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Chilled Chocolate-Peanut Butter Cookies

Photo: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams
Prep time 20 mins
Chill time 15 mins
Yield 40 cookies (serving size: 2 cookies)

Ingredients

  • 2/3 cup sweetened flaked coconut
  • 1/4 cup honey
  • 1/4 cup light corn syrup
  • 1/3 cup creamy peanut butter
  • 1/4 cup chocolate chips
  • 2 tablespoons unsweetened cocoa
  • 3 cups corn flakes, lightly crushed

Nutrition Information

  • calories 124
  • fat 7 g
  • satfat 4 g
  • protein 2 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • sodium 84 mg

How to Make It

  1. Line a large baking sheet with parchment. Place a small skillet over medium-high heat. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes. Transfer to a bowl; let cool.

  2. In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.

  3. Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes.