The moment I took my first bite of these No-Bake Marshmallow Peanut Butter Cornflake Cookies, I was swept away by the delightful crunch mingled with the creaminess of peanut butter. It’s an irresistible combination that brings back memories of childhood afternoons, where the biggest dilemma was whether to share my homemade treats with friends or keep them all to myself.
In just 15 minutes, you can whip up a batch of these sweet, gooey delights that require no baking—perfect for those lazy days when you crave something indulgent but don’t want to fire up the oven. With the simplicity of just a few ingredients, these cookies are not only a quick fix for your sweet tooth but also a fun way to involve the kids in the kitchen. Trust me, whether you’re looking to jazz up snack time or impress guests at your next gathering, these crowd-pleasers will surely do the trick! Let’s dive into the recipe and bring a touch of nostalgia to your table.
Why You'll Love This No-Bake Marshmallow Peanut Butter Cornflake Cookies
- You’ll love how quickly you can make these cookies, with just 15 minutes of your time needed.
- Their combination of marshmallows and peanut butter creates a flavor explosion that is simply irresistible.
- The versatility of this recipe means you can easily customize it by adding your favorite mix-ins like chocolate chips or nuts.
- Lastly, their delightful appearance will make them a standout treat at any gathering, ensuring they are a hit with family and friends.
No-Bake Marshmallow Peanut Butter Cornflake Cookies Ingredients
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For the Cookie Base
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Cornflakes – 2 cups of crunchy cornflakes provide the perfect texture and stability for the cookies.
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Mini Marshmallows – 1 cup adds delightful sweetness and gooeyness, enhancing the no-bake experience.
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For the Binding Mixture
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Peanut Butter – 1/2 cup offers rich creaminess and a nutty flavor that pairs beautifully with the cookies.
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Honey – 1/4 cup acts as a natural sweetener and binder, keeping your cookies perfectly together.
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Vanilla Extract – 1/2 teaspoon adds a warm, aromatic touch to elevate your no-bake marshmallow peanut butter cornflake cookies!
How to Make No-Bake Marshmallow Peanut Butter Cornflake Cookies
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Mix Together
In a large bowl, gently combine the cornflakes and mini marshmallows, ensuring they’re evenly mixed for a great texture. This is the base of your delicious cookies! -
Combine Ingredients
In a saucepan, add the peanut butter, honey, and vanilla extract. Heat over medium-low, stirring until melted and smooth—just a few minutes will do. -
Pour Mixture
Once melted, pour the warm peanut butter mixture over the cornflakes and marshmallows. The warmth will help bind everything cohesively, making them easier to form. -
Stir Thoroughly
Stir the mixture with a spatula or wooden spoon until all the cornflakes and marshmallows are well coated. You’ll want to see a nice layer of the mixture on each piece! -
Form Cookies
Drop spoonfuls of the mixture onto wax paper or a baking sheet. Shape them into your desired cookie size—they’ll firm up as they cool! -
Cool Down
Allow the cookies to cool completely at room temperature. Waiting is hard, but this step is essential for achieving the perfect chewy texture!
Optional: Drizzle melted chocolate over the cooled cookies for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze No-Bake Marshmallow Peanut Butter Cornflake Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 3 days for maximum freshness.
Fridge: For extended freshness, store the cookies in the fridge in a sealed container, where they can stay good for about a week.
Freezer: To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: When you’re ready to enjoy frozen cookies, let them thaw at room temperature for about 15-20 minutes.
What to Serve with No-Bake Marshmallow Peanut Butter Cornflake Cookies?
Looking to create a delightful spread that pairs beautifully with your scrumptious cookies?
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Chilled Milk: Nothing beats a classic! Serve your cookies with a tall glass of chilled milk, which enhances the sweet flavors and adds a creamy contrast.
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Fruit Salad: A fresh fruit salad brings bursts of color and natural sweetness, perfectly balancing the richness of the cookies. Just imagine the juicy strawberries and crunchy apples beside your treats.
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Chocolate Dipping Sauce: For an indulgent spin, whip up a quick chocolate dipping sauce. The combination of creamy cookie goodness and rich chocolate is nothing short of heavenly.
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Vanilla Ice Cream: Serve your cookies alongside a scoop of vanilla ice cream for an irresistible dessert duo that warms the heart. The cold creaminess melts into every crunchy bite—and trust me, it’s a dream!
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Hot Chocolate: A cozy mug of hot chocolate is wonderful during chilly evenings. The sweet, chocolatey warmth complements the peanut butter and marshmallow perfectly.
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Homemade Whipped Cream: Add a dollop of freshly whipped cream on the side, enhancing each bite with airy sweetness and a touch of elegance.
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Lemonade: Bright, refreshing lemonade offers a zesty contrast to the sweetness of the cookies, making it an unexpected yet delightful pairing.
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Mini Fruit Tarts: Create mini fruit tarts as a light and vibrant complement. Their crispy crust and creamy filling will add a lovely touch to your dessert table.
Delight is guaranteed with these pairings, making your dessert spread truly memorable!
No-Bake Marshmallow Peanut Butter Cornflake Cookies Variations
Feel free to get creative and make these cookies uniquely yours with these delicious twists!
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Nut-Free: Swap peanut butter for sunbutter or a seed butter to eliminate allergens while still achieving a creamy texture.
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Chocolate Lovers: Add 1/2 cup of mini chocolate chips to the mixture for that rich, decadent flavor that pairs perfectly with peanut butter.
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Crunchy Twist: Incorporate 1/2 cup of chopped nuts like almonds or cashews to add a delightful crunch that contrasts beautifully with the soft marshmallows.
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Dairy-Free: Use almond or coconut milk-based marshmallows and swap honey for agave nectar for a completely dairy-free treat that everyone can enjoy.
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Extra Flavor: Mix in a teaspoon of cinnamon or a pinch of sea salt to elevate the flavors and create a more complex taste experience.
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Fruit Infusion: Add 1/2 cup of dried fruits, such as cranberries or raisins, to infuse a sweet-tart element that brightens each bite.
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Spicy Kick: For a surprising heat, toss in a sprinkle of cayenne pepper or chili powder to the peanut butter mixture—it’s a bold twist that adventurous eaters will love.
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Festive Touch: Utilize colored marshmallows for seasonal cookies—think red and green for the holidays or pastel shades for Easter—making them as fun to look at as they are to eat!
Make Ahead Options
These No-Bake Marshmallow Peanut Butter Cornflake Cookies are perfect for meal prep, saving you time on busy days! You can mix the cornflakes and mini marshmallows together up to 24 hours in advance, storing them in an airtight container to maintain their crunchiness. To keep the flavorful binding mixture fresh, prepare it separately (peanut butter, honey, and vanilla) and refrigerate it for up to 3 days. When you’re ready to finish your cookies, simply reheat the binding mixture until smooth, pour it over the prepped cornflake mixture, and proceed to form and cool your cookies. This way, you can enjoy delicious homemade treats with minimal effort—just as delightful as if made fresh!
Chef's Helpful Tips
- When making no-bake marshmallow peanut butter cornflake cookies, ensure that you mix the cornflakes and mini marshmallows gently to prevent crushing them.
- Using fresh cornflakes is crucial, as stale ones can lead to a soggy texture in your cookies.
- Melt the peanut butter, honey, and vanilla mixture over medium-low heat, stirring continuously to avoid burning and ensure a smooth consistency.
- Allow the cookies to cool completely at room temperature before attempting to move them, as this helps them set and maintain their shape.
No-Bake Marshmallow Peanut Butter Cornflake Cookies Recipe FAQs
What kind of cornflakes should I use?
Absolutely, I recommend using fresh cornflakes for the best texture! Stale cornflakes can lead to a soggy consistency in your no-bake marshmallow peanut butter cornflake cookies. Look for a brand that’s crunchy and free of dark spots or any signs of aging.
How should I store these cookies?
For room temperature storage, keep your cookies in an airtight container for up to 3 days. If you’d like to extend their freshness, store them in the fridge where they can last about a week in a sealed container.
Can I freeze these cookies? How?
Of course! To freeze your cookies, first, place them in a single layer on a baking sheet until they are firm. Once set, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 15-20 minutes.
What if my mixture is too sticky?
If your mixture feels excessively sticky, it could be due to too much peanut butter or honey. Try chilling the mixture in the fridge for about 15 minutes, which can make it easier to handle. You can also add a little more cornflakes to help balance the wet ingredients.
Are these cookies suitable for my dog?
No, I don’t recommend these cookies for pets. The peanut butter used should be xylitol-free, as xylitol is toxic to dogs. Always be cautious with human treats around pets. If you’re looking for dog-friendly snacks, consider researching specific dog treat recipes tailored for them!
Equipment
- large bowl
- saucepan
- spatula
- Baking Sheet
Ingredients
For the Cookie Base
- 2 cups cornflakes provides texture and stability
- 1 cup mini marshmallows adds sweetness and gooeyness
For the Binding Mixture
- 1/2 cup peanut butter offers creaminess and flavor
- 1/4 cup honey natural sweetener and binder
- 1/2 teaspoon vanilla extract adds aromatic touch
Instructions
How to Make
- In a large bowl, gently combine the cornflakes and mini marshmallows until evenly mixed.
- In a saucepan, add the peanut butter, honey, and vanilla extract. Heat over medium-low, stirring until melted and smooth.
- Pour the warm peanut butter mixture over the cornflakes and marshmallows, ensuring everything is cohesively bound.
- Stir with a spatula until all the cornflakes and marshmallows are well coated.
- Drop spoonfuls of the mixture onto wax paper or a baking sheet and shape them as desired.
- Allow the cookies to cool completely at room temperature.
