Peanut and Cornflake Cookies
Peanut and Cornflakes Cookies. Make these amazing rich, crispy, and crunchy cookies with your pantry ingredients, so addictive!
Servings: 4 people
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
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.
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