Ingredients for Peanut Butter Cookies With A Corn Flake Crunch
- Butter
- 1/2 cup packed light brown sugar
- Granulated Sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup crushed corn flakes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peanut Butter Cookies With A Corn Flake Crunch? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Peanut Butter Cookies With A Corn Flake Crunch
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the peanut butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the crushed corn flakes.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Flatten each cookie ball slightly with a fork, creating a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
12g
Carbs
3g
