In a small saucepan over medium heat, whisk together the peanut butter, maple syrup, and salt until well combined. Remove from heat and stir in cornflakes until well saturated. Set aside to cool.

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer with a paddle attachment on medium-low speed, cream together the room temp. butter, peanut butter, and sugars until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.

Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. You may need to stir it with a spoon so the dough comes together – sometimes the paddle attachment won't press the dough together all the way. Fold in the cooled cornflakes.

Use a ~1 ½ tbsp cookie dough scoop to portion dough onto prepared baking sheet (~8 cookies per sheet). Bake for 12-14 minutes until tops are lightly golden. Let cookies cool for 10 minutes before transferring to a wire cooling rack.

Melt chocolate in microwave in 15 second intervals. Drizzle chocolate over cooled cookies. Enjoy!