Jan 3, 2013

Chocolate Peanut Butter Cornflake Cookies

HAPPY 2013!!!! A friend of mine gave me this recipe and I was so thankful! I was so behind on my holiday baking this year that on Christmas Eve morning, I was scrambling to make something for Mr. G's coworkers before he left for work! This recipe only takes 20 minutes to make and you don't even need to turn on the oven!!

The original name for these cookies is Holy Crap These are Amazing Cookies. The amazing thing about these cookies is it's pretty damn good for practically no effort! The only thing that makes me so nervous about these cookies is the need for one whole cup of corn syrup. Yikes!!! I have been more conscious of looking at labels for addition of corn syrup, and I can't believe I willingly poured in one cup of corn syrup!!! Does any one know of an alternative?! Because I would really like to make these again!! Here's the recipe.

Chocolate Peanut Butter Cornflake Cookies
from Sticky Gooey Creamy Chewy

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth
6 cups corn flakes
3 oz good quality chocolate of your choice

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies.

3 comments:

Muhammad Amir said...

The amazing thing about these survival warehouse emergency food cookies is it's pretty damn good for practically no effort!

Anonymous said...

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

kk said...

Thanks for the tip, I will definitely give that a try!

 

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