Peanut and Cornflake Cookies

5 from 4 votes
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These amazing peanut and cornflakes cookies are rich, crispy and crunch. The recipe is so easy and calls for simple pantry ingredients. So yummy!

Peanut and cornflake cookies.
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Peanut And Cornflake Cookies

Make these amazing peanut and cornflakes cookies, rich, crispy, and crunchy cookies with your pantry ingredients. They are so easy to make and yummy!

This past couple of weeks, I have been totally consumed by following the very popular Korean Drama “You Who Came from the Star” that I have pretty much neglected this blog.

The Rasa Malaysia kitchen has been closed as I follow the episode after episode every day and night.

Plus the rainy weather here in Southern California just gives me the perfect excuse—no natural light for food photography—to just indulge in the Korean alien and human love affair.

It’s actually quite liberating, to live in the Korean drama love bubble for a little bit and not having to worry about new recipe development for Rasa Malaysia.

I need my break, too.

Best peanut and cornflake cookies recipe.

Of course I am truly lucky that I have my contributor CP Choong covering for me by sharing a few amazing baking recipes: mini Nutella cheesecake, mini brownie butter cake, Nutella pound cake.

She actually shared this peanut and cornflake cookies recipe with me a few months ago but I haven’t gotten to posting the recipe on the blog until now.

So here it is, the crispy, aromatic, crunchy peanut and cornflake cookies, perfect for your weekend’s baking.

Peanut and cornflake cookies, ready to serve.

If you are like me and follow TV drama, this is a great snack to have while you are taking in the sappy love story or happy romance of the drama world.

Get yourself a cup of coffee, and if you’re in a wintery place, bundle up, wear your socks, cover up with your favorite throw or blanket while sitting/lying on the couch, turn on your TV or computer screen, and then just sit back, relax, and enjoy.

Life can be as simple as that, drama, coffee, and cookies!

This peanut and cornflake cookies (chocolate cornflakes!) combine the two best ingredients for cookies, and I am sure you will love this recipe very much. Have a wonderful weekend!


Frequently Asked Questions

How many calories per serving?

This recipe is only 854 calories per serving.

Easy homemade peanut and cornflake cookies recipe.

What To Serve With Peanut And Cornflake Cookies

For a delightful afternoon tea, I recommend the following recipes:

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5 from 4 votes

Peanut and Cornflake Cookies

Peanut and Cornflakes Cookies. Make these amazing rich, crispy, and crunchy cookies with your pantry ingredients, so addictive!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people
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Ingredients  

  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 1/3 cup peanut butter
  • 1/2 cup icing sugar
  • 1 egg
  • 2 1/2 cups cake flour
  • 2-3 cups chocolate corn flakes, I used 50g (1¾ oz)Coco Crunch and 50g Corn Flakes
  • 1/2 cup almond flakes

Instructions 

  • Preheat the oven to 170°C to 180°C (325°F to 350°F) and set the rack on the upper level. Line a baking tray with parchment paper.
  • In a large mixing bowl, combine unsalted butter, shortening, and peanut butter, then mix well until softened. Sift in the icing sugar and beat until the mixture is fluffy. Gradually pour in the beaten whole egg, mixing well after each addition. Sift in the cake flour and mix until well combined.
  • Toss in the chocolate corn flakes and almond flakes, mixing well to form a dough. Divide the dough into 30 g (1 oz) portions (approximately ¼ cup each).
  • Roll each portion into a ball, then flatten slightly. Arrange the flattened balls on the baking tray.
  • Bake in the preheated oven for 18-20 minutes, or until golden brown.
    Peanut and Cornflake Cookiea

Notes

1. Use the chunky type of peanut butter in this recipe for a crunchier bite.
2. The chocolate corn flakes may be crushed beforehand, so that they can be easily added into the dough.

Nutrition

Serving: 4people, Calories: 854kcal, Carbohydrates: 101g, Protein: 19g, Fat: 44g, Saturated Fat: 14g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 71mg, Sodium: 214mg, Potassium: 326mg, Fiber: 5g, Sugar: 29g, Vitamin A: 666IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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11 Comments

  1. Akayinode haleemat says:

    Pls ma is there any substitute for the cake flour and shortening

    1. Rasa Malaysia says:

      Just follow instructions. Don’t change anything please.

  2. Steph says:

    Just made these but found batter way too dry!! Ended up adding lots more egg and shortening!!

  3. Jinie says:

    Hi Bee. How many biscuits that one batch yield?

  4. chor says:

    HI Bee

    Can cake flour replace with only plain flour or multi-purpose flour !

    1. Rasa Malaysia says:

      I think so.

  5. Heide M. says:

    Your cookies look and sound tempting. Wish I had some.

  6. Felicia Ng says:

    Hi, I do not have Shortening at home, may I know what can I replace with? I heard Shortening is not good for health, is that true?

    Thanks!
    Felicia

  7. mindy says:

    LINDY,if you google cake flour, wou will see that it can be made by taking a cup of all purpose bread flour and substituting 2 T of it with Cornstarch. It makes the cookies lighter. Google will take you to a lot of good flour sites.

  8. Lindy says:

    I live in New Zealand. What is your “cake flour” – we have plain flour, high grade flour (used for fruit cakes) self raising flour (this has a raising agent already in it). Wholemeal flour,corn or maize flour (very fine for recipes like melting moments). Are any of these like your cake flour?
    Thanks
    Lindy

    1. Rasa Malaysia says:

      Cake flour is lower gluten.