Peanut Butter Crunch Cookies

Cookies with only four ingredients? This recipe couldn't be easier or more delicious. Peanut butter and corn flakes make this dessert sweet and crunchy.

Yield: 26 cookies.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Stand: 30 Minutes

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

  1. 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.
  2. 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.
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