Total Time
Prep 20 mins
Cook 0 mins

Chewy, peanut-buttery, not too sweet, and very addictive! This is a childhood favorite (I was a child in the 70's), and I'm surprised not to find the recipe anywhere online. I would have thought it as common as the chocolate oatmeal no-bake cookies that are everywhere, with many variations. K-Lusters get rave reviews from everyone who tries them, and are great to make in the summer when you don't want to turn on the oven. (I grew up in a tropical climate, and this was often our reason for making them!) The recipe would also be good to take on a camping trip--you could stir up a batch in the afternoon and thrill everyone around the campfire that evening! My recipe is from a community cookbook published by missionary wives in the Philippines, but I've always assumed the name came from "Special K' or was on a Kellogg's corn flakes box. That's just a guess, however, since I haven't learned anything from my online research.


  1. Combine sugar and corn syrup in a large saucepan, then bring to a boil over medium heat, stirring constantly.
  2. Remove from heat and stir in peanut butter and vanilla.
  3. Add the corn flakes and stir until mixture is well combined.
  4. Drop rounded tablespoonfuls onto waxed paper or a buttered cookie sheet, pressing together a bit with your fingers if necessary. Let cookies cool at room temperature until firm.
  5. Alternatively, you may press the mixture into a buttered 8 or 9 inch square pan, and cut into squares when cool.