Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) light corn syrup
  • 1/2 cup (125g) creamy peanut butter
  • 1 tsp (5ml) vanilla extract
  • 3 cups (90g) cornflakes cereal, slightly crushed
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine the butter, sugar, and corn syrup in a medium saucepan over medium heat. Stir constantly until the mixture reaches a rolling boil and shifts to a light mahogany color, then remove from heat immediately.
  2. Quickly stir in the peanut butter and vanilla extract. Mix until the texture is velvety, glossy, and completely smooth.
  3. Pour the peanut butter mixture over the cornflakes in a large bowl. Using a spatula, gently fold the cereal into the syrup until every flake is coated, taking care not to crush the cereal.
  4. Drop rounded tablespoon-sized mounds onto a baking sheet lined with parchment paper. Lightly press the tops with the back of a spoon to create uniform discs.
  5. Let the cookies sit at room temperature for 15-20 minutes until they are firm to the touch.