Are you searching for that perfect, nostalgic, and truly “from-scratch” holiday treat? The kind of soulful, “bake-sale” favorite that tastes just like the one grandma used to make—impossibly chewy, perfectly sweet, and with that magnificent, salty-sweet crunch of peanut butter and cornflakes? This incredible, “Grama’s” Classic No-Bake Peanut Butter Cornflake Cookie is that perfect, timeless tradition. We’re talking a 5-ingredient, 15-minute masterpiece that requires no oven, no flour, and no stress.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the complicated, finicky holiday baking. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably delicious no-bake cookie that will be the star of your Christmas cookie platters, festive gift-giving, and cozy afternoons.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “No-Bake” Holiday Cookie
What makes this “Grama’s” cookie so spectacularly delicious is its incredible simplicity and its perfect, chewy-and-crisp texture. This recipe is a masterpiece of classic, old-fashioned candy-making. The “magic” of this recipe is the “no-fail” stovetop caramel “glue.” A simple, one-pot mixture of sugar and light corn syrup is brought to a boil, and then—off the heat—rich butter and peanut butter are stirred in to create a luscious, hot, and savory-sweet sauce. This beautiful, hot caramel is then poured over a large bowl of crispy cornflakes, and the mixture is dropped onto wax paper to cool into the most perfect, chewy, crunchy, and addictive holiday treat imaginable.
| Metric | Time / Level |
| Total Time | 45 minutes (includes cooling) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | About 3-4 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie “Glue” (The “No-Fail” Secret!):
- Sugar & Light Corn Syrup: This is the number one, non-negotiable secret to the perfect, chewy texture! By boiling the sugar and corn syrup together, you are creating a hot sugar syrup that will act as a “candy mortar” when it cools. The corn syrup is the brilliant “Grandma’s secret” that acts as an “invert sugar,” which is the key that prevents the white sugar from crystallizing and guarantees a chewy, not brittle, cookie.
- Peanut Butter: The heart and soul of the cookie! A classic, creamy peanut butter provides the rich, savory, and salty flavor that perfectly balances the sweetness.
- The “Crunch” (The Star of the Show!):
- Cornflakes Cereal: A classic, holiday staple! The toasted, crunchy, and savory flavor of classic cornflakes is the perfect, crispy vehicle for the rich peanut butter caramel.
The Baker’s Masterclass: The Secrets to a Perfect No-Bake Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- The “Boil” is KEY!: The number one secret to a cookie that sets up perfectly (and isn’t a sticky, soupy mess) is the boil. You must bring the sugar and corn syrup to a full, rolling boil over a medium heat. This is the crucial, chemical step that melts the sugar and starts the “candy” process, ensuring it will set up into a perfect, chewy “glue” as it cools.
- Work FAST!: This is the second crucial secret. Once that hot caramel-peanut butter mixture is made, you have to work very quickly. The sauce will start to set and harden as it cools, which will make it difficult to stir and scoop. The “Grandma’s secret” is to have your cornflakes ready in a very large bowl before you even start making your sauce.
- The “Wax Paper” Method: This is the classic, non-negotiable secret for all no-bake cookies. This sticky, hot caramel will stick to a regular, unlined cookie sheet. Wax paper (or parchment paper) is the foolproof key to a clean, easy release that will save you a huge headache.
Step-by-Step to the Best “Grama’s” No-Bake Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the 5-Minute “Peanut Butter Caramel”
Step 1: First, line a large baking sheet with parchment paper or wax paper. Pour your 3 cups of cornflakes cereal into a very large mixing bowl.
Step 2 (The Most Important Step!): In a medium saucepan, combine your 1/2 cup of white sugar and 1/2 cup of light corn syrup. Bring the mixture to a boil over a medium heat, stirring.
Step 3: Once the mixture is at a boil, remove it from the heat. Immediately stir in your 2 tablespoons of butter and 1/2 cup of peanut butter until the mixture is thoroughly combined and smooth.
Part 2: The “Mix and Drop” (Work Quickly!)
Step 1 (The Fun Part!): Pour your hot peanut butter mixture all over the cornflakes in the large bowl. Use a large spatula to mix until all the cornflakes are well coated.
Step 2: Drop 1-tablespoon scoops of the mixture onto your prepared, wax-paper-lined baking sheet. You can flatten them slightly with your spoon if you desire.
Step 3 (The “Patient” Step!): Let the cookies cool at room temperature for about 30 minutes, until they are firm and set.
Peanut Butter Cornflake Cookies (A 15-Minute Classic!)
A quick and easy no-bake cookie made by coating cornflakes cereal in a sweet peanut butter and corn syrup mixture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes (includes 30 min cooling)
- Yield: 24-30 cookies
- Category: Dessert, Cookie
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup white sugar
- ½ cup light corn syrup
- 2 tablespoons butter
- ½ cup peanut butter
- 3 cups cornflakes cereal
Instructions
- Gather all ingredients.
- Bring sugar and corn syrup to a boil in a saucepan over medium heat.
- Stir in butter and peanut butter until thoroughly combined, then remove from the heat.
- Place cornflakes into a large bowl. Pour peanut butter mixture over top and mix until cornflakes are well coated.
- Drop 1-tablespoon scoops of the mixture onto a waxed-paper lined baking sheet. Flatten slightly if desired, then allow to cool for 30 minutes before serving.
Notes
- Use a waxed-paper lined baking sheet for easy removal.
- Allow cookies to cool for 30 minutes to set properly before serving.
What to Serve With Your No-Bake Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like shortbread, gingerbread, and “Grandma’s Snowball Cookies.”
- A Cozy Treat: They are the perfect, chewy, and satisfying bite to enjoy with a cup of hot coffee, a cup of tea, or a tall, cold glass of milk.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: This is a perfect make-ahead recipe! You can prepare the entire batch up to 1 week in advance.
- Storage: Store the finished cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 1 week.
Frequently Asked questions (FAQs)
Q1: Why are my cookies falling apart and not setting up?
The most common culprit is that you did not let your sugar and corn syrup mixture come to a full, rolling boil. This “boil” step is the non-negotiable key that melts the sugar and allows the mixture to set up like candy as it cools.
Q2: Can I use a different kind of cereal?
Yes! This is a fantastic “template” recipe. It would also be delicious with puffed rice cereal (like Rice Krispies®) or corn Chex™.
Q3: Can I use crunchy peanut butter?
Yes, absolutely! If you love an extra-nutty texture, crunchy peanut butter is a fantastic addition.
Q4: Can I add chocolate to these?
Of course! For a delicious, “chocolate-y” twist, you can stir in about 1/2 cup of semisweet or milk chocolate chips along with the cornflakes, or you can drizzle the cooled, set cookies with melted chocolate.
Q5: Can I make these dairy-free or vegan?
Yes, easily! To make this recipe vegan, simply substitute the butter with an equal amount of your favorite high-quality, stick-style vegan butter substitute or margarine.