Makes about 2 dozen cookies
This recipe reminds me of those Rice Krispies Treats commercials from the early ’90s—where the mom is pretending to slave away in the kitchen, but really she’s just relaxing and having a grand old time because all she is doing is mixing together marshmallows, some butter, and a box of cereal. This recipe is just like that, only with peanut butter and cornflakes.
Don’t think twice about using a different nut butter or cereal in this recipe. Almond butter with Honey Nut Cheerios would be delicious. So would cashew butter and a mixture of Grape-Nuts and Chex. Let your imagination go wild! You may need to add up to a teaspoon of salt, depending on what the nut butter you use tastes like.
You can substitute honey, agave nectar, molasses, or any combination thereof for the corn syrup, though my preference is to go halfsies on corn syrup and anything else (even honey) so that the flavor of the sweetener doesn’t dominate the finished “cookie.”
1 cup sugar
1 cup light corn syrup
1 cup Skippy creamy peanut butter
1 teaspoon vanilla extract
6 cups cornflakes
1. Combine the sugar, corn syrup, peanut butter, and vanilla in a large heavy-bottomed saucepan and stir constantly over medium heat until the mixture reaches a boil. Remove from the heat and stir in the cornflakes.
2. Drop 2-tablespoon-sized clumps (an ice cream or cookie scoop works best) onto a sheet of wax paper or a well-greased baking sheet. Let cool completely, about 20 minutes, before eating.
3. Store leftovers in an airtight container in the fridge or at cool room temperature for up to a few days.