From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Cornflake Cookies
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Instructions
1
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Line two baking sheets with parchment paper or silicone baking mats.
2
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In a large saucepan, combine the sugar, corn syrup and peanut butter over medium heat.
3
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Stir often until the peanut butter mixture comes to a boil. Continue boiling for 2 minutes, stirring frequently, then remove from heat and stir in the cornflakes.
4
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Use a cookie scoop to portion out the cornflake mixture in 2-3 tablespoons sized cookies onto the prepared baking mats.
5
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Let set for 1-2 hours before storing or serving.
My Calorie Intake
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Tips & Tricks (5)
- Cornflake Crush Technique 🥣Slightly crush the cornflakes before mixing to create varying textures and ensure more even distribution throughout the cookie dough.
- Peanut Butter Precision 🥜Use room temperature peanut butter for easier mixing and smoother incorporation into the cookie batter, preventing clumping.
- Golden Brown Perfection 🍪Line your baking sheet with parchment paper and space cookies evenly to achieve uniform golden edges and prevent burning.
- Syrup Binding Secret 💧Warm the corn syrup slightly before mixing to help it blend more seamlessly and create a more cohesive cookie mixture.
- Cooling Crisping Trick ❄️Allow cookies to cool completely on the baking sheet for 5-10 minutes to help them set and develop their signature crispy-chewy texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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