160 grams butter, melted
1 cup packed brown sugar
½ cup white sugar
⅓ cup crunchy peanut butter
1 tablespoon vanilla extract
1 egg yolk
2 cups all-purpose flour
½ teaspoon baking soda
1½ cups cornflakes
250 grams dark chocolate, cut into chunks
In a large bowl, mix together the melted butter and sugars.
Add the peanut butter and beat until creamy. Add the eggs and vanilla and mix until well combined. Sift in the flour and baking soda and mix well. Add the cornflakes and dark chocolate and mix until well distributed through the cookie dough, don’t worry if the cornflakes get crushed up.
Using an ice cream scoop, spoon dough into mounds on a lined baking tray, leaving 3cm between each for expansion. Refrigerate for 1 hour.
Bake at 165ºC for 15–20 minutes or until just golden. Makes 18 large cookies.