Cornflake cookies recipe

These cornflake cookies are easy to prepare year-round and crunchy, chewy, and gooey. You can't stop eating one because to its deep peanut butter flavor!

– ½ cup granulated sugar (100 grams) – ½ cup packed light brown sugar (100 grams) – 1 cup light corn syrup (315 grams) – 1 cup creamy no-stir peanut butter like Jif or Skippy (250 grams) – 1 teaspoon pure vanilla extract – ⅛ teaspoon salt – 6 cups corn flakes (170 grams)



Parchment two big baking sheets. Set aside. Whisk together granulated sugar, brown sugar, and corn syrup in a large pot.


Heat the pot on medium. Boil the mixture, stirring often. When the liquid boils, remove it from the heat and toss in the peanut butter, vanilla, and salt.


Mix half the corn flakes with the peanut butter until thoroughly blended, then add the other half and mix until uniformly coated.


Drop mounds of mixture onto prepared baking sheets using a 2-tablespoon cookie scoop or two spoons. You must work quickly since the mixture will set. Let sit at room temperature for 20–30 minutes.


Also See: 

Sopapilla cheesecake recipe