Peanut Butter Corn Flakes Cookies Recipes

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GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

These cookies remind me of peanut butter fudge. My Grandmother made them for us, and now I make them for my family. There is nothing healthy about this recipe but it is a great sweet-tooth fixer.

Provided by Nana's 3 Babies

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 45m

Yield 25

Number Of Ingredients 5



Grama's Corn Flake Peanut Butter Cookies image

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.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 13 g, Cholesterol 2.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 58.6 mg, Sugar 6.6 g

½ cup white sugar
½ cup light corn syrup
2 tablespoons butter
½ cup peanut butter
3 cups cornflakes cereal

PEANUT BUTTER/CORN FLAKES COOKIES

Mom has made these every year during the holidays since I was a child. The family loves them and they are quite simple to make.

Provided by Mysterygirl

Categories     Candy

Time 15m

Yield 24-36 cookies

Number Of Ingredients 4



Peanut Butter/Corn Flakes Cookies image

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.

1 cup sugar
1 cup white corn syrup
1 cup peanut butter (smooth or crunchy)
6 -7 cups corn flakes

PEANUT BUTTER COOKIES (WITH A CORN FLAKE CRUNCH!)

Make and share this Peanut Butter Cookies (With a Corn Flake Crunch!) recipe from Food.com.

Provided by vrvrvr

Categories     Dessert

Time 1h15m

Yield 60 cookies

Number Of Ingredients 9



Peanut Butter Cookies (With a Corn Flake Crunch!) image

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.

Nutrition Facts : Calories 95.8, Fat 5.5, SaturatedFat 2.5, Cholesterol 14.3, Sodium 74.4, Carbohydrate 10.4, Fiber 0.4, Sugar 5.6, Protein 1.9

1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup peanut butter (I use all natural, the kind that is just peanuts & salt)
2 eggs
1 teaspoon vanilla
2 1/2 cups flour (generous)
1 teaspoon baking soda
1 cup finely crushed corn flakes

CORN FLAKE PEANUT BUTTER COOKIES

Its really good and easy I made this for a cookie exchange and it was a big hit. I put them in the freezer for faster set up.

Provided by Chaz76

Categories     Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5



Corn Flake Peanut Butter Cookies image

Steps:

  • Bring sugar and syrup to a boil. Remove from fire and stir in peanut butter and vanilla. Pour over corn flakes. Drop by spoonfuls onto wax paper.

Nutrition Facts : Calories 614.4, Fat 21.8, SaturatedFat 4.5, Sodium 367.2, Carbohydrate 101.5, Fiber 3.2, Sugar 53.5, Protein 12.3

2 cups peanut butter
2 cups Karo syrup
2 cups sugar
10 cups corn flakes
1 tablespoon vanilla

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.

Provided by linda

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 3



Chocolate Peanut Butter Cornflake Cookies image

Steps:

  • Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
  • Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.5 g, Fat 5.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 64.6 mg, Sugar 8.6 g

1 cup chocolate chips
2 tablespoons peanut butter
3 cups cornflakes

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.

Provided by Lidey Heuck

Categories     snack, cookies and bars, dessert

Time 2h20m

Yield 16 to 20 bars

Number Of Ingredients 7



Chewy Peanut Butter-Marshmallow Bars image

Steps:

  • Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
  • In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
  • Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
  • Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
  • Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
  • Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

6 tablespoons/85 grams unsalted butter, plus more for greasing the pan
6 cups/200 grams cornflake cereal
1 (12-ounce/340-gram) bag large marshmallows
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup/125 grams natural creamy peanut butter
4 ounces/115 grams semisweet chocolate (preferably bar chocolate), roughly chopped
Flaky sea salt, for sprinkling

PEANUT BUTTER CORNFLAKE CRUNCH BARS

A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.

Provided by Kathleen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 4



Peanut Butter Cornflake Crunch Bars image

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.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g

1 cup light corn syrup
1 cup white sugar
1 cup smooth peanut butter
10 cups cornflakes cereal

PEANUT BUTTER CORN FLAKES

When I married my husband he knew how to cook three things they were hamburgers, ice cream and peanut butter corn flakes. It's super easy to make. When we make this it does not last long.

Provided by Kaykwilts

Categories     Candy

Time 20m

Yield 48 serving(s)

Number Of Ingredients 4



Peanut Butter Corn Flakes image

Steps:

  • Heat sugar and corn syrup just to boil.
  • Remove from heat.
  • Stir in peanut butter.
  • Add corn flakes; mix together.
  • Press in pan.
  • When cool, cut into squares.

Nutrition Facts : Calories 60.2, Fat 2.7, SaturatedFat 0.6, Sodium 48, Carbohydrate 8.4, Fiber 0.4, Sugar 3.8, Protein 1.5

1/2 cup sugar
1/2 cup white corn syrup
1 cup peanut butter
5 cups corn flakes

BUTTERSCOTCH DROPS

Wonderful and addictive - and very easy to make!

Provided by Cindy Becker

Categories     Desserts     Cookies

Time 1h15m

Yield 24

Number Of Ingredients 3



Butterscotch Drops image

Steps:

  • In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g

1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
4 cups cornflakes cereal

NO-BAKE CHOCOLATE, PEANUT BUTTER, CORN FLAKE BARS

For some reason, men always seem to go gah-gah over these. :) They are very easy to make, and it is a great way to use up the end of the corn flakes. I also like this recipe because it uses fewer ingredients than all the other ones I have seen.

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 15m

Yield 16 serving(s)

Number Of Ingredients 5



No-Bake Chocolate, Peanut Butter, Corn Flake Bars image

Steps:

  • Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
  • Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
  • Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

Nutrition Facts : Calories 219.3, Fat 11.3, SaturatedFat 3.2, Sodium 124.2, Carbohydrate 29.3, Fiber 2, Sugar 16.8, Protein 4.7

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

PEANUT BUTTER CORNFLAKE BARS

Peanut butter cornflake bars were one of my favorite treats when I was a little girl. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Let the chocolate set before cutting into the bars. -Laura Campbell, Lisbon, Maine

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 4



Peanut Butter Cornflake Bars image

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.

Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/2 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
6 cups cornflakes

PEANUT BUTTER CORNFLAKE COOKIES

Make and share this Peanut Butter Cornflake Cookies recipe from Food.com.

Provided by tpmejia

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 4



Peanut Butter Cornflake Cookies image

Steps:

  • Put corn syrupand sugar in pan cook on medium heat.
  • bring to a boil do not over cook or it will get stiff.
  • once it starts to boil take pan off heat, add peanut butter and cornflakes.
  • stir quickly.
  • drop by tablespoon on waxed paper.
  • let cool enjoy.

Nutrition Facts : Calories 167.3, Fat 8.2, SaturatedFat 1.7, Sodium 116.4, Carbohydrate 21.9, Fiber 1.1, Sugar 10.9, Protein 4.4

3/4 cup corn syrup
3/4 cup sugar
1 1/2 cups peanut butter
5 cups corn flakes

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