Chocolate-Peanut No-Bake Cookies
Submitted by JANETLEE
Crunchy no-bake cookies with melted chocolate and peanut butter chips coating crushed corn flakes and raisins. 5 ingredients, microwave method, kid-approved.
YIELD
3 dozenPREP
10 minCOOK
0 minREADY
120 minMelt, mix, drop, chill. That’s the whole deal with these no-bake cookies. Chocolate chips and peanut butter chips get melted together in the microwave, then stirred into crushed corn flakes and raisins.
The corn flakes give these a satisfying crunch that holds up even after chilling. They’re not soft and chewy like stovetop no-bakes. Think more like a chocolate crunch bar meets a peanut butter cup.
Makes 3 dozen and they store at room temperature, so they’re great for lunchboxes, bake sales, or after-school snacks.
Kitchen Tips
- Crush the corn flakes in a zip-lock bag with a rolling pin for even pieces; you want crumbs, not dust
- Melt the chips on high in 30-second bursts, stirring between each, to avoid scorching
- Work quickly once the chips and cereal are mixed; the chocolate sets up as it cools and dropping gets harder
- Store at room temperature in a sealed container; the fridge makes them too hard
Ingredients
Directions
Crush corn flakes (2½ cup flakes); set aside.
Place chocolate chips, peanut butter chips, and shortening in medium microwave proof bowl.
Microwave on high (full powder) for 1 to 2 minutes.
Mixture should be smooth when stirred.
Add crushed flakes and raisins, stir until well coated.
Drop by teaspoon onto waxed paper, covered tray.
Cover, chill until firm.
Store room temperature in tightly covered container.
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