These cornflake cookies are easy to make year-round and crunchy, chewy, and gooey. You can't stop eating one due to its rich peanut butter flavour!
– ½ cup granulated sugar (100 grams)– ½ cup packed light brown sugar (100 grams)– 1 cup light corn syrup (315 grams)
Ingredient
– 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)
Direction
Prepare the baking sheets. One or two sheets are best so the cookies don't touch. Put parchment paper around the edges to keep the cookies from sticking.
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Put granulated sugar, brown sugar and corn syrup in a saucepan and heat until melted. You must stir the mixture often to prevent sugar burning.
Put in remaining ingredients: After taking the saucepan off the heat, add peanut butter, vanilla, and salt. Put Cornflakes in. Two batches of Cornflakes make peanut butter coating easier.
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Shape cookies: Quickly scoop batter onto baking sheets. A 2-tablespoon cookie scoop works best, but two will do. Let cookies firm for 30 minutes before serving or storing.