If you’re a fan of no-bake treats and crave the combination of crunchy cornflakes, gooey marshmallows, and creamy peanut butter, this recipe is for you! These No-Bake Cornflakes Marshmallow Cookies are inspired by the famous Crumbl cookies but with a fun, homemade twist that requires zero oven time. They offer a perfect balance of textures—crispy, chewy, and slightly gooey—with the delicious blend of peanut butter and sweet marshmallows shining through every bite. They’re ideal for a quick dessert, after-school snack, or even to satisfy a late-night craving.

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What’s fantastic about this recipe is its simplicity. With just a few basic ingredients and no need to turn on the oven, you can whip up a batch of these delicious cookies in no time. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof and will delight cookie lovers of all ages. Plus, with a touch of peanut butter drizzle on top, these treats become both a feast for the eyes and the taste buds.

Why You’ll Love These No-Bake Cornflakes Marshmallow Cookies

These cookies bring together three of the best dessert elements: the sweet fluffiness of marshmallows, the creamy richness of peanut butter, and the satisfying crunch of cornflakes. The combination is simply irresistible, making these cookies not only delicious but also incredibly fun to eat.

The no-bake aspect is also a huge win, especially during warmer months when you want to keep your kitchen cool. Plus, they can be made in under 30 minutes, which means they’re great for impromptu gatherings, potlucks, or when you just need a quick sweet fix. The flexibility of this recipe allows for easy modifications, like adding chocolate chips or even sprinkling some sea salt on top for a salty-sweet combination.

Key Ingredients That Make These Cookies a Hit

• Cornflakes: These crunchy flakes serve as the base of the cookie, giving them their signature texture. You can use regular cornflakes or even a gluten-free version if needed.
• Mini Marshmallows: The marshmallows melt down into a gooey coating for the cornflakes, binding everything together into a chewy and sticky cookie. A few extra marshmallows are mixed in at the end for added texture.
• Peanut Butter: Smooth peanut butter adds creaminess and richness, while also balancing out the sweetness from the marshmallows. It helps to hold the cookies together while imparting a delightful nutty flavor.
• Peanut Butter Chips: Optional but highly recommended, peanut butter chips add extra bursts of peanut flavor throughout the cookies. A little drizzle of melted peanut butter chips on top adds a beautiful finishing touch.

How These Cookies Come Together

The process for making these cookies couldn’t be simpler. You start by melting butter and peanut butter together, then mix in marshmallows until they’re completely melted. Next, you’ll fold in the cornflakes, coating them in the gooey marshmallow-peanut butter mixture. After adding a few extra mini marshmallows for a chewy bite, the cookies are portioned out and allowed to set.

Once set, the cookies are topped with a drizzle of melted peanut butter chips, which adds a bit of extra sweetness and makes them look bakery-worthy. The result? A delightful, crunchy, chewy, and sweet treat that’s hard to resist.

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Nutritional Information (Per Cookie, Based on 12 Cookies):

• Calories: 240 kcal
• Fat: 12g
• Carbohydrates: 28g
• Protein: 4g
• Sugar: 16g
• Sodium: 120mg

While these cookies are indulgent, they’re made with simple, real ingredients that keep them delicious and satisfying without being overly heavy. The combination of peanut butter and marshmallows gives them a lovely sweetness without feeling too rich, making it easy to reach for seconds.

Serving Suggestions and Variations

These no-bake cookies are perfect as they are, but they’re also incredibly versatile. Here are a few ways to switch them up or serve them differently:

• Add chocolate: For chocolate lovers, you can mix in chocolate chips or drizzle melted chocolate on top instead of peanut butter chips.
• Go for a salty-sweet twist: Sprinkle a little sea salt on top of the cookies before they set for a salty-sweet contrast that enhances the flavors.
• Swap the peanut butter: If you have a peanut allergy or just want to try something different, swap out the peanut butter for almond butter, cashew butter, or sunflower seed butter.
• Make them gluten-free: Use gluten-free cornflakes to make this recipe suitable for those avoiding gluten.

Fun Fact: Marshmallows – The Ancient Sweet Treat

Marshmallows have a long history that dates back to ancient Egypt, where they were made from the sap of the mallow plant and sweetened with honey. It wasn’t until the 19th century that the modern marshmallow, made with gelatin, sugar, and corn syrup, was developed. Today, marshmallows are a beloved ingredient in a wide variety of desserts, from s’mores to these no-bake cookies.

Storing and Freezing Your Cookies

• Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days. If you prefer them a little firmer, you can also store them in the refrigerator.
• Freezing: You can freeze these cookies for up to 1 month. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. Thaw them at room temperature when ready to eat.

Why These Cookies are Perfect for You

Whether you’re short on time, don’t want to turn on the oven, or are simply in the mood for a nostalgic, marshmallow-packed treat, these No-Bake Cornflakes Marshmallow Cookies hit all the right notes. They’re easy to make, fun to eat, and offer a delightful mix of crunch and gooeyness. Plus, they’re perfect for sharing with friends and family, though we wouldn’t blame you if you wanted to keep them all to yourself!

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No-Bake Cornflakes Marshmallow Cookies (Crumbl Copycat) Recipe

Ingredients:

• 4 tablespoons salted butter
• ¾ cup smooth peanut butter
• 10 oz mini marshmallows
• ⅓ cup peanut butter chips (optional)
• 7 cups cornflakes
• 1 oz mini marshmallows (to mix in at the end)
• 2 tablespoons peanut butter chips (for drizzling)
• ½ teaspoon vegetable or canola oil

Instructions:

1. In a large pot, melt the butter over medium heat. Once melted, add the peanut butter and stir until smooth.
2. Add the 10 oz of mini marshmallows to the pot and stir continuously until they are fully melted and incorporated into the peanut butter mixture.
3. Remove the pot from heat and gently fold in the cornflakes, ensuring they are evenly coated with the marshmallow-peanut butter mixture.
4. Mix in the additional 1 oz of mini marshmallows for added texture.
5. Line a baking sheet with parchment paper. Using a spoon or your hands, scoop out portions of the mixture and form them into cookies. Place them on the prepared baking sheet.
6. In a microwave-safe bowl, melt the 2 tablespoons of peanut butter chips with the vegetable oil in 20-second intervals, stirring between each until smooth.
7. Drizzle the melted peanut butter chips over the cookies.
8. Allow the cookies to cool and set for at least 30 minutes before serving. Enjoy!

Extra Tips:

• If you find the mixture is too sticky to handle, lightly grease your hands with a little cooking spray or oil to help shape the cookies.
• For an extra flavor boost, consider adding a teaspoon of vanilla extract when melting the marshmallows.
• To make the cookies even more festive, add colored sprinkles or drizzle with white chocolate.

These no-bake treats are a wonderful balance of creamy, crunchy, and sweet, with a peanut butter flavor that shines through in every bite. Perfect for parties, bake sales, or a simple afternoon snack, these No-Bake Cornflakes Marshmallow Cookies are sure to be a hit!