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cin'sversion "cornflake chocolate drizzle cookies"

(7 ratings)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

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.

(7 ratings)

Ingredients For cin'sversion "cornflake chocolate drizzle cookies"

  • 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)

How To Make cin'sversion "cornflake chocolate drizzle cookies"

  • 1
  • 2
    Put splenda and corn syrup into a heavy sauce pan. Over medium heat, bring to a boil.
  • 3
    While mixture is starting to boil, pour the cornflakes into a larg bowl (large enough to mix all together easily).
  • 4
    When the splenda and corn syrup comes to a boil, remove from heat and add the butter and crunchy peanut butter.
  • 5
    Making sure it is mixed together well; then pour this mixture over the cornflakes.
  • 6
    Stir until coated and spoon onto either plastic cutting board sheets or wax paper.
  • 7
    Let cool and set-up before putting on the drizzle, (if you are infact using a drizzle, because you can leave that step off).
  • 8
    Drizzle: (Optional...this could also be melted in Microwave)
  • 9
    Melt together over medium heat, (stirring constantly once it starts to melt). Then drizzle back an forth over cookies after they have set-up.
  • 10
    **I used the Ghirardelli All Natural premium baking chips; 60% Cacao Bittersweet Chocolate.

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