Ingredients
Equipment
Instructions
- Line a large baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine the butter, granulated sugar, milk, and cocoa powder. Stir until the butter melts and the sugar dissolves.
- Bring the mixture to a full rolling boil. Once boiling, set a timer and let it boil for exactly 1 minute without stirring.
- Remove the pan from the heat. Immediately stir in the peanut butter and vanilla extract until the mixture is completely smooth.
- Add the quick-cooking oats and corn flakes to the saucepan. Fold them in gently until everything is evenly coated in the chocolate mixture.
- Working quickly, drop rounded tablespoons of the mixture onto the prepared baking sheet. Top immediately with festive sprinkles.
- Allow the cookies to cool and set at room temperature for at least 30-45 minutes, or until firm, before serving.
Notes
Time Saver Tip: Measure all ingredients before you start cooking, as the process moves very quickly.
Storage: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Storage: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
