These Peanut Butter No Bake Cookies combine a satisfying crunch with a tender chew — a favorite for kids and adults alike, without the need to turn on the oven.
Peanut Butter No Bake Cookies
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If you want a quick, crunchy yet chewy cookie without baking, these no bake cookies are the perfect solution. The recipe comes from Tornadough Alli’s cookbook and delivers simple ingredients and fast results. They’re especially handy when you want to whip up a crowd-pleasing treat with minimal effort.
The recipe in question is a riff on chocolate peanut butter cornflake cookies. The combination of cornflakes and creamy peanut butter gives the cookies a great texture, while a light chocolate drizzle finishes them off. They’re easy to make and hard to resist.
Helpful tips for making no bake cookies
- Line your countertop with parchment paper instead of using baking sheets — it keeps cleanup minimal and makes it easy to set the cookies.
- When heating the sugar and corn syrup, keep the heat at medium. You want the sugar to dissolve and the mixture to combine, not to boil aggressively.
- Use a heaping tablespoon to portion the mixture onto the parchment, then gently press and shape each cookie with clean fingers.
- For a smooth chocolate drizzle, melt the chips slowly and stir frequently so the chocolate remains fluid but not overheated.
- To achieve a finer drizzle, lift the spoon higher and move slowly while drizzling.
Frequently asked questions about these no bake cookies
- How long do no bake cookies last? Stored in an airtight container at room temperature, they stay good for up to a week.
- Can I freeze these cookies? Freezing is not recommended; the texture of the cornflakes and chocolate may change.
- How long do they take to set? Allow about 30 minutes for the peanut butter mixture to firm up, and an additional 15 minutes for the chocolate to set after drizzling.
- How many cookies does this recipe make? Using large scoops yields around 24 cookies; smaller scoops can produce up to 48.
Helpful tools
- Mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
- Whisk
- Saucepan
- Cookie scoop
Peanut Butter No Bake Cookies
Jessy Freimann
Pin Recipe
Ingredients
- 6 cups corn flakes cereal
- 1 cup corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- ¼ cup chocolate chips
- ½ teaspoon vegetable oil
Instructions
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Line a work surface with parchment paper and place the corn flakes in a large mixing bowl; set aside.
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In a medium saucepan, combine the corn syrup and granulated sugar. Whisk over medium heat until the sugar dissolves and the mixture is well combined, about 4 minutes. Avoid boiling.
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Remove the pan from the heat and stir in the peanut butter until smooth and fully incorporated.
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Pour the peanut butter mixture over the corn flakes and stir until every flake is coated.
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Drop heaping tablespoonfuls onto the parchment and gently shape each mound with your fingers. Let them set for about 30 minutes.
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Place the chocolate chips and vegetable oil in a small bowl and melt in 30-second intervals in the microwave, stirring between each, until smooth.
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Drizzle the melted chocolate over each cookie and allow about 15 minutes for the chocolate to set. Serve immediately or store in an airtight container.
If you try this recipe, please leave a comment and rating — I love hearing your feedback and answering questions. If you make these, tag @thelifejolie on Instagram so they can be shared.
Other delicious holiday cookies
- Pecan Tarts
- Slice and Bake Cookies
- Chocolate Crinkles
- Sour Cream Cookies
You can find a full index of recipes on the blog.
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