Photo: Frances Janisch; Styling: Lynn Miller
Yield
36 cookies

This classic cookie recipe will take you back to your grandma's kitchen in no time. In about 30 minutes, you'll be savoring the flavor of your childhood all over again.

How to Make It

Step 1

In a large saucepan, stir together corn syrup, honey and peanut butter. Bring to a boil, then remove from heat and stir in vanilla. Add cornflakes and toasted coconut to saucepan and stir until cereal is well coated with peanut butter mixture.

Step 2

Drop cornflake mixture by heaping teaspoons onto a foil-lined baking sheet. Transfer to refrigerator and let cool until firm, at least 20 minutes. Store in refrigerator in an airtight container.

Ratings & Reviews

noelle71's Review

Charmedone
April 20, 2013
N/A

bonstance52's Review

bonstance52
February 23, 2012
N/A

Charmedone's Review

noelle71
September 28, 2010
This is my go to recipe for a quick snack. I keep them in the refrigerator so they are cold and chewy. I do leave out the coconut though. My girls love them!

charoulli's Review

charoulli
September 22, 2009
These looked interesting so I made them. I have to say that the peanut butter and coconut combo was way off for me. The taste was really strong and they make you really thirsty after you eat half the thing. I personally won't make them again.. I even threw away the recipe. But I thought I should give it 2 stars in case one of you guys thinks this has potential and you can work on making it better. I moved on to other cookies :)