Chocolate Peanut Butter Candy Cookies


12-ounce package semi-sweet chocolate morsels
1 cup smooth peanut butter
2 1/2 cups cornflakes, crushed


In a large gallon-sized zipper top plastic bag, crush enough cornflakes to make 2 1/2 cups. Set aside. In medium saucepan, melt the morsels and peanut butter over low heat until smooth and all the morsels are melted. Remove from heat and add the crushed cornflakes with a large spoon. Combine well. Put a piece of wax paper on a jelly roll pan. Drop onto the wax paper using two tablespoons. I made my cookies kind of big, so it made 18. Please feel free to make as big or small as you want. Put in the fridge for a minimum of two hours or until set. Keep covered in a container in the fridge for up to one week.

This recipe is courtesy Cathy B. at On the Menu Today at Cathy's Kitchen.