- Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.
- Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 208 calories; 7.5 34.4 3.9 0 107 Full nutrition
ReviewsRead all reviews 6
I decided to try these because I was craving something sweet, but didn't feel like going to the store. I had everything on hand and they were super quick and easy. Will be great this summer whe...
This recipe is similar to one that I have made for years, but due to health issues I am unable to make this favorite any longer. My son has proclaimed that these have passed the test!! He wrappe...
I'm single and don't get the opportunity to cook for many people, but I made these one day to take in to work. Everyone just loved them--there wasn't a single one left on the tray!
2.2.19 I bought a box of cocoa peanut butter puffs at Aldi which worked perfectly for this recipe. Certainly is easy enough to make, only wish the clean-up was that easy. That sticky sugar-p...
These cookies where suprisingly fabulous.I was unsure, but they are great.People are asking for me to make more.I used half cocoa puffs,half resses puffs.This is a keeper.