Description
Warm, crunchy clusters of cornflakes and creamy peanut butter in a satisfying, no-bake cookie.
Ingredients
Scale
- 90 g (3 cups) cornflakes
- 250 g (1 cup) smooth peanut butter
- 120 ml (1/2 cup) honey
- 56 g (1/4 cup) unsalted butter
- 60 g (1/2 cup) powdered (icing) sugar, optional
- 5 ml (1 tsp) vanilla extract
- 1/4 tsp (1.5 g) fine salt
Instructions
- Toast the cornflakes if desired for added crunch.
- Warm the peanut butter, honey, and butter in a saucepan until smooth.
- Mix in powdered sugar if using, until well blended.
- Fold the warm mixture into the cornflakes until evenly coated.
- Drop mounded spoonfuls onto a parchment-lined baking sheet and let set.
- Optional: Drizzle with melted chocolate for an extra treat.
Notes
For a gluten-free version, use certified gluten-free cornflakes. For a vegan version, replace butter with coconut oil and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6.5 g
- Sodium: 55 mg
- Fat: 7.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.2 g
- Protein: 3.5 g
- Cholesterol: 10 mg