Description
Indulge in the nostalgic delight of Peanut Butter Cornflake Cookies—crunchy, chewy, and irresistibly sweet!
Ingredients
Scale
- 2 cups cornflakes
- 1 cup creamy or crunchy peanut butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth.
- Add baking soda to the mixture and stir until evenly distributed.
- Gently fold in cornflakes until they are well-coated with the peanut butter mixture.
- Scoop spoonfuls of dough onto prepared baking sheets, spacing them about two inches apart. Bake for about 10 minutes until golden around the edges but still soft in the center.
- Let cookies cool on the baking sheet for five minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: For an extra flavor twist, consider adding chocolate chips or dried fruits. Store cookies in an airtight container at room temperature for up to five days. To reheat, microwave cookies for about 10 seconds for that fresh-baked gooeyness.