No Bake Cornflake Peanut Butter Cookies
Deliciously crispy no-bake cookies combining cornflakes and peanut butter for a satisfying treat that's easy to prepare.
Ingredients
Main Ingredients
- 2 cups cornflakes - Lightly crushed for that perfect crunch
- 1 cup creamy or crunchy peanut butter - Make sure it’s halal-certified
- 1 cup honey or maple syrup - Sweetness to tie everything together
- 1 teaspoon vanilla extract – For a hint of warmth
- 1/2 cup chocolate chips (optional) – For a delightful topping (ensure they are halal)
Instructions
Preparation
- Start by gathering all your ingredients. Line a baking sheet with parchment paper to make transferring the cookies easy later.
- In a large mixing bowl, combine the peanut butter and honey (or maple syrup). If you want to melt the peanut butter slightly for easier mixing, you can pop it in the microwave for about 20 seconds.
- Gradually fold the cornflakes into the peanut butter mixture until they’re fully coated.
- Using your hands or a spoon, scoop out a small amount of the mixture and shape it into a patty or ball form. Place each cookie on the prepared baking sheet.
- If you’re using chocolate chips, gently sprinkle them on top of each cookie for extra sweetness and flavor.
- Place the cookies in the refrigerator for about 30 minutes to set.
- Once set, your delicious No Bake Cornflake Peanut Butter Cookies are ready to enjoy!
Notes
These cookies can last for about a week in an airtight container at room temperature. They can be refrigerated for up to two weeks, or frozen for up to three months.