Name: Cornflake Cookies
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 36 servings
Cuisine: American
Ingredients: 1 cup Sugar; 1 cup Corn syrup; 1 cup Peanut butter; 2 teaspoons Vanilla extract; 6 cups Cornflakes

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Cornflake Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Line two baking sheets with parchment paper or silicone baking mats.

In a large saucepan, combine the sugar, corn syrup and peanut butter over medium heat.

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.

Use a cookie scoop to portion out the cornflake mixture in 2-3 tablespoons sized cookies onto the prepared baking mats.

Let set for 1-2 hours before storing or serving.

Nutrition

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Tips & Tricks (5)

Toast Your Cornflakes First 🌾
Lightly toast the cornflakes in a dry skillet for 2-3 minutes before folding them in to deepen their nutty flavor and create extra crispness that won't soften as quickly.
Warm Your Peanut Butter 🥜
Gently warm the peanut butter before mixing to make it more pliable and easier to incorporate evenly, resulting in better texture distribution throughout the dough.
Use Corn Syrup Strategically 🍯
Corn syrup creates that signature chewy center while cornflakes stay crisp—don't substitute with honey or maple syrup, as they'll alter the texture and prevent that perfect contrast.
Chill Before Baking ❄️
Refrigerate your dough for at least 15 minutes before scooping to prevent excessive spreading and achieve thicker, chewier cookies with defined edges and a tender center.
Pull Them Early for Perfect Texture 🍪
Remove cookies from the oven when the edges are golden but the centers still look slightly underbaked—they'll continue cooking on the hot pan and develop that ideal crispy-chewy combination as they cool.