Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Ingredients
- ½ cups crushed cornflakes cereal: 1 piece
- confectioners' sugar: 1 cup
- smooth peanut butter: 0.5 cup
- butter: 3 Tbsp (softened)
- ½ cups chocolate chips: 1 piece
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Mix cornflakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
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Place chocolate chips and oil in a microwave-safe glass or ceramic bowl. Heat in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes.
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Grease a baking sheet.
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Gently roll peanut butter balls in melted chocolate until evenly coated; arrange on the prepared baking sheet.
