Chocolate Peanut Butter Cornflake Cookies Dairy Free Food

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
• Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Line your countertop or a baking sheet with parchment paper and set aside.
• To a large bowl, add your cornflakes and set aside.
• To a medium saucepan over medium heat, add the corn syrup and sugar. Stir over heat until the sugar dissolves (about 3-4 minutes). Do not let it boil.
• Once your sugar is dissolved, remove the pan from the heat and stir in the peanut butter until smooth.
• Pour the mixture over the cornflakes and gently stir together until all the cereal is coated.
• Use a cookie scoop (or spoon) to drop heaping tablespoons onto the prepared parchment paper and let cool for about 30 minutes.
• Once cooled, in a small microwave safe bowl, add the chocolate chips and vegetable oil. Microwave for 30 seconds, then stir. Repeat for 30 second intervals until melted and smooth.
• Drizzle the chocolate (I added it to a plastic bag and snipped the very tip) over the cookies.
• Let set up for about 15 minutes before serving.

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Line a baking tray with parchment paper, or a silicone mat. Set aside.
• Add the chocolate and peanut butter to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Add the Cornflakes, and fold in until completely coated in chocolate.
• Drop spoonfuls of the Cornflake mixture onto the prepared baking tray, and refrigerate until completely set - about 30 minutes.

PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Put corn syrupand sugar in pan cook on medium heat.
• bring to a boil do not over cook or it will get stiff.
• once it starts to boil take pan off heat, add peanut butter and cornflakes.
• stir quickly.
• drop by tablespoon on waxed paper.
• let cool enjoy.

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES (DAIRY FREE)

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Heat a large saucepan over medium-high heat. Add the dark chocolate, nut butter, and honey, stirring to combine.
• Heat the mixture until it comes to a boil. Remove the saucepan from the heat, and stir in the vanilla.
• Working quickly, use a silicone spatula to gently stir in the remaining ingredients (cornflakes, shredded coconut, and optional chopped nuts) until they are well-coated with the chocolate mixture.
• Using a large spoon or ice cream scoop, shape the batter into clusters, and place them on the baking sheet. Tip - be sure to use a smaller baking sheet so you can fit in the fridge or freezer later!
• Sprinkle the cookies with extra coconut and sea salt flakes, if desired.
• Place the cookies in the fridge to cool for 15-20 minutes before removing them from the baking sheet.
• Best stored in the fridge for up to 1 week or freezer for up to 4 weeks.