Peanut Butter Cornflake Cookies Recipe
These Peanut Butter Cornflake Cookies are the perfect blend of sweet, nutty, and crunchy — a cookie that feels both nostalgic and new. They’re easy to make with pantry ingredients, and they never fail to bring a smile. Whether you’re a fan of cornflake cookies, peanut butter cookies, or you’re just craving something homemade and cozy, this recipe will become one of your go-to favorites.
Equipment
- Kitchen measuring scale/cups
- Baking try
- Baking sheets or parchment sheets
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 113g (½ cup) unsalted butter, softened
- 200g (¾ cup + 2 tbsp) creamy peanut butter
- 100g (½ cup) brown sugar, packed
- 80g (⅓ cup + 1 tbsp) white sugar
- 1 large egg
- 1 tsp vanilla extract
- 190g (1½ cups) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 30ml (2 tbsp) liquid milk (optional)
- 80g (2 cups) lightly crushed cornflakes
- 1 pinch salt
Instructions
- Preheat your oven to 329°F (165°C). Line a baking tray with parchment paper or a silicone baking mat and set it aside.
- In a large mixing bowl, beat together softened butter,brown sugar, and white sugar until light, creamy, and fluffy. This step helps create that perfect chewy texture.
- Mix in the egg and vanilla extract, blending until everything is well combined and smooth.
- Then, add the peanut butter and gently mix until everything comes together into a smooth, creamy blend.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add this dry mixture into the wet mixture, stirring gently until a soft dough forms.
- If your dough feels a little stiff, add the liquid milk (optional) and mix just until combined. It helps soften the dough and adds a nice creaminess.
- Chill the dough (recommended) Before baking, cover the bowl and place the dough in the refrigerator for 2–3 hours. This helps the dough firm up, so your cookies bake with perfect shape and flavor. If you have time, don’t skip this step — it makes a real difference!
- Scoop small portions of dough (1 ½ or 2 tablespoon or 30g of dough) and roll them into smooth balls. Then gently roll each ball in the lightly crushed cornflakes, coating the outside evenly.
- Place the coated dough balls on your prepared tray, leaving space between each one. Gently press the tops with your fingers to slightly flatten them.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers look set but still soft.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up beautifully as they cool — and the aroma is simply irresistible!