In a medium saucepan, combine the sugar and light corn syrup. Stir the mixture constantly over medium heat until the sugar dissolves completely.

Once the sugar has dissolved, remove the pan from heat. Stir in the peanut butter and mix until smooth and creamy.

In a large bowl, pour mixture over the cornflake cereal, folding with a rubber spatula to make sure they are all well coated. Try not to crush the corn flakes too much.

Using a cookie scoop or spoon, drop mounds of the cornflake mixture onto wax paper or parchment paper in a single layer. Work quickly before the mixture sets.

​Allow the cookies to cool at room temperature for about 30 minutes. Once set, store them in an airtight container to keep them fresh.