In a large skillet, heat butter over medium. Let melt down. Once melted, whisk continuously and often during the browning period. Browning takes about 5-7 minutes. Once it is amber brown like maple syrup, add peanut butter and 2/3 of the mini marshmallows.

Turn off heat and mix until marshmallows are melted.

Add in cornflakes and stir until well combined. Then add in rest of mini marshmallows and peanut butter chips. Stir until all combined.

Using a greased cookie scoop, scoop onto parchment lined baking sheet. Repeat until all cookies are scooped. Press down tops to make them slightly flatter.

Optionally, drizzle with melted peanut butter chips and top with flakey sea salt.

Let cool 30 minutes at room temperature.

Store at room temperature.