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No-Bake Cornflake Cookies

This no-bake cornflake cookies are quick, nostalgic treats made by melting butter and marshmallows together, then mixing in crunchy cornflakes until coated. Once set, they develop a glossy, crackled exterior with a chewy marshmallow center and crispy edges, perfect for a simple, satisfying dessert without any oven time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter unsalted preferred
  • 10 oz marshmallows about 40 large marshmallows
  • 4 cups cornflakes preferably fresh and crispy

Equipment

  • Large mixing bowl
  • Saucepan
  • Spatula
  • Parchment-lined tray

Method
 

  1. Place a large saucepan over low heat and add the butter. Stir gently until the butter melts completely, filling your kitchen with a warm, buttery aroma.
  2. Add the marshmallows to the melted butter and stir continuously. Watch as they soften and melt into a sticky, gooey mixture, releasing a sweet, toasted marshmallow scent.
  3. Once the marshmallows are fully melted and smooth, remove the saucepan from heat. The mixture should be glossy and slightly thickened, ready to coat the cereal.
  4. Add the cornflakes into the saucepan and gently fold them into the marshmallow mixture with a spatula. Be careful not to crush the flakes; fold until they are evenly coated and sticky.
  5. Using a spoon or small ice cream scoop, drop spoonfuls of the mixture onto a parchment-lined tray. Gently press down on each cookie to shape and flatten slightly, ensuring they hold together well.
  6. Let the cookies sit at room temperature for about 30 minutes to set and firm up. They will develop a shiny, crackled surface, with a chewy center and crispy edges.
  7. Once firm, carefully peel the cookies off the parchment paper. Enjoy immediately or store in an airtight container for up to 3 days for a delicious, nostalgic treat.

Notes

For added flavor, mix in toasted nuts or dried fruit before shaping. Using fresh marshmallows ensures maximum gooeyness. Let cookies set at room temperature for best texture, or refrigerate briefly for a firmer bite.