This is a favorite cookie from my childhood, one that I enjoy as much today as I did when Mom made them for our family. I love the peanut butter with the crunch of the corn flakes – it’s breakfast without the bowl and milk! 

I ate these as a kid and I’ve made them for my kids. They’re simple to make, don’t require baking, and they’re delish! I love introducing people to this cookie – without fail, they are quickly gobbled up and people want to know how to make them. Click for recipe.

These cookies travel well and hold up nicely in the heat, so they’ve become a “go-to” recipe when I need something to take along. I shared them with my team when we helped build a house in the 96 degree heat last summer, and while they got a bit warm, they didn’t melt or fall apart.

The Recipe Guardians

This recipe is a family classic, and so important to us that it’s kept on our frig and guarded by my guys — The Chunky Monkey and The Pretty One. You can see it’s a well-loved recipe by the peanut butter speckles on the recipe card! 

Normally I make these with regular corn flakes. The cheapest generic brand doesn’t hold up the best, so keep that in mind when buying your ingredients. I have friends who make them with Special K, and I used Honey Bunches of Oats this last time because I had a lot in the house. They were good, with the honey adding a slight sweetness and the bunches adding a bit of extra crunch. I liked them, but will probably use regular corn flakes in the next batch because they’re a little less sweet. You can use regular or crunchy peanut butter, whichever you have on hand.

I hope you enjoy these! If you make a variation of this cookie, I hope you’ll share how you do it.

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