Easy Corn Flake Cookies

April 22, 2012 14 Comments | Disclosure

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This is a recipe that has been in my family for years. It is our go-to recipe for last second bake sale requests or BBQ invites. There are only 4 ingredients and it takes all of 10 minutes tops to make. Now that’s my kind of recipe!

Ingredients

1 cup peanut butter
1 cup light Karo syrup (Karo coupons!)
1 cup sugar (sugar coupons!)
6 cups Corn Flakes (corn flake coupons!)

Heat first 3 ingredients in large pot over low heat, stirring constantly. When melted, remove from heat & add corn flakes. Drop onto wax paper (or foil), let cool and enjoy!!

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Comments

  1. LOVE THESE!!! My mom always made these when we would have pizza for dinner. We call them peanut butter chewies.

  2. Helen in Meridian says:

    We always made these cookies with Cheerios. Also mom would put corn flakes in a disposable pie tin ,dollop butter on top,and put under the broiler. We greedily ate them up with butter dripping off our fingers.

  3. These are a favorite potluck treat, but I’d never made them before last night. I added some flaked coconut and mini chocolate chips. Yummmm!!

  4. I have a variation of this, and you spread them into a 9×13 and top with chocolate chips. Throw them into the oven to melt and then spread them across the top. yummmm

  5. can’t wait to try. I ‘m happy to find another way to use up my cereal

  6. These sound GOOD. I never use Karo Syrup though…I’d hate to buy a bottle just for this recipe…is there an alternative I can use?

    Thanks!

    • Here is one a reader left:

      If you don’t have Karo, here is a recipe to substitute.
      2 cups granulated sugar
      3/4 cup Water
      1/4 tsp. Cream of Tartar
      dash of salt
      Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.
      Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.
      Makes almost 2 cups.

  7. I’m on a “diet” right now so I will send you a note of how I change this recipe when it’s done! Thank you so much! Looking forward to making these this week…. we need some “comfort” food… it’s going to rain for two days this week.

  8. We make a similar recipe only using Cheerios instead of corn flakes and half the sugar. They’re great as is, but you can also throw in other stuff like chocolate chips if you wish.

    • Oh, and like Allyson commented, we just spread it in into a 9×13 pan instead of making individual cookies, then cut into squares. I never thought of just sprinkling choccolate chips on top and melting a little to spread — I’ll have to try that.

  9. Here’s a variation we like:
    Melt peanut butter and butterscotch chips. Add corn flakes, mini marshmallows, and chow mein noodles. YUM!

  10. Yummy!!! I do a version of this:

    1 cup peanut butter
    1 small bag butterscotch chips
    Cornflakes

    They are my all time favorite, I am addicted to them! It’s dangerous that they’re SOOOO easy! :)))

  11. I grew up on these and still love them! Now I make them in the microwave. Use a sturdy glass bowl, not plastic, because the corn syrup will get VERY hot. Microwave a minute at a time, then stir in peanut butter (don’t microwave the peanut butter). Then add the cornflakes.

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