This may very well be an American recipe but it is quite well-known in Sweden where we call it Mock Snickers. It's especially popular with children who can make the cookies themselves if a grown up heats the sugar and syrup mixture for them. I prefer Special K cereals to corn flakes myself and also make sure the peanut butter is the crunchy kind. We also cover the cool cookies with melted medium dark chocolate.

I've posted these before, but they are wonderful and I think they are the very best: 1 cup granulated sugar 1 cup brown sugar 1 cup butter 1 cup Jif smooth peanut butter 2 eggs 1 teaspoon vanilla 2½ cups sifted, lightly measured flour 1 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 10 oz. pkg. Reese's Peanut Butter Chips 1 cup chopped blanched peanuts Mix sugars, butter, peanut butter and eggs until fluffy; add vanilla. Add combined flour, soda, baking powder and salt. Stir in chips and nuts. Drop (2 tablespoons each) onto ungreased cookie sheet. Bake at 350° 9 to 11 minutes. Do not over bake. Cool on racks lined with paper bags, for chewy cookies. Marilyn

What kind of peanut butter? I often buy peanuts at a reduced price after the holidays and make my own peanut butter in the food processor. I also use powdered peanut butter and reconstitute it with water and add a little coconut oil to smooth out the texture. (Powdered peanut butter is a home food storage staple.) When Dillons (our Kroger associated grocery store) sends me a coupon for a free jar of Kroger peanut butter, I'll use that. The price of an 18-oz. jar of it has more than doubled over the last few years, so it MUST be good...... If I'm feeling wild and crazy I'll make sunflower seed butter and use that for something different. I'm not one of those "picky" people who choose Jif - because it normally doesn't fit my food budget. We regularly use 18-oz. of peanut butter per month without using it for cookies. This is our newest favorite peanut butter cookie recipe.... PEANUT BUTTER CRUNCH COOKIES Heat or microwave to liquefy: 1 stick of butter 3/4 c. peanut butter Add remaining ingredients: 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour (or wheat flour) 1/2 c. palm sugar (or brown sugar) 1/2 c. mini semi-sweet chocolate chips 1/2 c. cacao nibs (optional) Use an electric mixer to blend. Use a #50 portion scoop to portion cookies and place on a parchment paper lined cookie sheet. Press dough down slightly. Bake in a preheated 375-degree F. oven for 12-minutes. -Grainlady

If you want something a little different, you might like this recipe. I use to make this peanut butter and chocolate cookie tart all the time to take to the school bake sales when my son was young. The teachers would buy up the trays before they ever made it too the bake sale table. I'm not a peanut butter fan, so I've adapted the recipe over the years to make a shortbread cup for the chocolate filling. This is what the cookie looks like as the shortbread version. The peanut butter version looks the same except the cookie dough is a more golden brown. Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350ðF oven for 15 minutes or until outside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistency of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped.