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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
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.
Check out my Cornflake Cookies recipe next for more easy and delicious cookie recipes!
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.
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!
How To Make Peanut And Cornflake Cookies
Preheat your oven to about 170°C to 180°C (325°F to 350°F) and move the rack to the upper level. Then, line a baking tray with some parchment paper to keep things from sticking.
Alright, grab a big mixing bowl and toss in the unsalted butter, shortening, and peanut butter. Mix it all up until it’s nice and soft. Then, sift in the icing sugar and beat it until it gets all fluffy. Next, slowly add in the beaten egg, mixing well after each pour. Finally, sift in the cake flour and mix everything together until it’s nice and smooth.
Now, throw in the chocolate corn flakes and almond flakes, and mix it all up to form a dough. Once it’s all combined, grab about 30g (or 1 oz) portions of dough—roughly ¼ cup each—and divide it up.
Next, roll each portion into a ball and give it a little flattening. Then, just pop them onto the baking tray, making sure they’re spaced out nicely.
Pop them in the oven and bake for about 18-20 minutes, or until they’re golden brown and looking delicious!
Frequently Asked Questions
This recipe is only 854 calories per serving.
What To Serve With Peanut And Cornflake Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Peanut and Cornflake Cookies
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.
Notes
2. The chocolate corn flakes may be crushed beforehand, so that they can be easily added into the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pls ma is there any substitute for the cake flour and shortening
Just follow instructions. Don’t change anything please.
Just made these but found batter way too dry!! Ended up adding lots more egg and shortening!!
Hi Bee. How many biscuits that one batch yield?
HI Bee
Can cake flour replace with only plain flour or multi-purpose flour !
I think so.
Your cookies look and sound tempting. Wish I had some.
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
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.
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
Cake flour is lower gluten.