Have you heard of The Great Food Blogger Cookie Swap? Organized by the lovely foodies, Lindsay and Julie, this event brings food bloggers from all over together to exchange new cookie recipes. Did we all travel and get together in one place, you ask? Nope! That’s the beauty of it! Lindsay and Julie assigned all participants to three other bloggers and we shipped our cookies to them. 🙂
This year, our registration free was donated to Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. So, not only did we have fun swapping cookies, but we were able to contribute to a great cause!
I made and sent these AD-DICT-ING no-bake cookies to my three recipients. Since we are in the middle of packing for our move and I’m fighting “fun” pregnancy fatigue, I needed to put together something easy. And, wow, were these easy! Using only three ingredients and taking up not much time at all, these were perfect for me to throw together in a pinch and sturdy enough to hold up in the mail. I even made a second batch just a few days later for the neighborhood kiddos.
Butterscotch and peanut butter…. ummm… hello. If you know me at all, you know that since these were the two main ingredients, naturally, I ate up FIVE of these in a row. Yes, I did. You can ask my neighbor who was walking by my window as I was taking photos of the cookies, and more than likely saw me chomping on them at the same time.
No-Bake Butterscotch Cornflake Cookies
- 5 cups Cornflakes cereal
- 1 package (11 oz) butterscotch chips
- 1/2 cup creamy peanut butter
- Measure cereal into a very large bowl; set aside.
- In a 1-quart microwaveable bowl, melt the chips and peanut butter in the microwave on high for 1 minute. Stir until smooth (microwave an additional 30 seconds, if needed).
- Remove melted butterscotch from microwave and pour over the cereal. Use a rubber spatula or wooden spoon to gently mix the cereal and coat with the butterscotch. Drop by small spoonfuls onto wax paper. Allow to completely cool until hardened.
- Source: Inspired by Tastebook