Prepare a large baking sheet with waxed or parchment paper.
In a medium saucepan over medium heat, bring the sugar and corn syrup to a boil, stirring often. Allow the mixture to boil for about 30 seconds.
½ cup white sugar, ½ cup light corn syrup
Mix in the peanut butter and butter until melted and well blended.
2 tablespoons butter, ½ cup peanut butter
Place the cornflakes into a large bowl. Gently fold peanut butter mixture into the cereal until evenly coated. The result will be very sticky.
3 cups cornflakes cereal
Using two spoons or a small cookie scoop, scoop the cookies into about 20 to 25 mounds on the prepared baking sheet. Allow the cookies to continue cooling at room temperature for about 15-20 minutes.
Video
Notes
Use chunky peanut butter for extra texture.
You can skip using the butter if desired.
You can try this with different cereals. Have fun experimenting!
You will need to work quickly but gently when combining the liquid peanut butter mixture with the cornflakes
To make these extra fancy and delicious, once they are cooled, melt some chocolate chips in the microwave and drizzle over the cookies.
To store cookies, place them in an airtight container between layers of waxed or parchment paper and keep at room temperature.
You can also store them in the refrigerator, but they taste best at room temperature so take them out about 30 minutes before serving to let them warm up a bit.