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.
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Tips & Tricks (5)
- Toast Your Cornflakes First 🥣Lightly toast the cornflakes in a dry skillet for 2-3 minutes before mixing to intensify their flavor and create extra crunch that won't soften as quickly.
- Use Natural Peanut Butter 🥜Choose natural peanut butter without added oils and sugar for better texture control and a more authentic, less cloying cookie that holds its shape better.
- Chill Before Scooping ❄️Refrigerate the mixture for 15-20 minutes before forming cookies so they're easier to handle and won't spread or lose their shape as they set.
- Perfect the Peanut Butter-to-Corn Syrup Ratio ⚖️Warm your peanut butter slightly and use a 1:1 ratio with corn syrup for optimal binding; too much syrup makes cookies sticky, too little makes them crumbly.
- Set on Parchment, Not Directly on Trays 📄Use parchment paper to prevent sticking and allow easy transfer; you can also place cookies on parchment-lined trays in the freezer for faster setting without needing refrigeration.
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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.
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