So easy and really good. Great to make in the summer because you don't need the oven.
Chilled Chocolate-Peanut Butter Cookies
Photo: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams
More From Allyou
Chill: 15 Minutes
Amount per serving
- Calories: 124
- Fat: 7g
- Saturated fat: 4g
- Protein: 2g
- Carbohydrate: 17g
- Fiber: 1g
- Cholesterol: 0.0mg
- Sodium: 84mg
- 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
- 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.
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