Peanut Butter Cookies with a Corn Flake Crunch
Transform your cookie game with these irresistible Peanut Butter Cookies with a Corn Flake Crunch! This recipe combines the rich, creamy flavor of classic peanut butter cookies with the unexpected, delightful texture of a buttery, caramelized corn flake topping. Each bite is a perfect balance of soft, chewy goodness and satisfying crunch. The cookies themselves are simple to make, featuring pantry staples like all-purpose flour, brown sugar, and vanilla extract, while the corn flake crunch adds a fun twist that takes these treats to the next level. Ready in under 40 minutes, they’re perfect for bake sales, afternoon snacks, or holiday dessert trays. Don’t miss out on these sweet and salty delights—your next cookie craving is calling!
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Recipe Information
Ingredients
- 113 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 90 grams Brown sugar (packed)
- 120 grams Creamy peanut butter
- 1 Large egg
- 1 teaspoon Vanilla extract
- 160 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 120 grams Corn flakes cereal
- 30 grams Butter (for corn flake crunch)
- 20 grams Brown sugar (for corn flake crunch)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, combine softened butter, granulated sugar, and brown sugar. Beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add peanut butter and continue to mix until well incorporated.
Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
To prepare the corn flake crunch, melt 30 grams of butter in a small pan over medium-low heat. Stir in 20 grams of brown sugar until dissolved.
Pour the mixture over the corn flakes, tossing gently to coat. Spread the coated corn flakes out on a parchment-lined baking sheet to cool for 5-10 minutes.
Scoop tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a fork to create a criss-cross pattern.
Sprinkle the corn flake crunch evenly over the tops of the cookies, pressing gently to adhere.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden but the centers still appear soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Peanut Butter Cookies with a Corn Flake Crunch and enjoy!
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 452.6 g | 165% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 230.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 252 mg | 19% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
