Cocoa Puff Cookies Recipes

HONEY COCOA PUFF COOKIES (NO BAKE)

Steps:

• In large saucepan combine organic honey, sugar, and corn syrup.
• Stir constantly and bring to a boil. Remove from heat once it reaches a boil.
• Add in your peanut butter and stir until well blended.
• Pour in cocoa puffs and gently stir until evenly distributed.
• Lay out wax paper and drop heaping tablespoons on wax paper for each cookie.
• Let cool completely and serve!

COCOA PUFF COOKIES

Steps:

• In a large pot; bring to a boil the sugar, syrup and honey.
• Boil until sugar is almost melted.
• Stir in peanut butter and then the Coco Puffs.
• Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.

LOW FAT COCOA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Ina a bowl stir together the flour, baking soda and salt.
• In a large bowl beat the margarine and the sugar until light and fluffy. Mix in the eggs and vanilla and beat well. Stir in the flour mixture and mix thoroughly. Stir in the cereal.
• Drop dough by rounded teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned. Let cookies cool on a wire rack.

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

COCOA PUFFS® BANANA CREAM PIE

Steps:

• Heat oven to 350°F.
• In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
• Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

PEANUT BUTTER COCOA NO-BAKE COOKIES

Steps:

• Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
• Remove from heat; cool 1 minute.
• Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.