I absolutely love sharing this No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe because it’s one of those nostalgic treats that somehow feels like a warm hug in cookie form. Whenever I whip these up, I’m reminded of carefree afternoons and cozy kitchens filled with sweet, peanut buttery aromas without ever needing to turn on the oven. Plus, the fact that it’s no bake means it’s perfect for quick cravings or when the weather’s too hot to use the oven.
You’ll find that this recipe is both simple and rewarding—cornflakes give the cookies a delightful crunch while the marshmallows add that gooey, chewy texture we all crave. It’s a fantastic recipe to make with kids, or when you want to impress friends with minimal effort. Trust me, once you start making these No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe, it will become your go-to snack!
Why You’ll Love This Recipe
- No Baking Required: Saves you time and energy, especially on hot days or busy afternoons.
- Perfect Balance of Textures: Crunchy cornflakes and melty marshmallows make every bite irresistible.
- Family-Friendly: Kids love helping out, and the recipe is simple enough for little hands.
- Customizable Flavor: You can easily add peanut butter chips or drizzle more peanut butter for extra indulgence.
Ingredients You’ll Need
The magic of this No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe lies in a few simple ingredients that come together beautifully. Each one plays a crucial role—from the creamy peanut butter that binds everything to the cornflakes that bring crunch.
- Butter: I always use salted butter to add a touch of savory balance to the sweetness.
- Peanut Butter: Smooth peanut butter works best here, giving the cookies that creamy richness.
- Mini Marshmallows: They melt perfectly, creating that gooey stickiness that holds the cornflakes together.
- Peanut Butter Chips: Optional but trust me, they add a little extra peanut butter punch.
- Cornflakes: Use regular cornflakes, not the frosted kind—this ensures the right crunch without extra sweetness.
- Vegetable or Canola Oil: Helps melt the peanut butter chips smoothly for drizzling.
Variations
I love experimenting with this No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe by adding little twists here and there—it keeps things interesting! Feel free to make it your own by mixing up the add-ins or swapping ingredients to suit your taste or dietary needs.
- Chocolate Lover’s Twist: Add mini chocolate chips or drizzle melted chocolate instead of peanut butter chips; my family goes crazy for this version.
- Nut-Free Version: Swap peanut butter for sunflower seed butter and omit peanut butter chips—great for allergy-friendly snacks.
- Add Some Seeds or Nuts: Try adding chopped roasted peanuts or sunflower seeds for extra crunch; I discovered this trick when wanting more texture.
- Keto-Friendly: Use low-carb sweeteners and substitute cornflakes with shredded coconut flakes for a grain-free take.
How to Make No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Step 1: Melt Your Butter and Peanut Butter Gently
Start by melting your butter and smooth peanut butter together over medium-low heat in a large pot. Patience is key here—keep the heat low and stir constantly so you don’t scorch the mixture. Once it’s smooth and combined, add in your 10 oz of mini marshmallows. Stir gently but continuously until the marshmallows have melted completely and the mixture is glossy and sticky.
Step 2: Fold in the Cornflakes and Extras
Immediately take the pot off the heat and pour in your cornflakes. Use a spatula to gently fold them into the marshmallow peanut butter mixture until everything is fully coated but don’t overmix—you’re aiming for that light crunch. Now, add the remaining mini marshmallows and the optional peanut butter chips, folding very gently so you don’t crush the cornflakes.
Step 3: Shape Your Cookies
Spray a large cookie scoop lightly with nonstick spray to prevent sticking. Scoop out about 10 equal-sized balls onto a parchment-lined baking sheet. Grease your fingers lightly with butter or oil, then gently press each cookie ball to about an inch thick. Don’t pack them too tightly or they’ll lose that airy, crunchy texture we’re after.
Step 4: Drizzle with Melted Peanut Butter Chips
Microwave the peanut butter chips and vegetable oil in 30-second increments, stirring in between, until melted smooth. Transfer the melted mixture to a small ziplock bag, snip a tiny corner off, and drizzle over the cookies in pretty patterns. This drizzle adds another layer of peanut buttery goodness and makes them look irresistible.
Step 5: Let Them Set
Let your cookies sit at room temperature for 20-30 minutes until firmed up and the drizzle is set. Resist the temptation to dig in too soon—you’ll thank me once you bite into these perfectly sticky, crunchy bites.
Pro Tips for Making No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
- Low and Slow Melting: I learned that melting the peanut butter and marshmallows over low heat ensures a smooth, gooey mix and helps avoid caramelizing or burning.
- Don’t Overmix: Folding gently keeps the cornflakes from breaking and maintains that perfect crunch we all want.
- Use Nonstick Spray on Scoop: This small trick helps you get perfectly shaped cookies without any sticky mess.
- Warm Slightly if Too Firm: If your cookies lose their gooeyness, a quick 5-second zap in the microwave brings back softness instantly.
How to Serve No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Garnishes
I often sprinkle a few extra mini marshmallows or chopped roasted peanuts on top after drizzling for a little extra flair and texture. Sometimes, a light dusting of powdered sugar adds a pretty snowy effect that’s especially fun during holidays.
Side Dishes
These cookies pair perfectly with a cold glass of milk or a cup of hot coffee or tea for an afternoon pick-me-up. On special occasions, I like serving them alongside fresh fruit slices to balance the sweetness.
Creative Ways to Present
For parties, try stacking these cookies on a pretty platter layered with parchment paper between stacks. Wrapping each cookie in cellophane tied with a ribbon makes adorable homemade gifts. I once served them in little mason jars, which made the treat feel extra festive!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, and they stay fresh and chewy for up to two days. Just remember to keep them away from heat or humidity, which can make the cornflakes soggy.
Freezing
Freezing works well if you want to keep these cookies longer—just place them on a tray to freeze individually, then transfer to a freezer bag. When you’re ready to enjoy, thaw at room temperature for about 30 minutes. I’ve found this keeps their texture surprisingly close to fresh.
Reheating
If your cookies firm up a bit too much, pop them in the microwave for 5 seconds or so to revive that soft, gooey texture. Just be cautious not to overheat or they might melt too much and lose shape.
FAQs
-
Why are my no-bake cornflakes marshmallow cookies not gooey?
If the peanut butter marshmallow mixture was melted over high heat or too long, it can caramelize and harden when cooled—melting slowly on low heat is crucial. Also, cool room temperatures can stiffen them; a quick 5-second microwave zap usually brings back the gooeyness.
-
Can I make these cookies without peanut butter?
Yes! You can substitute peanut butter with any other nut or seed butter like almond or sunflower seed butter, especially helpful for allergies. Just be mindful of flavor differences that will shift the cookie’s taste.
-
How long do these no bake cookies last?
Stored in an airtight container at room temperature, they stay fresh up to 2 days. After that, they might lose their ideal texture but can be refreshed with a few seconds in the microwave.
-
Can I add chocolate chips or other mix-ins?
Absolutely! Mini chocolate chips, chopped nuts, or even dried fruit can add great texture and flavor. Just fold them in gently to avoid crushing the cornflakes.
Final Thoughts
This No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe is definitely one of my favorites to make when I want something quick, nostalgic, and totally satisfying. It’s a crowd-pleaser every time I bring it to gatherings or just make for an afternoon treat at home. I hope you enjoy making (and eating!) these as much as I do—there’s something so comforting about no-bake cookies that bring back smiles and sweet memories. Give it a try and you might find a new favorite snack you reach for again and again.
Print
No Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These no-bake peanut butter cornflake cookies with marshmallows are a quick and delicious treat combining the crunchy texture of cornflakes with the gooey sweetness of melted marshmallows and peanut butter. Perfect for when you want a no-fuss dessert, these cookies are easy to prepare without an oven, featuring a delightful peanut butter drizzle for extra flavor.
Ingredients
Main Ingredients
- 4 tablespoons salted butter
- 3/4 cup smooth peanut butter
- 10 oz mini marshmallows
- 7 cups cornflakes
- 1 oz mini marshmallows (to mix in at the end)
Optional Ingredients
- 1/3 cup peanut butter chips
For Drizzle
- 2 tablespoons peanut butter chips
- 1/2 teaspoon vegetable or canola oil
Instructions
- Melt Butter and Peanut Butter: In a large pot over medium-low heat, melt the salted butter and smooth peanut butter together, stirring continuously to combine the fats evenly and prevent burning.
- Add Marshmallows: Add the 10 oz mini marshmallows to the pot and stir constantly until they are completely melted and the mixture is smooth. Then remove the pot from heat to avoid overcooking.
- Combine Cornflakes and Mix-ins: Stir the cornflakes into the melted marshmallow and peanut butter mixture until they are fully coated. Gently fold in the remaining 1 oz mini marshmallows and optional peanut butter chips, taking care not to overmix to keep the texture light and airy.
- Form Cookies: Spray a large cookie scooper or ice cream scoop with nonstick cooking spray. Scoop out 10 equal portions of the mixture onto a parchment-lined baking sheet. Grease your fingers lightly and spread each cookie to about 1 inch thickness without packing them too densely to maintain crunchiness.
- Prepare Drizzle: Melt the peanut butter chips together with the vegetable or canola oil in the microwave using 30-second increments, stirring between each until smooth.
- Drizzle Cookies: Transfer the melted peanut butter mixture into a ziplock bag and cut a small hole at the tip. Drizzle the peanut butter over each cookie evenly for added flavor and a decorative finish.
- Set and Serve: Allow the cookies to set at room temperature for 20-30 minutes until firm before serving. This setting time helps the cookies hold their shape and enhances their texture.
Notes
- If your no-bake cornflake marshmallow cookies are not gooey, it may be because the peanut butter marshmallow mixture was cooked too quickly or on too high heat, causing it to caramelize and harden as it cools. To prevent this, melt the ingredients slowly over medium-low heat.
- Environmental temperature can affect the texture. If cookies become too firm or hard, warming them in the microwave for 5 seconds will restore their soft, gooey texture.
- These cookies can be stored in an airtight container at room temperature for up to 2 days. Reheating briefly in the microwave is recommended before serving to regain the soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
