These cornflake cookies are easy to prepare year-round and crunchy, chewy, and gooey. You can't stop eating one because to its deep peanut butter flavour!
INGREDIENTS
SERVINGS: 32 COOKIES– ½ cup granulated sugar (100 grams)– ½ cup packed light brown sugar (100 grams)– 1 cup light corn syrup (315 grams)– 1 cup creamy no-stir peanut butter like Jif or Skippy (250 grams)– 1 teaspoon pure vanilla extract– ⅛ teaspoon salt– 6 cups corn flakes (170 grams)
INSTRUCTIONS
Step 1
Parchment two big baking sheets. Set aside. Whisk together granulated sugar, brown sugar, and corn syrup in a large pot.
Step 2
Heat the pot on medium. Boil the mixture, stirring often. When the liquid boils, remove it from the heat and toss in the peanut butter, vanilla, and salt.
Step 3
Mix half the corn flakes with the peanut butter until thoroughly blended, then add the other half and mix until uniformly coated.
Step 4
Drop mounds of mixture onto prepared baking sheets using a 2-tablespoon cookie scoop or two spoons. You must work quickly since the mixture will set.