While you might initially think cornflakes are a weird ingredient to find in a batch of cookies, don’t let that first impression fool you – these cookies are awesome. While you could just as easily use a different kind of cereal (rice krispies or granola), we like using cornflakes for their simplicity. They offer the perfect amount of crunch in these peanut butter, caramel-y confections, and allow the focus to stay on the flavor of the cookies.
Speaking of which, the flavor here is out of this world. If you typically find yourself reaching for peanut brittle or caramel candies, then these cookies are right in your wheelhouse, as they’re like a peanut butter-caramel hybrid that’s perfectly chewy and crunchy…plus you likely already have majority of the ingredients in your pantry!
Seven ingredients (or six, if you skip the sea salt) and a stovetop are basically all you need to whip these up. Stir everything together in a large saucepan and bring it to a boil, then stir in your cornflakes and voilà! Considering how few ingredients are involved and how quickly these come together, it’s a miracle we don’t make them every week…which would be problematic for our waistline. Regardless, these are addictively delicious and you’ll love ‘em once you try them!
Peanut Butter Cornflake Cookies
Serves 20-24; 20 minutes
- 6 cups corn flake cereal
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt, optional
- Line 1-2 baking sheets with parchment or wax paper and set aside.
- In a large saucepan over medium-high heat, whisk together brown sugar, sugar, peanut butter and corn syrup and, while whisking continuously, bring to a boil.
- Once boiling, remove mixture from heat and stir in vanilla and sea salt, if using, then stir in corn flakes until fully incorporated.
- Use a large spoon or ice cream scoop to scoop and drop cookies onto lined baking sheets, then set aside and let set until firm.
Recipe adapted from Spend With Pennies