Cornflake Cookies
Crunchy, chewy, and gooey, these cornflake cookies are an easy no-bake treat you can make any time of year. Their rich peanut butter flavor means you can't stop after eating just one!
Ingredients
- 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)
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Add the granulated sugar, brown sugar, and corn syrup to a large saucepan and whisk until well combined.
- Place the saucepan over medium heat. Bring the mixture to a boil, stirring often.
- Once the mixture starts boiling, immediately remove it from the heat and quickly stir in the peanut butter, vanilla extract, and salt.
- Add half of the corn flakes and mix until well combined, then mix in the remaining half of the corn flakes until they are evenly coated in the peanut butter mixture.
- Using a 2-tablespoon cookie scoop or two spoons, drop mounds of the mixture onto the prepared baking sheets. Make sure to work quickly here because the mixture will start to set.
- Allow to set at room temperature for 20 to 30 minutes.
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for up to 3 months. Thaw on the counter for several hours to bring them to room temperature.