Chocolate Peanut Butter Cornflake Cookies Recipes

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 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.

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.

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.

NO-BAKE CHOCOLATE, PEANUT BUTTER, CORN FLAKE BARS

Steps:

• Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
• Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
• Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

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/CORN FLAKES COOKIES

Steps:

• Bring sugar and corn syrup to boil; remove from heat.
• Add peanut butter and mix well.
• Pour mixture over corn flakes.
• Mix into balls onto waxed paper or spread into buttered pan.