Crunchy, chewy, and gooey, these cornflake cookies arean 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!
Course Dessert
Cuisine American
Keyword cookies, no-bake
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Cooling Time 30 minutesmins
Total Time 55 minutesmins
Servings 32cookies
Author Danielle
Ingredients
½cupgranulated sugar(100 grams)
½cuppacked light brown sugar(100 grams)
1cuplight corn syrup(315 grams)
1cupcreamy no-stir peanut butterlike Jif or Skippy (250 grams)
1teaspoonpure vanilla extract
⅛teaspoonsalt
6cupscorn 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.