Peanut Butter Cookies With A Corn Flake Crunch Recipes

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

PEANUT BUTTER/CORN FLAKES COOKIES

Steps:

• Bring sugar and corn syrup to boil; remove from heat.
• Add peanut butter and mix well.
• Pour mixture over corn flakes.
• Mix into balls onto waxed paper or spread into buttered pan.

PEANUT BUTTER COOKIES (WITH A CORN FLAKE CRUNCH!)

Steps:

• In bowl of electric mixer, cream butter and sugars.
• Add peanut butter; mix well.
• Add eggs and vanilla; mix well.
• Add flour and baking soda.
• Stir in corn flakes until incorporated.
• Roll dough into 1" balls, place two inches apart on cookie sheet. (If dough is too tacky, add a little more flour.)
• Press down balls with fork (dip it in flour if need be) to make a criss-cross pattern.
• Bake at 375 for 10-12 minutes until set and lightly golden.
• Transfer to racks upon removing from oven.

PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

PEANUT BUTTER CORN FLAKE COOKIES RECIPE

Steps:

• 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 container of peanut butter. Mix well.
• Add corn flakes to a large bowl. Pour warm peanut butter mixture over corn flakes and mix well, making sure to coat all of the corn flakes.
• Scoop out and form into 1-2 inch balls (I used my hands, but you could use a spoon if you wanted to), and place them on a cookie sheet lined with parchment or wax paper.
• If using chocolate, put the chocolate chips in a small bowl and melt in the microwave for about 30-60 seconds. Stir until smooth.
• Drizzle the melted chocolate over the cookies.
• These cookies are delicious when they are still warm and gooey and equally delicious when they have cooled down and set up a little bit.

PEANUT BUTTER CRUNCH COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.