Spend With Pennies' Peanut Butter Cornflake Cookies

Line two large baking sheets with parchment paper or wax paper.

Measure the cornflakes into a large mixing bowl and set aside so they are ready immediately.

In a large saucepan over medium-high heat, combine the granulated sugar, light corn syrup, and creamy peanut butter.

Stir constantly until the mixture comes to a full boil in the center to ensure the sugar dissolves smoothly without scorching.

Immediately remove the saucepan from the heat, then stir in the vanilla extract.

Pour the hot peanut butter syrup over the cornflakes (or stir cornflakes directly into the saucepan) and gently toss until every flake is evenly coated.

Using an ice cream scoop or two spoons, quickly drop mounds of the mixture onto the prepared parchment sheets before it starts cooling and setting.

Allow the cookies to rest and cool completely at room temperature for 20 to 30 minutes until set and firm before serving.