Gather your ingredients and line a baking sheet with parchment paper to prevent sticking.
Place the butter in a saucepan over medium heat, allowing it to melt slowly with a gentle sizzle and a nutty aroma filling the air.
Add the sugar to the melted butter, stirring continuously until it dissolves completely and the mixture becomes glossy and slightly thickened, about 1 minute.
Remove the saucepan from heat and stir in the vanilla extract, combining until fragrant.
Pour the warm butter and sugar mixture over the cornflakes in the large mixing bowl.
Gently fold the cornflakes into the mixture with a spoon, ensuring every flake is coated evenly without crushing them—this keeps the crunch intact.
Using a spoon or small scoop, drop mounds of the mixture onto the prepared parchment-lined baking sheet, shaping them into neat, round cookies.
Let the cookies rest at room temperature for 20-30 minutes, allowing the butter to firm up and the cookies to set into their final crunchy form.
Once cooled and set, enjoy these nostalgic treats immediately or store in an airtight container at room temperature for up to a week.
