Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (255g) creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 cups (115g) cornflakes, lightly crushed

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the peanut butter until combined. Then, beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the crushed cornflakes in a shallow bowl.
  7. Use a cookie scoop (or spoon) to drop rounded tablespoons of dough into the cornflakes, coating each cookie completely.
  8. Place the coated cookies onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.