peanut butter cornflake cookies with marshmallows.
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Use Parchment Paper: Line your baking sheet with parchment paper to make cookie removal easy without sticking. This keeps cleanup hassle-free too!
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Customize Flavors: Don’t hesitate to add your favorite mix-ins, like chocolate chips or dried fruits, to make these cookies uniquely yours.
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Storage Tips: Store cookies in an airtight container at room temperature for up to 2 days. If they get too firm, a quick microwave reheat can bring back their softness!
What to Serve with No Bake Peanut Butter Cornflake Cookies with Marshmallows
Imagine a delightful gathering where everyone is savoring sweet treats, and these cookies are the star of the show.
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Cold Glass of Milk: A classic choice! The creamy texture balances the crunchiness of the cookies, making each bite even more satisfying.
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Fresh Fruit Salad: The juicy sweetness of seasonal fruits adds a refreshing contrast to the rich, creamy flavors of the cookies.
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Chocolate Ice Cream: Rich, and decadent, a scoop of chocolate ice cream alongside these cookies creates a luxurious dessert experience that’s hard to resist.
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Yogurt Parfait: Layer crunchy granola and yogurt for a delightful twist. The creamy yogurt complements the cookies perfectly, while the granola adds extra crunch.
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Hot Cocoa: Cozy up with a warm mug of hot cocoa for a comforting pairing. The sweet, chocolatey drink enhances the indulgent flavors of the cookies.
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Peanut Butter Banana Smoothie: Blend ripe bananas with peanut butter and a splash of milk for a creamy, nutrition-packed drink that echoes the cookies’ flavors.
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Caramel Sauce Drizzle: A light drizzle of warm caramel over the cookies can elevate their sweetness, adding a gourmet touch to your dessert platter.
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Coffee or Espresso: The rich, bold flavor of coffee enhances the sweetness of the cookies, making it a perfect pairing for adults at gatherings.
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Oreo Milkshake: Blend cookies and cream for a dreamy milkshake that pairs wonderfully with the peanut butter and marshmallow flavors in your cookies.
No Bake Peanut Butter Cornflake Cookies Variations
Feel free to sprinkle your personal touch into these delightful no bake cookies and truly make them your own!
- Nut-Free: Replace peanut butter with sunflower seed butter for a nut-free alternative that’s just as creamy and delicious. Perfect for school lunches!
- Chocolate Lovers: Mix in dark chocolate chips instead of peanut butter chips for a rich chocolatey twist. They’ll satisfy any sweet tooth.
- Fruity Flair: Add dried cranberries, raisins, or chopped apricots for a fruity burst of flavor. This brings a chewy texture that nicely complements the crunch of cornflakes.
- Crispy Delight: Switch cornflakes for crispy rice cereal for an airy crunch. This change adds a different texture while keeping the same delightful flavor!
- Spicy Kick: Dust in a pinch of cinnamon or nutmeg for a warm, aromatic twist that elevates the sweetness of the cookies. Kids and adults alike will love the surprise!
- Coconut Touch: Fold in some shredded coconut for an exotic flavor that pairs beautifully with peanut butter. It adds a delightful chewiness too.
- Healthy Boost: Stir in flaxseeds or chia seeds for a nutritious boost. They blend right in while adding an additional crunch and health benefits!
- Festive Theme: For holidays, incorporate colored sprinkles into the mixture or drizzle with white chocolate for an impressive, festive look, turning simple cookies into a celebration!
If you’re looking for more sweet inspiration, don’t forget to check out our delicious Christmas Cookies Butterscotch or delightful Kiss Chocolate Cookies. Enjoy your baking adventure!
Storage Tips for No Bake Peanut Butter Cornflake Cookies
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Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days, making them easy to grab for quick snacks.
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Fridge: For a slightly longer shelf life, you can refrigerate the cookies; they will last up to 5 days in the fridge. Be sure the container is airtight to avoid drying out.
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Freezer: Freeze cookies in an airtight container or freezer bag for up to 3 months. Allow them to thaw at room temperature before enjoying.
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Reheating: If the cookies become too firm, pop them in the microwave for about 10-15 seconds to bring back their delightful chewiness, enhancing your experience with no bake peanut butter cornflake cookies with marshmallows.
Make Ahead Options
These no bake peanut butter cornflake cookies with marshmallows are perfect for meal prep enthusiasts! You can prepare the mixture and form the cookie balls up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. To prevent the marshmallows from becoming too sticky, ensure they are well-coated in the peanut butter mixture before shaping. When you’re ready to enjoy, simply allow the cookies to sit at room temperature for about 10 minutes to soften slightly, then drizzle with melted peanut butter before serving. This approach not only saves time but also ensures delicious, fresh cookies are always at hand for your family or special occasions!
No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe FAQs
What type of cornflakes should I use?
You can use any brand of cornflakes that you love, but I recommend using the classic ones for that perfect crunch. If you want a gluten-free option, simply opt for certified gluten-free cornflakes.
How should I store the cookies?
Store your no bake peanut butter cornflake cookies in an airtight container at room temperature for up to 2 days. If you want to enjoy them longer, refrigerate them where they can last up to 5 days. Just make sure the container is really sealed to keep them from getting dry.
Can I freeze these cookies?
Absolutely! To freeze your cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them into an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for about 10-15 seconds to regain their softness.
What if my mixture is too sticky?
If your cookie mixture is too sticky and difficult to work with, try sprinkling a little extra cornflakes into the mix to balance the consistency. You can also wet your hands slightly, which will help prevent sticking when forming cookie balls.
Are there any allergy considerations I should take into account?
Yes, keep in mind that these cookies contain peanuts and dairy. If you’re making them for kids or friends with allergies, consider using nut-free alternatives like sunflower seed butter instead of peanut butter, and margarine instead of butter for a dairy-free option. Always double-check the labels of your ingredients to ensure they meet dietary restrictions.
Can I customize the ingredients?
The beauty of these no bake peanut butter cornflake cookies with marshmallows is their versatility! Feel free to customize with add-ins like chocolate chips, dried fruits, or nuts based on your family’s favorites. Just remember to adjust the amount so the mixture maintains a good consistency.
No Bake Peanut Butter Cornflake Cookies with Marshmallows Bliss
Ingredients
Equipment
Method
- In a large pot over medium-low heat, combine 1/2 cup of butter and 1 cup of peanut butter. Stir continuously until melted and smooth, about 3-5 minutes. Gradually fold in 4 cups of mini marshmallows until melted.
- Carefully add 6 cups of cornflakes to the melted mixture. Gently fold until coated without crushing them, about 2-3 minutes. Add 1 cup of mini marshmallows and any optional peanut butter chips, folding until evenly distributed.
- Prepare a baking sheet lined with parchment paper. Use a cookie scooper to scoop out the mixture, form each scoop into balls about 1 inch thick. This yields approximately 24 cookies.
- Melt leftover peanut butter chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Mix in 1 teaspoon of oil for drizzling. Transfer to a ziplock bag and drizzle over the cooled cookies.
- Allow the cookies to set for about 20-30 minutes at room temperature. Store leftovers in an airtight container for up to 2 days; best when enjoyed freshly made.
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