Ingredients:

  • 1 cup granulated sugar (200g)
  • 1 cup light corn syrup (330g)
  • 1 cup creamy peanut butter (250g)
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon fine sea salt
  • 6 cups Kellogg's Corn Flakes (180g)
  • 0.5 cup dark chocolate chips (optional)
  • 1 teaspoon flaky sea salt (optional)

Instructions:

  1. Prepare the landing zone. Line two large baking sheets with parchment paper or silicone mats. Note: This ensures the cookies don't stick as the sugar sets.
  2. Measure the cereal. Place the 6 cups of Corn Flakes into your largest mixing bowl. Note: Having this ready is crucial because the syrup sets fast.
  3. Combine the sugars. In a heavy saucepan, stir together the 1 cup granulated sugar and 1 cup light corn syrup over medium heat.
  4. Dissolve and simmer. Stir constantly until the sugar is completely dissolved and the mixture just begins to bubble at the edges.
  5. Timing the boil. Once bubbling, let it simmer for exactly 60 seconds. Note: Going over this time will result in rock hard cookies.
  6. Integrate the fats. Remove from heat immediately and whisk in the 1 cup peanut butter, vanilla, and fine sea salt until the mixture is glossy and smooth.
  7. The gentle fold. Pour the hot peanut butter mixture over the cornflakes. Use your spatula to fold until every flake is shimmering and coated.
  8. Portion with speed. Use a greased cookie scoop or two spoons to drop mounds onto the parchment. Work quickly before the binder hardens.
  9. The Chocolate Accent. Melt the dark chocolate and drizzle elegantly over the tops until a fine lattice pattern forms.
  10. Final Garnish. Sprinkle with the flaky sea salt while the chocolate is still wet. Let sit for 30 minutes until firm to the touch.