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Yields:
4 dz.
Prep Time:
5 mins
Total Time:
40 mins
There is nothing I loved more than seeing my mom roll out a long strip of wax paper on the counter as a kid because it meant she was either making cornflake cookies or no-bake oatmeal cookies. Both were big time favorites in the house and trying to sneak the still warm cookies off the wax paper was our favorite part. These cornflake cookies were made by my uncle every year for Christmas in ginormous batches and the sweet and salty combo will always remind me of the holidays. The cookies are great for making ahead of time as they only continue to get better. The next day the cornflakes will have softened making for a chewier cookie. You can make the cookies as big or small as you like. In our house it was always a "heaping spoonful". Packing the cookie in a little with the back of a spoon will help mold the cookies together as they cool.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
- 1 1/2 cups
smooth peanut butter
- 1 cup
packed brown sugar
- 1 cup
light corn syrup
- 3 Tbsp.
butter
- 7 1/2 cups
cornflakes
Directions
- Step 1In a medium saucepan over medium heat, add peanut butter, sugar, corn syrup, and butter. Stirring constantly, let mixture come to a boil and let boil until mixture is smooth and butter and sugar are melted, 1 to 2 minutes. Remove from heat and stir in cornflakes.
- Step 2Working quickly, use 2 spoons to drop mounds onto parchment or wax paper. Press cookies together with the spoons to help pack the cookies together. Let cool for 20 minutes.
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