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Close-up of three peanut butter cornflake cookies stacked on a white plate, topped with festive red, green, and white sprinkles.
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Marshmallow Peanut Butter Cornflake Cookies

Quick, chewy and crunchy, these no-bake cookies are packed with peanut butter and marshmallows for an easy treat that will disappear fast!
Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate 30 minutes
Total Time 40 minutes
Servings 36 cookies
Calories 116kcal
Author Deb Clark

Ingredients

  • 10 ounce bag mini marshmallows
  • ½ cup unsalted butter
  • 1 cup creamy or crunchy peanut butter
  • 1 teaspoon vanilla extract
  • ½ cup roasted peanuts coarsely chopped
  • 5 cups cornflake cereal
  • ¼ cup holiday sprinkles (optional)

Instructions

  • Line a baking sheet with parchment or wax paper. Lightly spritz a spoon or cookie scoop with non-stick spray.
  • In a large pot over medium heat, melt the butter.
    Overhead shot of a saucepan with melting butter, surrounded by ingredients for peanut butter cornflake cookies including marshmallows, chopped peanuts, peanut butter, vanilla, and cornflakes.
  • Add the peanut butter and marshmallows. Stir constantly until silky smooth.
    A large spoonful of creamy peanut butter is being added to a pot filled with mini marshmallows. Surrounding bowls hold chopped peanuts, cornflakes, and vanilla extract.
  • Pull the pot off the heat and stir in vanilla. It will bubble and hiss a bit.
  • Fold in the chopped peanuts, then gently fold in cornflakes until everything is coated.
    Melted peanut butter and marshmallow mixture stirred together with cornflakes in a saucepan, ready to be shaped into cookies. Empty bowls and extra ingredients sit nearby.
  • Quickly drop heaping tablespoonfuls onto the prepped pan.
    Peanut butter cornflake cookies being portioned onto a parchment-lined baking sheet using a cookie scoop. Each cookie is topped with festive red, green, and white sprinkles.
  • Immediately top with holiday sprinkles (if using).
  • Refrigerate until the cookies are set - 30 to 40 minutes.

Notes

The two-spoon shuffle works great when scooping and portioning the cookies: one scoops, one nudges. Or use a cookie scoop

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 75mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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