Best Chocolate Snowcaps Corn Flakes Recipes

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CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES



Chocolate Peanut Butter Cornflake Cookies image

Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.

Provided by linda

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 3

1 cup chocolate chips
2 tablespoons peanut butter
3 cups cornflakes

Steps:

  • Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
  • Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.5 g, Fat 5.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 64.6 mg, Sugar 8.6 g

DELICIOUS CHOCOLATE CORNFLAKE CAKES



Delicious Chocolate Cornflake Cakes image

For all the gorgeous chocolate cakes around (and there are many), I still have a soft spot for these crunchy, chewy little cakes. I include them partly because when looking for a recipe for them recently, I found it surprisingly difficult to find one. Oh come on, don't tell me you don't like them - so get COOKING!!!

Provided by superyoungcook

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 25m

Yield 15

Number Of Ingredients 4

3 ½ tablespoons butter
4 tablespoons golden syrup
4 ounces semisweet chocolate, chopped
2 ¾ cups cornflakes cereal

Steps:

  • In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 12.8 g, Cholesterol 7.1 mg, Fat 5.1 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 59.5 mg, Sugar 5.7 g

WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES



World's Best Cookies Aka That 70s Elusive Cornflake Cookies image

This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.

Provided by Loves2Teach

Categories     Dessert

Time 42m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325.
  • Cream butter, sugars, vanilla and egg.
  • Add oil.
  • Mix in dry ingredients.
  • Form dough into walnut sized balls.
  • Place on cookie sheet and flatten with a fork dipped in water.
  • Bake for 10- 12 minutes.
  • Cool on pan for a minute or two, then transfer to a rack to cook.

Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.1, Sodium 325.4, Carbohydrate 38, Fiber 1.4, Sugar 17.7, Protein 4

CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 18

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

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