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 vanilla and 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)
- Toast Cornflakes First 🥣Lightly toast the cornflakes in a dry skillet for 2-3 minutes before mixing to intensify their flavor and reduce excess moisture, preventing soggy cookies.
- Warm Your Peanut Butter 🥜Gently warm the peanut butter and corn syrup together before mixing to create a smoother, more spreadable base that coats the cornflakes evenly.
- Chill Between Spoonfuls ❄️Refrigerate the mixture for 15-20 minutes before spooning onto parchment paper to prevent the cookies from spreading and help them hold their shape perfectly.
- Use Parchment Paper Strategically 📄Line your work surface with parchment paper and lightly oil it to prevent sticking without adding unwanted grease to the final cookies.
- Don't Overmix the Cereal 🥄Fold in the cornflakes gently with a spatula rather than stirring vigorously to maintain their crunch and prevent them from breaking into fine crumbs.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
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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