If you’re searching for a sweet treat that feels like a warm hug in cookie form, look no further than this No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe. It’s a delightful blend of crunchy, chewy, and creamy textures, combining the nutty richness of peanut butter with the fun, airy sweetness from vegan marshmallows and crispy cornflakes. Perfect for anyone craving a quick, fuss-free dessert that doesn’t require an oven, this recipe brings together the best of comfort food with surprisingly simple ingredients.
Ingredients You’ll Need
Before diving into the magic of mixing and molding, let’s talk about the ingredients. Each one plays a key role in both flavor and texture, making these cookies irresistibly good while keeping the process straightforward and accessible.
- Salted butter: Adds dreamy, creamy richness and helps bind everything together perfectly.
- Smooth peanut butter: The star of the show, delivering that beloved nutty, luscious flavor and moist texture.
- Mini vegan marshmallows: Bring sweet, gooey pockets of joy and keep this recipe completely plant-friendly and fun.
- Cornflakes: Provide the signature crunchiness and lightness, balancing the chewiness beautifully.
- Optional peanut butter chips: For an added layer of chocolatey peanut butter goodness and a touch of melt-in-your-mouth decadence.
How to Make No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe
Step 1: Melt and Mix the Base
Start by gently melting together the salted butter and smooth peanut butter over medium-low heat in a large pot. Once this luscious mixture is smooth and inviting, stir in the mini vegan marshmallows until they melt fully, creating a gooey, sweet base that will hold those crispy bits together beautifully. Then, remove your pot from heat — the magic is happening!
Step 2: Fold In the Crunch
Now it’s time to bring the crunch! Gently fold in the cornflakes, making sure each flake gets coated in that rich, marshmallowy peanut butter mix. For extra bursts of sweetness and texture, fold in any remaining mini marshmallows and optional peanut butter chips carefully, so you get a bit of everything in every bite.
Step 3: Shape Your Cookies
Grease a cookie scooper or use a spoon, and portion out equal amounts onto a sheet of parchment paper. Press each gently so the cookies form a nicely packed shape but remain light and airy. This step is all about getting those satisfying, rustic rounds that make snacking so fun.
Step 4: Add a Drizzle of Decadence
For an extra pop of flavor, melt some peanut butter chips with a little vegetable oil in the microwave until smooth and runny. Drizzle this glossy topping over your cookies to add an irresistible finishing touch that’s as pretty as it is delicious.
Step 5: Chill and Set
Patience is key here—let your cookies rest at room temperature for 20 to 30 minutes. This gives them time to firm up nicely so they hold together when you grab one (or two!). And just like that, you have a tray full of perfect, no-fuss treats ready to enjoy.
How to Serve No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe
Garnishes
While these cookies are delightful on their own, a sprinkle of crushed peanuts or a pinch of sea salt on top before chilling can elevate them to a whole new level. These simple garnishes add texture and enhance the deep peanut flavor wonderfully.
Side Dishes
Pair these cookies with a tall glass of almond milk or your favorite vegan ice cream for a nostalgic, comforting combination. Their sweet, nutty charm complements creamy, cold drinks and desserts perfectly, making snack time extra special.
Creative Ways to Present
Serve these No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe treats on a colorful platter mixed with fresh berries or alongside mini vegan cupcakes for parties. You can even wrap them individually with parchment and twine for a thoughtful homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay crisp on the outside and chewy inside for up to five days, making them perfect for quick snacks throughout the week.
Freezing
If you want to stash cookies for longer, just freeze them in a sealed container separated by parchment paper layers. They freeze beautifully and can be thawed overnight in the fridge without losing any of their delicious texture or flavor.
Reheating
Since these cookies don’t need baking, reheating is simple—pop them in the microwave for about 10 to 15 seconds to soften any hardened peanut butter chips or marshmallow bits, bringing back that freshly-made feeling instantly.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter will add an extra layer of crunch and texture, which pairs nicely with the cornflakes. Just keep in mind the cookies may be a bit more textured but just as tasty.
Are these cookies gluten-free?
They can be! Just make sure to choose certified gluten-free cornflakes, as some brands may contain gluten. This recipe is naturally free from wheat and other gluten-containing ingredients.
Can I substitute the vegan marshmallows for regular marshmallows?
Yes, if you’re not strictly vegan, regular marshmallows work perfectly here and melt just the same. The vegan marshmallows simply make this recipe accessible to those avoiding animal products.
What’s the best way to melt peanut butter chips without burning?
Microwave the chips in short 15-second bursts, stirring in between until smooth. Adding a splash of vegetable oil helps keep the texture silky and prevents burning.
Can I add chocolate chips or nuts to this recipe?
Totally! Chocolate chips add sweetness, and nuts add crunch and flavor. Just fold them in with the cornflakes to customize your cookies exactly how you like.
Final Thoughts
This No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe is like a cozy kitchen secret you’ll want to share with everyone you know. It’s quick, fun, and totally satisfying. Whether you’re whipping up a last-minute snack or treating loved ones, these cookies bring smiles with every bite. Give them a try—you’re going to fall in love fast!
Print
No Bake Peanut Butter Cornflake Cookies with Vegan Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 20-30 minutes setting time
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Delightfully simple and delicious no-bake peanut butter cornflake cookies made with smooth peanut butter, vegan marshmallows, and crispy cornflakes. These vegan-friendly treats are perfect for a quick snack or dessert, combining creamy, crunchy, and sweet elements without any baking required.
Ingredients
Base Ingredients
- 4 tbsp salted butter
- 3/4 cup smooth peanut butter
- 10 oz mini vegan marshmallows
- 7 cups cornflakes
Optional Ingredients
- Peanut butter chips
- Vegetable oil (for melting peanut butter chips)
Instructions
- Melt Butter and Peanut Butter: In a large pot over medium-low heat, melt the butter and smooth peanut butter together, stirring gently to combine without burning.
- Add Vegan Marshmallows: Stir in the mini vegan marshmallows into the melted mixture until fully melted and smooth, then remove the pot from the heat.
- Incorporate Cornflakes: Gently fold the cornflakes into the melted mixture, coating them evenly. Add remaining mini vegan marshmallows and optional peanut butter chips, mixing carefully to avoid crushing the cornflakes.
- Form Cookies: Using a greased cookie scooper, drop equal portions of the mixture onto parchment paper. Press lightly to shape each portion into a cookie.
- Decorate: Melt additional peanut butter chips with a small amount of vegetable oil in the microwave until smooth. Drizzle this over the cookies to add an extra peanut butter flavor and decorative touch.
- Set Cookies: Allow the cookies to set at room temperature for 20-30 minutes or until firm before serving.
Notes
- For a nut-free alternative, use sunflower seed butter instead of peanut butter.
- Ensure the vegan marshmallows you use are truly vegan, as some brands contain gelatin.
- You can add a pinch of salt if using unsalted butter to enhance flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To speed up setting, place cookies in the fridge for 10-15 minutes.
