Prep Work – Measure all the ingredients and keep it on counter near the stove ready. Keep mixing bowls, whisks, ice cream scoop, and a tray lined with parchment paper ready near you before you begin.
If peanut butter is hard, microwave the measured content for few seconds to loosen it.
Melting Sugar – Add light corn syrup ,granulated sugar and peanut butter into a small sauce pan. Keep whisking and cook on medium low heat. You want to dissolve sugar without burning. When the mix just reaches the boiling point remove it from heat.
Note – You can add peanut butter along with corn syrup and sugar and bring to boil, or add it after all sugar is melted and pan removed from heat.
Flavoring – Once sugar mix begins to boil, remove the pan from stove immediately. Add in pure vanilla extract and a pinch of fine sea salt. Whisk well to combine all ingredients.
Add Cornflakes – Immediately add cornflakes into the sauce pan and fold the mix to coat peanut butter sugar mix evenly all over the cornflakes. Work faster but with care. Try not to break cornflakes too much.
You need to do all this while sugar mix is still hot. Else peanut butter sugar mix will begin to harden and it won’t be easy to fold in corn flakes into the mix.
Scoop & Set – Using a ice cream scoop, scoop equal portions of cornflakes cookie mix and place it on a tray lined with parchment paper. You can flatten the scooped mix slightly. Repeat this until all the cookie mix is scooped and set on the tray.
Wait Until Sets – the hardest part is the waiting time to allow the cookies to set. Let it cool for about 30 minutes until the cookies are completely set.
If you are someone like me who can’t hold your excitement to taste, do wait, go ahead and pop the gooey, chewy cookie right away. They are BOMB! Messy, but so good!
Pro-Tip : If you like a little salty hint, feel free to sprinkle a pinch of kosher salt over the cookies before it sets.