Peanut Butter Cornflakes Cookies
The hub has requested for peanut butter cookies as we bought a batch of really delicious creamy peanut butter from Malaysia called Peanut King (you can order them online at www.peanutking.com.my.) And as a peanut butter fiend, I was only happy to oblige and roped in the kiddo to help test out this recipe that I came across on www.fifteenspatulas.com.
Not only it is easy (no mixer required!), the recipe produces truly delish crisp yet chewy cookies that are sweet and salty. I adapted it slightly by adding crushed cornflakes and chocolate chips on different occasions. This recipe yields 45 medium sized cookies the first time I tested it, and a whooping batch of 87 cookies during the second round when I made them smaller! Do give it a go - your family will love these gold nuggets.
Ingredients:
All purpose flour - 1 & 1/2 cup
Baking soda - 1 tsp
Baking powder - 1/2 tsp
Salt - 3/4 tsp (I use pink Himalayan salt)
Frosted cornflakes - 1/2 cup (crushed slightly; optional)
Unsalted butter softened - 1/2 cup
White sugar - 1/2 cup
Brown sugar - 1/2 cup
Large egg - 1
Vanilla extract - 1 tsp
Creamy peanut butter - 2/3 cup
Method:
- Combine all the dry ingredients in a bowl: the flour, baking soda, baking powder, cornflakes and salt.
- In a separate mixing bowl, mix the softened butter (leave it out for 10 mins in a warm saucepan), brown sugar, and white sugar together with a wooden spoon till creamy.
- Add the egg and vanilla extract and mix well again. Then add the peanut butter and mix till you get a smooth mixture.
- Add 1/4 of the flour mixture and slowly mix. Then add the rest of the flour in batches till it is well incorporated. You shouldn’t see any flour. Let the dough rest in the fridge for at least 15 minutes before baking.
- When you are ready to bake, preheat the oven to 180 degrees Celcius. Line your baking trays with baking paper or lightly grease with oil to prevent sticking.
- Spoon a small cookie dough and press it down slightly. Do not make a smooth ball because the rough edges actually help to make the cookies achieve a nice crisp texture.
- Bake them for 15 minutes. They may feel soft out of the oven but harden to a crisp when they cool down on a rack. Let them cool down completely before packing in airtight containers (they taste good within a week). We actually love them warm from the oven - and that smell of freshly baked cookies is heavenly!
*Tips:
- You can make more quantity and freeze some dough for later use.
- Apart from cornflakes, you can also add oats, nuts, seeds, raisins or chocolate chips for added texture.
V.2: Peanut butter Chocolate Chips Cookies
- I made a delicious batch of Peanut butter chocolate chips cookies by replacing 1/2 cup of flour with cocoa powder and replaced the cornflakes with a cup of chocolate chips. So, so, so good! See photo below.
Recipe courtesy of Carlyn Law, Eattodraw.com. Adapted from Fifteenspatulas.com
