Chocolate Peanut Butter Cornflake Cookies Food

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

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.

NO BAKE CORN FLAKE COOKIES

Steps:

• In a large sauce pan combine corn syrup and sugar.
• Bring to a boil and remove from heat.
• Stir in the peanut butter.
• Add the corn flakes.
• Stir until corn flakes are covered with syrup mixture.
• Drop tablespoons on wax paper.

PEANUT BUTTER CORN FLAKE COOKIES RECIPE

Steps:

• Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole container of peanut butter. Mix well.
• Add corn flakes to a large bowl. Pour warm peanut butter mixture over corn flakes and mix well, making sure to coat all of the corn flakes.
• Scoop out and form into 1-2 inch balls (I used my hands, but you could use a spoon if you wanted to), and place them on a cookie sheet lined with parchment or wax paper.
• If using chocolate, put the chocolate chips in a small bowl and melt in the microwave for about 30-60 seconds. Stir until smooth.
• Drizzle the melted chocolate over the cookies.
• These cookies are delicious when they are still warm and gooey and equally delicious when they have cooled down and set up a little bit.

NO BAKE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• In a large pot, over medium low heat, melt the butter.
• Pour the marshmallows into the pan and stir until completely melted.
• Add peanut butter and vanilla and mix until thoroughly combined and peanut butter has melted. Turn off heat.
• Pour in the cornflakes and with a rubber spatula, mix until thoroughly coated.
• Using a tablespoon or small cookie scoop, place scoops of mixture onto a cookie sheet and form into a mound.
• Allow cookies to cool and harden for at least 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.

NO BAKE CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• In a large non-stick pot, melt butter over medium low heat. Pour in the marshmallows and stir until completely melted.
• Add the vanilla, chocolate chips and peanut butter. Mix until combined and both chocolate and peanut butter have melted. Remove from heat.
• Pour in the cornflakes and stir until completely coated.
• With your hands, form into cookies about the size of golf balls and place on a cookie sheet to set for about 15 minutes before serving.

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.