With 3-Ingredient No Bake Cookies, you can make an easy treat that's loaded with peanut butter and marshmallow. No oven required & ready in just minutes!
Each year, I like to get my kids involved in our Christmas cookies. They've helped me make most of the cookies you've seen on the blog over the years. One year, I let my 8-year-old daughter Emmie think up her own recipe.
From there, these 3 Ingredient No Bake Cookies were born! I love how these cookies turned out (in both taste and looks). They are really easy, fun to make with kids, and delicious (just like a fluffernutter sandwich you know and love from childhood).
Why You'll Love This Recipe
- Three words: no oven needed.
- These are so incredibly easy to make. It's as simple as melting mini marshmallows and peanut butter together and adding cereal. You'll have a tasty, unique dessert ready in under 30 minutes.
- This is a favorite for holiday baking for us. Kids love being able to scoop and form the cookies! They're super simple and a great way to get your children involved in the kitchen. If you want to get your kids involved in the kitchen this holiday season, these no-bake cookies are the perfect way to do it.
Like peanut butter cookies? I've also got a recipe for easy, chewy peanut butter cookies, and you'll love these Puppy Chow Cookies!
Ingredients & Variations
- 10oz mini marshmallows - I prefer to use mini marshmallows because they melt faster. However, this is totally a "use whatever you have on hand" situation. If you have jumbo marshmallows, use them. If you have marshmallow fluff, use it!
- ½ cup creamy peanut butter - If you want a little texture in your cookie, feel free to use crunchy peanut butter.
- 5 cups corn flakes cereal - You could also use an equal amount of quick oats oatmeal or Rice Krispies in this recipe.
Optional Cookie Additions
The following add-ins would be perfect for this recipe:
- ½ cup peanut butter chips (just make sure to add once the cookie mixture has cooled some.)
- ½ cup choclate chips
- ⅓ cup peanuts
- Vanilla extract (gives the flavor a little bit of an "oomph" - add about a teaspoon while melting the ingredients)
How to Make No-Bake 3 Ingredient Cookies
- In a large saucepan over medium heat, combine ½ cup peanut butter and 10oz mini marshmallows. Stir continuously until the mixture is fully melted and smooth.
- Once melted, immediately remove the saucepan from the heat. Working quickly, add 5 cups of cornflakes and stir until they're completely coated in the peanut butter-marshmallow mixture.
- Using a ¼-cup measuring cup or cookie scoop, portion out the mixture onto a baking sheet lined with parchment paper or a silicone baking mat. Gently shape each scoop into a cookie-like mound, pressing lightly if needed to help them hold their shape.
- Let the cookies sit at room temperature for 5-10 minutes, or until they've set and cooled enough to hold together. Once set, they're ready to enjoy!
Helpful Tips & Tricks
- Work quickly - the cookie mixture hardens very quickly. If needed, you can put the corn flake mixture back over low heat to loosen it up a little.
- If you'd like to use the microwave to melt your peanut butter & marshmallow combo, go for it! Microwave in 30-second increments until stirrable and smooth, quickly adding the corn flakes once melted.
- As the recipe is written, it's gluten-free and vegetarian.
- If you need the cookies to set really quickly, pop your baking pan in the fridge during the setting time.
- Storage: These cookies can be stored at room temperature - just make sure to place in an airtight container for storage. They should be enjoyed within 3-5 days (they start getting soggy and stale past that).
Let's hear what you think! You can rate and comment ⭐️ on the recipe below. You can also share what you think on social media (@lambertslately).
3-Ingredient No Bake Cookies
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Equipment
Ingredients
- 10 oz mini marshmallows
- ½ cup creamy peanut butter
- 5 cups corn flakes cereal
Instructions
- In a large saucepan, melt together peanut butter and marshmallows.
- Remove pan from heat. Quickly stir in cornflakes until coated and blended.
- Scoop out about ¼ cup of cornflake mixture at a time. Form the scoops into cookies on a silicone-lined (or parchment paper-lined) baking sheet.
- Allow cookies to set for 5-10 minutes.
Notes
- Work quickly-the cookie mixture hardens fast. If needed, reheat the cornflake mixture over low heat to loosen it.
- Want to use the microwave? No problem! Heat the peanut butter and marshmallows in 30-second intervals until smooth and stirrable, then quickly mix in the corn flakes.
- As written, the recipe is gluten-free and vegetarian
- To speed up setting, place the baking pan in the fridge.
- Store cookies at room temperature in an airtight container. Best enjoyed within 3-5 days.
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Optional additions:
- ½ cup peanut butter chips (add once the mixture has cooled slightly)
- ½ cup chocolate chips
- ⅓ cup peanuts
- 1 teaspoon vanilla extract (adds extra flavor-stir in while melting ingredients)
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
What can you use besides corn flakes?
Really any dry cereal! Rice Krispies, Chex, or Cheerios would also be great.