Caramel Cornflake No-Bake Cookies are a quick and easy treat that are crunchy, gooey, and have a hint of cinnamon making them a perfect treat!
Who knew cornflakes could turn into something so delicious! I might be addicted to these caramel cornflake no bake cookies and I think you might feel the same once you try them! They only take about 10 minutes on the stove and then you just have to restrain yourself while they cool. (That’s the only hard part!)
How to make cornflake no-bake cookies?
Unlike most “cookies” these are made on the stove top. You’ll add in your butter, brown sugar, cream and corn syrup and bring that to a boil for about 5 minutes. You’ll know when it’s ready once the mixture starts to thicken slightly. I can usually tell when I slide my spatula across the bottom of the pot and I’m able to see the bottom for a second. (If you use a candy thermometer, it should be around 230 degrees.)
Can make these without corn syrup?
Technically yes, but I wouldn’t recommend it. I made these once using honey to see if recipe would work. While the texture turned out fine, the honey taste was so strong that I really didn’t enjoy them. (And I do like honey…it was just very over-powering.)
Once your mixture comes up to temperature, you’ll take it off the heat, then stir in your vanilla, salt, and cinnamon.
After mixing in the vanilla and cinnamon, the cornflakes get added to the party. Just toss everything together to coat them. It will get sticky and pretty thick so I like to use a sturdy wooden spoon to mix in the cornflakes.
When you have everything combined, you can start to place spoonfuls of the cornflake mixture on your baking sheet. I use a cookie scoop for this to make it easier but you can also just do heaping tablespoons. Don’t worry if the clusters seem a little loose. They’ll stick together once they’ve cooled.
These caramel cornflake no-bake cookies do need to cool and firm up before you should eat them. That doesn’t mean you can’t pick one apart and eat it when it’s still warm and gooey. (I won’t judge!)
To store these, keep them in an airtight container and do not stack them right on top of each other. If you do need to stack them, just place a sheet of parchment paper in between each layer.
Caramel Cornflake No-Bakes
- Cookie sheet
- parchment paper or silicon mats
- 2/3 cups packed dark brown sugar
- 1/2 cup heavy cream
- 1/2 cup corn syrup (See notes below)
- 4 tablespoons butter (salted or unsalted Is fine)
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt (leave out If you used salted butter)
- 5 cups cornflakes (not frosted flakes)
- Line a cookie sheet with parchment paper or a silicon mat. These move along quickly at the end so it's best to have the pan ready.
- In a medium saucepan, add the brown sugar, cream, corn syrup, and butter.
- Bring this mixture to a boil over medium heat. Whisk it frequently. After about 5 minutes, you'll notice it will start to thicken slightly and as you stir, you'll be able to see the bottom of the pan if you scrape your spatula along it.(If you want to be precise, you can use a candy thermometer and cook until 230° but it's not necessary)
- After cooking, remove the pan from the heat and allow the bubbles to subside (about 30 seconds). Then stir in the vanilla extract, cinnamon, and salt.
- Immediately add in the cornflakes and stir with a spatula until they're fully coated.
- Use a spoon or a small cookie scoop (my favorite) to make clusters on your parchment paper. (I like to make them about the size of a golfball)
- Allow them to cool for about 30 minutes or until they can be handled without falling apart.
- Store in an airtight container for up to 5 days. If you need to stack these, it's best to put parchment paper in-between each layer so they don't stick together.