Line a baking sheet with parchment paper to prevent sticking.
In a medium saucepan, combine the granulated sugar and light corn syrup (or honey). Heat over medium heat, stirring continuously until the mixture comes to a gentle boil. Allow it to boil for about 1 minute.
Remove the saucepan from heat and add in the creamy peanut butter and kosher salt. Stir until smooth and well combined.
Gently fold in the corn flakes, ensuring they are evenly coated with the peanut butter mixture.
Scoop out portions of the mixture and shape them into balls or drop them onto the prepared baking sheet.
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Once the cookies have set for about 30 minutes, drizzle the melted chocolate over each cookie.
Allow the cookies to cool completely on the baking sheet. Once the chocolate has hardened, they are ready to be enjoyed!
