My husband has been bugging my Mother-in-law to make her peanut butter corn flake cookies for the last 6 years without any success. I asked for the recipe last week but didn't have a chance to get it. I came accross this recipe and it sounded just like hers so I gave it a try. My husband was so happy that I found it and that he finally got his cookies.
Peanut Butter Crunch Cookies
Stand: 30 minutes
Yield: 26 cookies.
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 55
- Calories from fat: 20%
- Fat: 1.2g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.1g
- Carbohydrate: 10.4g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 62mg
- Calcium: 0.0mg
Ingredients
- 3 cups corn flakes cereal
- 1/2 cup light-colored corn syrup
- 3 tablespoons sugar
- 1/3 cup reduced-fat peanut butter spread
Preparation
- Place cereal in a large bowl; set aside. Combine syrup and sugar in a saucepan. Bring to a boil over medium-high heat; cook 1 minute. Remove from heat; stir in peanut butter.
- Working quickly, pour peanut butter mixture over cereal; toss lightly to coat. Drop by heaping tablespoonfuls onto wax paper. Let stand at room temperature until firm. Store in an airtight container.
Peanut Butter Crunch Cookies Recipe at a Glance
- COURSE: Desserts, Cookies
- CONVENIENCE: Kid-Friendly
- CUISINE: American
- DIETARY CONSIDERATION: Diabetic
- PUBLICATION: Oxmoor House
More Recipes for Desserts
-
Peanut Butter Crunch Cookies
Real Simple
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy