Comments on: Holycraptheseareamazing Cookies Revisited: Peanut Butter Bliss

By: Patricia

Patricia — Tue, 06 Mar 2012 03:02:43 +0000

Just found that you had this more updated post on this recipe, so I transferred my previous comment here.
Got the below tip off Taste of Home’s website for those who don’t/won’t/can’t use corn syrup. I haven’t tried it yet, but it sounded like a good idea to at least try. I am definitely going to make these cookies! I have a co-dependency on peanut butter. Thank you for sharing:
“Substitute for Corn Syrup:
For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.”

By: Kathleen

Kathleen — Thu, 23 Dec 2010 18:17:30 +0000

My sister-in-law can only eat gluten-free, so I made a batch of these with a box of gluten-free flakes. Next time I would increase the ratio of mix to flakes. The mix did not quite cover all the flakes and I had to push them into balls. No way would the mixture ever make those coated mounds in your photos. But they taste great, nice crunch, and very pretty with the drizzled chocolate. I look forward to bringing them to our big family do on Christmas Eve.

By: Bite these « Making Food and Other Stuff

Bite these « Making Food and Other Stuff — Wed, 24 Nov 2010 12:53:13 +0000

[...] no particular order, these treats are 1. Cornflake balls, 2. Puppy Chow, and 3. Peanut Butter [...]

By: melissa

melissa — Thu, 17 Jun 2010 02:35:15 +0000

is that light or dark corn syrup?

By: Teresa

Teresa — Sun, 25 Apr 2010 21:07:10 +0000

Let me count the ways in which I love these! 1) They’re insanely tasty – peanut butter and dark chocolate? Awesome! 2) You’re working with stick ingredient, but other than sticking to each other, there’s hardly no mess! I was convinced I would have to blast my sauce pan with hot water to clean it out, but it all came right out! And there was no gooey mess on my hands when I rolled them into balls. 3)I got to feel all artsy when I drizzled on the chocolate – I think that was an ingenious addition. Makes them look very elegant but with no fuss.

HOLYCRAPTHESEREALLYAREAMAZING!

By: JaneA

JaneA — Tue, 23 Mar 2010 05:06:32 +0000

Hi, I would also like to know if it is important to use a particular type of corn syrup? I am in New Zealand and the closest equivalent would be golden syrup, but 1 cup sounds like an awful lot, the most I have used in other recipes would be 3-4 tablespoons. Can you please tell me if this is just a large recipe? (I note it makes 3 dozen.) I did find a recipe for a corn syrup equivalent on a conversion site, but it was just sugar and water boiled up. Thanks – would like to try these but it seems like an awful lot of sugar!

By: ashley h

ashley h — Mon, 04 Jan 2010 16:08:53 +0000

These look good. My dads allergic to whear, just like a lot of people now days, so this would be a good cookie to make for him

By: Jennifer

Jennifer — Tue, 17 Nov 2009 20:11:11 +0000

I was so excited to try these but somehow I managed to flop them. Is run of the mill corn syrup the same in Canada as it is in the US? When I tried to eat my cookies they were so hard they almost broke my teeth and are unfortunately going to end up in the garbage. I boiled the sugar and corn syrup like it said and I did the conversion to determine that 18 oz of peanut butter is half of a 1 kg jar of peanut butter. By the time I added the peanut butter to the boiled mixture it was harder to stir than I figured it would be. There was no option to make the cookies into mounds like in your picture. The batter was not droppable so I rolled them into balls. A half an hour later I went to try them and they were hard as rocks. I have a feeling there is some kind of fundamental difference in the type of corn syrup because I can’t come up with any other explanation for why this happened. Can anybody help?

Thanks so much for the recipe though! A mother of a friend of mine made a variation of these when I was a kid and they were incredible!

By: ChefBliss.com

ChefBliss.com — Mon, 16 Mar 2009 16:02:00 +0000

HolycrapthesedolookamazingandIcantwaittotrythem!!

By: TeaLady

TeaLady — Thu, 08 Jan 2009 00:56:00 +0000

I found this same recipe in the Red Hatters Cookbook. They are fantastic. But next time I make them they will definitely be dressed for the occasion. Thanks for the idea.