Recently I got a lovely care package from America via a friend. I've already baked with the butterscotch chips and pumpkin puree. This time I am using my all time favourite ingredient peanut butter in the form of Reese's peanut butter chips. The inspiration for this recipe comes from Alexandra from The Lass in the Apron. She made these Everyday Double Chocolate Cookies for AlphaBakes which I immediately bookmarked. I've put my own twist on the recipe and they were absolutely amazing. The cookies were crunchy particularly with the crispy cornflakes. It was the perfect balance between sweet and salty and I particularly liked that the peanut butter chips did not melt after baking. You get a really intense chocolate hit with the crunchiness and slight saltiness of cornflakes and peanut butter. I can't wait to try different variations of this versatile recipe.
I'm also entering this Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes. I bookmarked this recipe back in May 2014 and have finally gotten round to making it.
Recipe adapted from The Lass in the Apron
100g light brown sugar
70g caster sugar
2 teaspoons vanilla extract
3 tablespoons vegetable oil
2 tablespoons water (use 1 tablespoon at a time)
215g plain flour
3 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
45g cornflake cereal
283g peanut butter chips (1 bag)
- Preheat the oven to 180C
- Cream the butter and sugars together until smooth.
- Add vanilla extract and 1 tablespoon of water.
- (Alexandra advises that you leave the mixture to stand for at least 10 mins to help develop the butterscotch notes but I skipped this as I was short on time)
- Mix in the flour, cocoa powder and bicarbonate of soda.
- If necessary, add in the remaining tablespoon of water. The dough will be quite soft and sticky.
- Add in the peanut butter chips and mix with a spatula.
- Finally stir in the cornflakes.
- Place a small ice cream scoop of dough spaced apart on a baking tray. Don't worry if the mixture is a little crumbly - just press it firmly into a ball and it will stick together.
- Bake for approximately 10-12 minutes or until cooked.
- Allow to cool on the tray before transferring to a wire rack to cool completely.