Peanut Butter Cornflake Cookies (Baked)

These Peanut Butter Cornflake Cookies are one of those magical treats you can whip up in no time with simple pantry staples. If you’ve got a jar of peanut butter, a box of cornflakes, and a few baking basics on hand, you’re all set to make these golden, crunchy, and chewy delights.

I love how easy and comforting this recipe feels — no fancy mixers or complicated steps, just honest ingredients coming together for the perfect cookie. Whether you’re baking them for a family tea time, an after-school snack, or a festive cookie swap, these cookies always disappear fast!

The mix of creamy peanut butter and crisp cornflakes gives every bite the best of both worlds — nutty, buttery, and delightfully crunchy. It’s a recipe that feels nostalgic, yet exciting every single time you bake it.

You can also check our Peanut Butter Cookies Recipe

What You’ll Need for This Recipe (Ingredients)

Peanut Butter: For the best Peanut Butter Cornflake Cookies, use creamy peanut butter — it mixes easily and gives the cookies a smooth, rich texture. Avoid the natural varieties that separate with oil on top; they can make the dough too runny. Brands like Skippy or Jif are perfect for this recipe because they hold structure while still being flavorful. If you love extra crunch, you can mix in a spoonful of crunchy peanut butter too!

Cornflakes: Cornflakes are what give these cookies their signature crunch! Go for plain cornflakes without added sugar or flavoring. Lightly crush them with your hands or the back of a spoon before rolling them into the cookie dough — you don’t want them powdered, just broken into small, bite-size flakes. This gives your cookies the perfect mix of crispy edges and chewy centers.

Liquid Milk: Adding a splash of liquid milk is optional, but I recommend it! It helps soften the dough slightly, making it easier to scoop and creating a more tender cookie after baking. Milk also adds a subtle creaminess that balances the peanut butter’s richness. If your dough feels a little dry, go ahead and add that extra spoonful — you’ll thank yourself later.

Other pantry staples like flour, baking powder, baking soda, sugar, an egg, and a hint of vanilla bring everything together beautifully. You probably already have all of them waiting for you!

How To Make Peanut Butter Cornflake Cookies

Step 1: Prepare your baking setup

Preheat your oven to 329°F (165°C). Line a large baking tray with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Step 2: Cream the butter and sugars

In a large mixing bowl, add softened butter, brown sugar, and white sugar. Using an electric mixer (or a sturdy whisk and some arm strength!). Beat the mixture for 2–3 minutes until it becomes light, fluffy, and creamy in texture.

This step helps incorporate air and gives your cookies a tender, melt-in-your-mouth bite.

Step 3: Add the wet ingredients

Crack in 1 egg and add 1 teaspoon of vanilla extract to the creamed mixture. Mix again until  the egg and vanilla are fully combined and the batter looks smooth and glossy.

Scrape down the sides of the bowl with a spatula to make sure nothing is left unmixed.

Step 4: Add peanut butter

Now, add the peanut butter and gently mix until everything comes together into a smooth, creamy blend.

Step 4: Combine the dry ingredients

In a separate medium bowl, whisk together flour, baking powder, baking soda and salt. 

Whisking them first helps evenly distribute the baking powder and baking soda, so your cookies bake evenly and rise just right.

Step 5: Mix wet and dry ingredients together

Gradually add the dry mixture to the wet mixture in two or three parts. Use a spatula or the mixer on low speed to gently fold everything together until you get a soft, thick dough.

Avoid overmixing — stop as soon as you no longer see streaks of flour.

Step 6: Add the milk for smoothness

Pour in liquid milk and mix gently.

This small amount of milk helps to soften the dough and gives the cookies a slightly chewy texture once baked.

Step 7: Chill the cookie dough

If you are not in a hurry, chill the dough at-least 2-3 hours.

Step 8: Shape the cookies

Scoop about 1 ½ or 2 tablespoon (or 30g or as you like) of dough for each cookie (you can use a small ice cream scoop or spoon). Roll the dough between your palms into small balls.

Step 9: Fold in the crushed cornflakes

Use your hand to fold them in evenly. You want the cornflakes to stay slightly crunchy, so mix gently — don’t crush them too much. Then place them on the prepared baking tray, leaving about 2 inches (5 cm) of space between each cookie.

These cornflakes will add a delightful crispy texture to each bite.

Step 9: Bake, cool and serve

Place the tray in your preheated oven for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Success tips for make perfect cookies

1. Use room-temperature ingredients

Softened butter and peanut butter mix more evenly with the sugars, creating a smooth, creamy base. Cold butter won’t blend properly and can cause uneven texture in the cookies.

2. Don’t skip creaming the butter and sugars

Beating them until light and fluffy is key! This step incorporates air, helping your cookies become soft and slightly chewy rather than dense.

3. Measure ingredients accurately

Baking is science — even small measurement errors can affect the texture. Use a kitchen scale for best results, especially for flour and peanut butter.

4. Don’t overmix after adding flour

Once you add the dry ingredients, mix only until everything is combined. Overmixing can make the cookies tough instead of tender.

5. Watch your baking time

Every oven is slightly different. Start checking your cookies at the 10-minute mark. They should be lightly golden around the edges but still soft in the center — they’ll continue to cook a bit after coming out of the oven.

6. Cool properly before storing

Allow the cookies to rest on the tray for a few minutes, then transfer them to a wire rack. Storing warm cookies can make them soggy. Once completely cool, keep them in an airtight container to maintain freshness.

9. For extra crunch or flavor

You can roll the dough balls in crushed cornflakes before baking, or sprinkle a pinch of sea salt on top for a lovely balance of sweet and salty flavor.

Why You Should Chill the Cookie Dough

Chilling your cookie dough before baking isn’t just an optional step — it’s a secret weapon for better cookies! When you let the dough rest in the refrigerator for 2–3 hours, a few wonderful things happen:

1. Better Texture: The butter and peanut butter firm up, so your cookies spread less while baking. This gives you those lovely thick, chewy centers with crisp edges — the perfect bite!
   
2. Enhanced Flavor: As the dough chills, the ingredients have time to meld together. The sugars dissolve a bit, and the peanut butter flavor deepens, giving your Peanut Butter Cornflake Cookies a richer, more developed taste.
   
3. Easier to Handle: Cold dough is less sticky, so it’s much easier to shape, scoop, and roll. You’ll get neater, more even cookies that bake consistently.
   
4. Improved Crunch: Because the dough spreads more slowly in the oven, the cornflakes stay crisp and don’t lose their crunch — a big plus for cornflake cookies!

Storing Process

1. At room temperature: Store baked cookies in an airtight container for up to 3-5 days.
2. Refrigerate or freeze the dough: Shape the cookie dough into balls and freeze on a tray. Once frozen, transfer them to a zip-lock bag and store for up to 3 months. You can bake them straight from frozen — just add an extra 2 minutes to the bake time.
3. Freezing baked cookies: Once cooled, freeze in a sealed container for up to 2 months. Let the cookies thaw at room temperature, or warm them in the microwave for 15–25 seconds on medium power before serving.

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