No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe

I absolutely love sharing this No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe because it’s one of those nostalgic treats that’s as simple as it is delicious. These cookies come together in under 30 minutes, with no oven required, making them the perfect sweet fix for those days when you want a quick, satisfying snack without the fuss. I remember making these as a kid with my family, and every time I bake them now, it feels like a warm little celebration of comfort and fun.

You’ll find that the combination of crunchy cornflakes, creamy peanut butter, and gooey marshmallows creates a texture and flavor explosion that’s hard to beat. What makes this recipe especially worth trying is how adaptable it is—you can easily tweak ingredients based on what you have on hand. Plus, it’s a crowd-pleaser that’s fantastic for kids’ parties, after-school snacks, or even an easy dessert at a get-together.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully, balancing sweetness, richness, and crunch in every bite. When shopping, try to get fresh cornflakes and smooth peanut butter for the best texture and flavor combination.

• Butter (salted): Adds richness and helps melt everything together smoothly.
• Peanut Butter (smooth): Smooth works best here for that classic creamy texture.
• Mini Marshmallows: These melt nicely and add the perfect gooey factor.
• Peanut Butter Chips (optional): I love adding these for an extra peanut butter punch.
• Cornflakes: Gives the cookies their iconic crunch—don’t substitute with other cereals or they won’t hold the same texture.
• Vegetable or Canola Oil: Helps melt the peanut butter chips into a smooth drizzle without seizing.

Variations

I love how flexible the No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe is—there’s so much room to make it your own! Whether you want to adjust sweetness levels or swap ingredients for dietary needs, it’s easy to customize.

• Swap Peanut Butter: Tried it with almond butter once, and it gave a subtle twist that my family enjoyed just as much.
• Add Chocolate Chips: Toss in some mini chocolate chips for an extra chocolatey surprise in every bite.
• Use Gluten-Free Cornflakes: Making it gluten-free is simple with gluten-free cornflakes—everyone can enjoy!
• Marshmallow Substitute: If marshmallows aren’t your thing, try using white chocolate chips instead for a creamy texture.

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

Step 1: Melt Butter, Peanut Butter & Marshmallows Slowly

Start by heating your butter and smooth peanut butter in a large pot over medium-low heat. This slow-melt method is key—you’ll want to melt them gently so nothing burns or caramelizes. Once melted, stir in the 10 ounces of mini marshmallows until everything is smooth and gooey. I usually keep the heat low and stir constantly so the marshmallows melt evenly without sticking to the pot. Remove the pot from heat once fully melted.

Step 2: Stir in Cornflakes and Remaining Marshmallows

Next, toss in the cornflakes and gently mix until every flake is coated with that luscious peanut butter and marshmallow mixture. Then fold in the last bit of mini marshmallows and peanut butter chips (if using) very gently—you want to keep some fluffiness, so don’t overmix or crush them. This step is where you’ll really see the texture come together, and it’s one of my favorite parts—such satisfying, sticky goodness!

Step 3: Scoop and Shape Your Cookies

Spray a large cookie scooper with nonstick spray (trust me, this saves you from sticky fingers!) and scoop out about 10 equal portions onto a parchment-lined baking sheet. Then, lightly grease your fingers and gently pat each into about 1-inch-thick rounds. I usually remind myself not to pack them too tightly—loose is better here to keep the cookies light and crunchy instead of dense clumps.

Step 4: Drizzle with Melted Peanut Butter Chips

For a final decadent touch, melt your peanut butter chips with a bit of vegetable or canola oil in 30-second microwave bursts, stirring in between until smooth. Then spoon the mixture into a ziplock bag, snip a tiny corner, and drizzle it elegantly over your cookies. This drizzle not only looks pretty but gives an extra pop of peanut butter flavor that’s hard to resist!

Step 5: Let Them Set Before Enjoying

Allow the cookies to set for 20-30 minutes at room temperature so they firm up just right. I’ve learned this patience is totally worth it—cookies hold their shape and still have that perfect chewy-crunchy mix once set. Then, you’re ready to dive in!

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

Garnishes

I usually keep it simple with just the peanut butter drizzle for garnish, but sometimes I sprinkle tiny sea salt flakes on top to balance the sweetness. It sounds unusual, but that little salty pop really elevates the whole cookie experience. You can also add a dusting of cocoa powder if you want a chocolatey hint without extra sugar.

Side Dishes

These cookies are perfect alongside a cold glass of milk or a warm cup of coffee or tea. At family gatherings, I like serving them with a bowl of fresh fruit or yogurt to add a fresh contrast to the richness of the cookies. They work wonderfully as a sweet finish to casual meals.

Creative Ways to Present

For birthdays or celebrations, I’ve arranged these no-bake cookies on a tiered dessert stand lined with pretty parchment paper and decorated with colorful sprinkles or edible flowers. Another fun idea is packaging them individually in small cellophane bags tied with ribbon to give as homemade gifts—everyone always asks for the recipe after!

Make Ahead and Storage

Storing Leftovers

Store your leftover No-Bake Peanut Butter Cornflake Cookies with Marshmallows in an airtight container at room temperature, and they’ll stay fresh for up to two days. I like to keep them on the countertop rather than the fridge so they don’t get too hard. When ready to snack later, just pop one in the microwave for 5 seconds to revive that gooey softness—it’s a little trick I swear by every time.

Freezing

Yes, I have frozen these cookies on occasion! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. When you want a treat, just thaw at room temperature for about 20 minutes and zap for 5 seconds in the microwave for fresh-from-the-kitchen texture. It’s a big help when I want to prep snacks ahead for busy weeks.

Reheating

Reheating is straightforward—just a quick 5-second blast in the microwave is enough to bring these cookies back to their gooey glory. Be careful not to overheat or they might get too soft, but if you keep it short, you’ll enjoy that perfect balance of chewy marshmallow and crunchy cornflakes every time.

FAQs

Final Thoughts

This No-Bake Peanut Butter Cornflake Cookies with Marshmallows Recipe is truly a gem in my kitchen rotation. It’s quick, rewarding, and always brings a smile to my face—and the faces of everyone lucky enough to try them. I hope you enjoy making and eating these as much as I do. Give it a go, and you might just find your new favorite easy treat that feels like a nostalgic hug with every bite!

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