Ingredients
Scale
- 1 cup creamy peanut butter
- ½ cup (1 stick) unsalted butter
- ½ cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 5 cups cornflakes cereal
- ¼ to ½ tsp sea salt, to taste
Instructions
- In a medium-sized saucepan, combine the peanut butter, unsalted butter, and honey (or maple syrup). Heat over medium heat and stir frequently until melted (avoid boiling).
- Take the pot off the heat, then add the pure vanilla extract and the cornflakes along with sea salt (if desired). Mix until all the cornflakes are coated evenly.
- Prepare one or two large rimmed baking sheets by lining them with parchment or wax paper. Spoon mounds of the cornflake mixture onto the sheet, forming cookies of your preferred size. Stir the mixture between creating mounds to ensure even distribution of the coating.
- Place the baking sheets in the freezer for 1 hour, or in the refrigerator for 1.5 to 2 hours, allowing the cookies to set completely.
- Once set, use a spatula to carefully lift the cookies off the parchment paper and enjoy!
Notes
Ensure the peanut butter and honey mixture doesn’t boil for the best texture.
Feel free to adjust the salt to match your taste preference. Use sticky notes to help shape the cookies, if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.