Cin'sVersion "Cornflake Chocolate Drizzle Cookies"

Straws Kitchen


I remember the "Peanut Butter Corn Flake Cookies" (w/o Chocolate) being served when I was in the "Cafeteria Ladies".

Then I became a cafeteria lady (when my own children were in elementary school), we also made and served them then.

The children at school always looked forward to the days we were serving them...all children, young and old, seemed to enjoy them.

P.S. I know there are several cornflake cookie recipes posted on JAP already, but this is my version.
I am a "diabetic" and I like sweets too.

P.S.S. the photos posted on here are all my own.

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1 c
1 c
corn syrup lite (33 1/3 less calories)
1/4 c
real butter (3 tablespoons unsalted and 1 tablespoon salted)
1 c
crunchy peanut butter (can use smooth or crunchy)
6 c
cornflakes (next time i'll use less)


4-to-6 oz
ghirardelli chocolate chips**
1 Tbsp
butter (i used salted)


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2Put splenda and corn syrup into a heavy sauce pan.
Over medium heat, bring to a boil.

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3While mixture is starting to boil, pour the cornflakes into a larg bowl (large enough to mix all together easily).

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4When the splenda and corn syrup comes to a boil, remove from heat and add the butter and crunchy peanut butter.

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5Making sure it is mixed together well; then pour this mixture over the cornflakes.

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6Stir until coated and spoon onto either plastic cutting board sheets or wax paper.

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7Let cool and set-up before putting on the drizzle, (if you are infact using a drizzle, because you can leave that step off).

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(Optional...this could also be melted in Microwave)

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9Melt together over medium heat, (stirring constantly once it starts to melt).
Then drizzle back an forth over cookies after they have set-up.

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10**I used the Ghirardelli All Natural premium baking chips; 60% Cacao Bittersweet Chocolate.

About this Recipe

Course/Dish: Cookies