No bake peanut butter honey cornflake cookies only take 4 ingredients and a few minutes to make. They are like scotcharoos, but in fun cookie form.
If you are looking for a quick and easy dessert, you are in the right place. These cornflake cookies are like a cross between scotcharoos and no bake cookies.
All you need is four super simple ingredients you may already have on hand, a saucepan and a spoon. That’s it, they will be ready to go in no time.
The results are sweet and chewy with a bit of cornflake crunch. They are everything you would want for them to be.
This recipe doesn’t use corn syrup like most, it uses something much more delicious. The flavors of peanut butter and honey are dominant and so good together.
Easy alterations to the recipe
If you really like sweet and salty treats, try sprinkling a few crystals of sea salt on top of the cookies while they are still sticky. It provides great balance to the sweet honey.
Or try using the crunchy chow mein noodles in place of some or all of the cornflakes. The cookies will look like haystacks and have more saltiness inside.
If the chocolate topping is one of your favorite parts of scotcharoos, try adding some to these as well. You can either drizzle it over the top of the cookies or dunk the bottoms and let them set up on a sheet of wax paper.
More great no bake cookie recipes
Festive and super quick and easy to make, no bake corn flake wreath cookies are a fun and nostalgic Christmas treat you can whip up at a moment’s notice. Not to mention they are tasty.
No bake peanut butter oatmeal cookies are a quick, easy family pleasing treat. They are similar to these cornflake cookies in a lot of way but they are oatmeal based.
Sink your teeth into a chocolate and peanut butter no bake cookie and you’ll instantly know why they’re a classic. They are another oatmeal loaded treat.
Or make fun no bake Christmas tree cookies. They use marshmallows and chow mein noodles to make a quick and easy festive treat.
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- 3/4 cup granulated sugar
- 1 cup honey
- 1 1/4 cups creamy peanut butter
- 6 cups cornflakes
- Cook together sugar, honey and peanut butter in a saucepan over medium-low heat. Stir frequently until it starts to boil.
- Allow to boil for 1 minute.
- Remove from heat and stir in cornflakes.
- Scoop by tablespoonsful onto a sheet of wax paper.
- Allow to cool and set completely before moving to an airtight container for storage.
- Store at room temperature for up to a week.
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Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 82mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.
Shared at The Weekend Potluck