Step 1: Prepare the Cookie Area

Before beginning, line a baking sheet or your countertop with parchment or wax paper. These cookies set quickly, so having your surface ready ensures smooth shaping. Also, measure your corn flakes into a large mixing bowl because timing is important once the PB syrup mixture is ready.

Step 2: Melt the Peanut Butter Mixture

In a medium saucepan, combine the sugar and corn syrup. Heat over medium until the sugar dissolves and the mixture begins to bubble gently. Do not let it boil too long—overheating makes the cookies hard instead of chewy.

Once the mixture begins to bubble, remove from heat and immediately stir in the peanut butter and vanilla extract. Mix until smooth, creamy, and fully combined.

Step 3: Coat the Corn Flakes

Quickly pour the hot peanut butter mixture over the bowl of corn flakes. Using a silicone spatula, gently fold to coat all the flakes without crushing them. Work fast—the mixture thickens as it cools.

Step 4: Shape the Cookies

Using a spoon or a cookie scoop, drop rounded spoonfuls of the mixture onto the parchment paper. You can shape them into mounds or flatten slightly for a cookie-like appearance. Work quickly before the mixture hardens.

Step 5: Let Them Set

Allow the cookies to cool at room temperature for 15–20 minutes until firm. Once set, they can be stored immediately or served fresh.