I absolutely love sharing this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe because it’s one of those nostalgic treats that tastes like a hug in cookie form. The combination of smooth peanut butter, crunchy cornflakes, and melty marshmallows creates a texture and flavor that’s simply irresistible. Plus, it’s so quick and easy to whip up—no oven required! Perfect for when you want something sweet but don’t want to heat up the kitchen or wait around.
You’ll find that this recipe works brilliantly for last-minute snacks, kids’ parties, or even as a fun activity to do with little hands in the kitchen. I remember the first time I made these, my family went crazy over them, and they’ve been a staple in my house ever since. What makes these cookies really stand out is that peanut butter drizzle on top—trust me, it elevates the whole thing to another level of yum!
Why You’ll Love This Recipe
- No-Bake Convenience: You don’t need an oven, making these perfect for quick snacks or hot weather.
- Perfect Texture Combo: Crunchy cornflakes mixed with gooey marshmallow and peanut butter make each bite heavenly.
- Family Favorite: My family can’t get enough of the peanut butter drizzle—it adds a special touch every time.
- Easy to Customize: You can easily tweak the ingredients to suit your preferences or dietary needs.
Ingredients You’ll Need
This No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe calls for simple pantry staples that work together beautifully to create that classic sweet and salty flavor. Shopping tip: grab smooth peanut butter for the best coating and texture, and don’t skip the mini marshmallows for that perfect gooeyness.
- Butter, salted: Adds richness and helps bind everything together smoothly.
- Smooth peanut butter: The key star—choose creamy for easy melting and coating.
- Mini marshmallows: Essential for that melty, sticky texture that holds cornflakes in place.
- Peanut butter chips (optional): Adds extra peanut buttery goodness and a nice drizzle on top.
- Cornflakes: Provides the satisfying crunch and structure to the cookies.
- Vegetable or canola oil: Helps melt peanut butter chips smoothly for the drizzle.
Variations
I love mixing things up with this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe; it’s super versatile. Feel free to play around with add-ins or swaps to suit your taste buds or dietary needs—these cookies will still come out delicious every time.
- Nut-Free Version: I swapped peanut butter for sunflower seed butter once for an allergy-friendly twist, and it was just as tasty.
- Chocolate Lovers: Try stirring in some mini chocolate chips inside the mixture instead of just peanut butter chips for a chocolate-peanut butter combo.
- Crunch Factor: Sometimes I add chopped nuts for extra crunch and texture contrast.
- Seasonal Flavors: Adding a pinch of cinnamon or pumpkin spice makes these fantastic for fall.
How to Make No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Step 1: Melt Butter, Peanut Butter & Marshmallows Slowly
Start by combining the butter and smooth peanut butter in a large pot over medium-low heat. I can’t stress enough how important it is to melt these gently together—rushing this step can ruin the texture. Once melted and smooth, add in the bulk of your mini marshmallows (10 oz) and stir constantly until everything melts into a luscious, gooey mixture. Keep the heat low so the marshmallows don’t caramelize or harden later. Then, remove from heat immediately.
Step 2: Fold in Cornflakes & Extra Marshmallows
Next, stir in the cornflakes so each flake gets coated in that marshmallow-peanut butter goodness. For an extra playful pop of gooey sweetness, fold in the remaining 1 oz of mini marshmallows and the optional peanut butter chips. Be gentle—overmixing will crush your cornflakes and make the mixture too dense. This step is all about keeping that light, crunchy texture intact.
Step 3: Scoop, Shape & Spread Cookies
This is where your hands get heroic: spray your large cookie scoop with nonstick spray to prevent sticking and scoop out 10 even balls onto a parchment-lined baking sheet. Then, lightly grease your fingers and gently press each ball to about 1-inch thickness—don’t pack them down too hard or you’ll lose that airy crunch. This shaping tip really makes a difference in the cookie texture!
Step 4: Drizzle with Melted Peanut Butter Chips
For the finishing touch, melt the peanut butter chips with a splash of vegetable or canola oil in the microwave in 30-second intervals, stirring each time until silky smooth. Poke a tiny hole in one corner of a ziplock bag to create a makeshift piping bag, then drizzle the melted peanut butter over each cookie. This drizzle sets up beautifully and adds that irresistible peanut butter punch!
Step 5: Let Set Before Enjoying
Finally, allow the cookies to set at room temperature for 20 to 30 minutes. This step is crucial to let the marshmallow mixture firm up just enough so the cookies hold their shape but stay wonderfully tender inside. If you’re in a hurry, a brief chill in the fridge can help speed this up.
Pro Tips for Making No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
- Low and Slow Melting: I discovered that melting the marshmallows and peanut butter over low heat prevents them from seizing or burning.
- Don’t Overmix the Cornflakes: Keep them crunchy by folding gently to keep the texture light and airy.
- Use Nonstick Spray on Scoop: This simple trick helps you scoop and shape the cookies without sticky mess.
- Set Time is Key: Let them rest enough so they firm up well; rushing this can make them fall apart easily.
How to Serve No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe
Garnishes
I like to keep it simple with these cookies, but you can always sprinkle a few extra mini marshmallows or crushed peanuts on top of the drizzle before it sets for a cute, crunchy garnish. Sometimes a light dusting of powdered sugar adds a pretty snow-like finish that’s especially fun around winter holidays.
Side Dishes
Personally, I enjoy serving these cookies alongside a cold glass of milk or a warm cup of coffee or tea. If you want to elevate a casual dessert spread, fresh fruit or a scoop of vanilla ice cream pairs beautifully to balance the sweetness and add variety.
Creative Ways to Present
For kids’ parties or festive occasions, I’ve arranged these cookies in colorful paper liners or stacked them on a tiered dessert stand for a playful look. Another fun idea I tried was wrapping each cookie individually in parchment and tying them with twine for grab-and-go treat bags—such a hit at holiday gatherings!
Make Ahead and Storage
Storing Leftovers
These cookies keep best at room temperature in an airtight container for up to 2 days. From my experience, storing them this way maintains their perfect chew and crunch balance, just like when they were fresh. If your kitchen is humid or warm, storing briefly in the fridge can help—but they might firm up a little more than you’d expect.
Freezing
I’ve successfully frozen these cookies by placing them in a single layer on wax paper, then transferring them to a freezer bag once solid. When you’re ready to eat, thaw at room temperature for about 30 minutes. Freezing slightly changes the texture but they still taste fantastic, especially if you warm them for a few seconds before serving.
Reheating
One of my favorite tricks is to pop these cookies in the microwave for just 5 seconds before enjoying—they come out warm, soft, and gooey all over again. This is a great tip if they’ve been in the fridge or have sat out too long and gotten a bit firmer than you like.
FAQs
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Why are my no-bake cornflakes marshmallow cookies not gooey?
This usually happens if the peanut butter and marshmallow mixture was overheated, causing it to caramelize and harden as it cools. To avoid this, melt everything slowly over low heat and remove from heat as soon as it’s smooth. Also, if you’re in a cold environment, try warming them up in the microwave for 5 seconds before eating to revive that gooey texture.
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Can I use crunchy peanut butter instead of smooth?
Yes, but keep in mind that crunchy peanut butter will add little nut pieces which can change the texture slightly. For the smoothest coating and easiest mixing, I recommend smooth peanut butter, but crunchy can work if you like some extra crunch inside.
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How long do these no-bake cookies last?
They’re best eaten within 2 days when stored in an airtight container at room temperature. After that, the texture and flavor start to fade. If you want to keep them longer, freezing is a good option with a quick thaw before serving.
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Can I replace cornflakes with another cereal?
Absolutely! Crispy rice cereal or even crunchy granola can work as substitutes, but be aware each will change the final texture and flavor slightly. Cornflakes are great for their light crunch and subtle taste that doesn’t overpower the peanut butter.
Final Thoughts
This No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe has become one of my go-to sweet treats because it’s quick, delicious, and amazingly versatile. Whether you’re new to no-bake recipes or a seasoned pro, I promise these cookies will delight your taste buds and simplify your snack time. I encourage you to give them a try—you might find, like I did, that these cookies become beloved staples in your kitchen and hearts too!
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: Stovetop
- Cuisine: American
Description
These no-bake peanut butter cornflake cookies with marshmallows are a quick and delicious treat combining the creamy richness of peanut butter, the crunch of cornflakes, and the gooey sweetness of melted marshmallows. Perfect for a sweet snack without the need for an oven, they are drizzled with peanut butter chips for an extra burst of flavor and are easy to make in under 30 minutes.
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 (optional)
For Drizzling
- 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 them smoothly without burning.
- Add Marshmallows: Add the 10 oz of mini marshmallows to the pot. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Remove the pot from heat once melted.
- Mix Cornflakes and Final Marshmallows: Stir in the 7 cups of cornflakes until they are fully coated with the peanut butter marshmallow mixture. Add the remaining 1 oz of mini marshmallows and the optional ⅓ cup peanut butter chips, gently folding them into the mixture without overmixing to maintain texture.
- Shape Cookies: Spray a large cookie scoop with nonstick cooking spray. Scoop out 10 equal portions of the mixture onto a parchment-lined baking sheet. Grease your fingers with a bit of butter or oil, then gently spread each cookie ball to about 1 inch thickness, ensuring not to compact them too densely to keep them light and crunchy.
- Prepare Peanut Butter Drizzle: In a microwave-safe bowl, melt 2 tablespoons of peanut butter chips together with ½ teaspoon vegetable or canola oil in 30-second increments, stirring between each interval until smooth. Transfer the melted drizzle into a ziplock bag and cut a small opening in one corner.
- Drizzle and Set: Drizzle the melted peanut butter chip mixture over each cookie by squeezing the bag gently. Let the cookies set at room temperature for 20-30 minutes until firm enough to serve.
Notes
- Gooey Texture Issues: Avoid overcooking the peanut butter and marshmallow mixture to prevent caramelization, which can cause the cookies to harden instead of being gooey. Melt the ingredients on low heat and stir constantly.
- Temperature Sensitivity: If the cookies are too firm because of a cold environment, warm them in the microwave for 5 seconds to restore their gooey texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
