Servings: 12 cookies
Calories: 150kcal
Equipment
- large bowl
- saucepan
- spatula
- Baking Sheet
Ingredients
For the Cookie Base
- 2 cups cornflakes provides texture and stability
- 1 cup mini marshmallows adds sweetness and gooeyness
For the Binding Mixture
- 1/2 cup peanut butter offers creaminess and flavor
- 1/4 cup honey natural sweetener and binder
- 1/2 teaspoon vanilla extract adds aromatic touch
Instructions
How to Make
- In a large bowl, gently combine the cornflakes and mini marshmallows until evenly mixed.
- In a saucepan, add the peanut butter, honey, and vanilla extract. Heat over medium-low, stirring until melted and smooth.
- Pour the warm peanut butter mixture over the cornflakes and marshmallows, ensuring everything is cohesively bound.
- Stir with a spatula until all the cornflakes and marshmallows are well coated.
- Drop spoonfuls of the mixture onto wax paper or a baking sheet and shape them as desired.
- Allow the cookies to cool completely at room temperature.
Notes
Optional: Drizzle melted chocolate over the cooled cookies for extra sweetness.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Calcium: 1mg | Iron: 4mg
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