PEANUT AND CORNFLAKE COOKIES
Rich, crunchy, and chewy, these peanut butter and cornflakes cookies are to die for. The ingredients list is short and sweet, using only staples from your pantry. It’s very delicious!
With just a few ingredients, you can copy these delicious peanut and cornflakes cookies that are rich, crispy, and crunchy. You can prepare them in no time, and they taste great.
I’ve been so engrossed in watching the hugely popular Korean drama for the past few weeks that I’ve almost completely forgotten about this blog. Because there is no natural light for food photography due to the rain here in Southern California, I have the perfect excuse to indulge in my Korean alien and human love affair.
Spending some time in the Korean drama love bubble rather than worrying about new recipe creation is actually pretty liberating. I, too, need a break.
To be honest, I’m quite thankful for the help of my contributor, who has generously shared three delectable baking recipes with me: tiny Nutella cheesecake, small brownie butter cake, and pound cake with Nutella as the primary ingredient. She gave me this recipe for peanut and cornflake cookies a few months ago.
It’s time to make those delicious crispy, fragrant, and crunchy peanut and cornflake cookies you’ve been dreaming about. It’s a nice snack to have while watching a sentimental love tale or happy romance on TV if you’re anything like me and enjoy it.
Make a cup of coffee, and if you’re in a colder climate, put on your warmest sweater or blanket and curl up on the couch to watch TV or surf the web. Then sit back, unwind, and take it all in. Drama, coffee, and cookies are all it takes to live a good life!
You can’t go wrong with these peanut and cornflake cookies (chocolate cornflakes!), and I’m sure you’ll enjoy making them.
Have a great time this weekend!
Each serving of this recipe contains only 234 calories.
INGREDIENTS:
- 80 g of peanut butter
- 70 g of icing sugar
- 60 g of unsalted butter
- 60 g of shortening
- 50 g of almond flakes
- 300 g of cake flour
- 1 egg
- 2-3 cups of chocolate corn flakes
INSTRUCTIONS:
- Set the oven rack to the uppermost position and heat it to 170°C-180°C (325-350°F).
- Butter, shortening, and peanut butter are mixed together in a big basin to soften them.
- Beat the icing sugar into the mixture until it is light and fluffy. In batches, add the beaten egg and stir thoroughly. Mix in the cake flour after it’s been sieved.
- Almond flakes and cocoa powder can also be added to the cereal mix.
- To make dough, combine all ingredients thoroughly. Make 30 g portions out of the dough (about 14 cups).
- Using a rolling pin, flatten each part into a ball. Bake on a baking sheet. 18-20 minutes in a hot oven should do the trick.
NOTE:
In order to get a crunchier bite, use chunky peanut butter instead of smooth. It is possible to smash the chocolate corn flakes prior to adding them to the dough so that they may be readily included in the mixture.