Of course there are more than 18 kids in my child’s classroom so I have to double the recipe. It doesn’t worry me though, because with these cookies, there are no leftovers. Whatever remains gets sent to work with my husband. He and his co-workers love snack day too! Check out what they are saying about this recipe over at Spend with Pennies:
“…this boring breakfast cereal pairs with the creamy peanut butter to create a wonderfully sweet and salty cookie!”
I always wondered what people did with cornflakes cereal…now I know!
Ingredients
1 cup Domino granulated sugar
1 cup light corn syrup
1 cup creamy Jif peanut butter
1 teaspoon vanilla extract
6 cups corn flakes
Instructions
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying.
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Quick Tip: Mix in some chocolate chips.
Thanks again to Spend with Pennies for this fast and yummy dessert recipe.