No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe

I’m so excited to share this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe with you! It’s one of those easy, comforting treats that feel nostalgic but with a fun twist. What I love most is how the peanut butter and marshmallows create the perfect gooey, chewy texture, while the cornflakes add just the right crunch—you get this incredible combo of soft and crispy in one bite.

This recipe is a game-changer especially when you’re craving something sweet but don’t want to heat up the oven or spend hours baking. It’s perfect for those busy days, for an after-school snack, or when you want to impress guests without breaking a sweat. Trust me, once you make these, they’ll easily become your go-to cookie recipe!

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create the ideal blend of gooey and crunchy textures. I always recommend using fresh cornflakes and creamy peanut butter for the best results—trust me, it really does make a difference.

• Butter (salted): Helps create that rich, smooth base and adds a slight saltiness that balances sweetness.
• Peanut Butter (smooth): Choosing creamy peanut butter ensures the mixture melts consistently and binds well.
• Mini Marshmallows: These melt so nicely to give the cookies their signature gooey texture.
• Peanut Butter Chips (optional): I like adding these for an extra nutty pop and decorative drizzle.
• Cornflakes: Use crunchy, not soggy, cornflakes—they add the all-important crisp texture.
• Vegetable or Canola Oil: Mixed with peanut butter chips for a smooth drizzle that doesn’t harden too fast.

Variations

I love experimenting with this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe to keep things interesting. You can easily tailor it to your tastes or dietary needs with a couple of quick swaps or additions.

• Chocolate Lovers’ Twist: Swap regular peanut butter chips for chocolate or butterscotch chips, and your family will go crazy for this chocolaty variation.
• Nut-Free Version: Use sunflower seed butter instead of peanut butter to make this safe for friends with nut allergies.
• Add Some Crunch: Mix in chopped nuts like almonds or walnuts for an extra texture boost—I always sprinkle a handful in for added flavor.
• Seasonal Fun: Add festive colored sprinkles on top during holidays to make these cookies feel extra special and gift-worthy.

How to Make No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe

Step 1: Melt Butter, Peanut Butter, and Marshmallows

Start by melting the butter and smooth peanut butter together over medium-low heat in a large pot. Stir gently until the mixture is silky. Then add 10 ounces of mini marshmallows and keep stirring until everything is fully melted and smooth—this is the secret to those perfectly gooey cookies. Be patient and melt slowly to avoid burning or caramelizing, which can make your cookies too hard once cooled.

Step 2: Mix in Cornflakes and Remaining Marshmallows

Take the pot off the heat and fold in the cornflakes, making sure each flake is evenly coated with the peanut butter and marshmallow mixture. Then gently add in the last 1 ounce of mini marshmallows and the optional peanut butter chips, folding carefully so you don’t crush the cornflakes. This part is fun because you can see the texture coming together—it’s important not to overmix or you’ll lose that lovely crunch.

Step 3: Scoop and Shape Your Cookies

Spray a large cookie scoop with nonstick cooking spray to prevent sticking, then scoop out ten even-sized balls onto a parchment-lined baking sheet. Here’s a little trick I learned: grease your fingers and gently press each cookie to about one inch thick instead of packing them tightly. This keeps the cookies light and airy instead of dense and heavy, plus they set better.

Step 4: Drizzle Peanut Butter Chips Topping

Melt the peanut butter chips along with the vegetable or canola oil in the microwave, heating in 30-second increments and stirring in between until smooth. Snip a small corner off a ziplock bag filled with the melted mixture and drizzle the peanut butter over each cookie to add that extra flair and flavor punch. This drizzle totally makes the cookies feel like a special treat!

Step 5: Let Them Set

Let the cookies sit for 20 to 30 minutes at room temperature so they firm up nicely. Trust me, it’s hard to wait but this step helps the cookies hold their shape and makes them easier to handle. Once set, you’re ready to dig in or pack them up to enjoy later.

How to Serve No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe

Garnishes

I usually keep it simple with just the peanut butter drizzle, but sometimes I sprinkle a pinch of flaky sea salt on top to elevate the flavor contrast. If you want to jazz it up for a party, a light dusting of powdered sugar or even some mini chocolate chips on top works wonders.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream to turn it into a little dessert feast. I’ve also served them alongside fresh fruit for a balanced snack spread that everyone enjoyed.

Creative Ways to Present

For birthdays or special occasions, I like stacking these cookies into a pretty tower on a decorated platter, drizzling extra peanut butter sauce around the base, and adding some colorful sprinkles or edible flowers. They make such a fun centerpiece and everyone asks for the recipe!

Make Ahead and Storage

Storing Leftovers

Once cooled and set, I store these cookies in an airtight container at room temperature. They keep beautifully for up to 2 days without losing their texture. If you find they’ve stiffened too much by then, a quick 5-second zap in the microwave softens them right up!

Freezing

In a pinch, these cookies freeze well. I individually wrap them in plastic wrap and pop them in a freezer-safe container. When you’re ready, let them thaw at room temperature for about 30 minutes and they’re almost as good as fresh—gooey and delicious.

Reheating

To reheat, I simply microwave a cookie or two on a plate for 5 seconds. That quick heat-up revives the softness and melty texture without turning them into a sticky mess.

FAQs

Final Thoughts

This No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe has been such a joyful discovery for me. It’s comforting, quick, and delivers that nostalgic childhood vibe with a grown-up peanut butter twist. I encourage you to try it out — it’s one of those recipes that feels like a warm hug on a plate, and I promise you’ll be making it again and again. Happy cooking and even happier snacking!

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