Dark Chocolate and Peanut Butter Cornflake Cookies

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 entering this to AlphaBakes hosted this month by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter is P for Peanut Butter.

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.

 cream butter and sugars together until you get a pale golden mixture 

 adding peanut butter chips 

 adding cornflakes 

 ready to go in the oven - don't worry if the mixture is a little crumbly 

 delicious! 

Recipe adapted from The Lass in the Apron

113g butter

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.  

Cornflake Chocolate Chip Bites

This month's Treat Petite Challenge has the theme of 'Childhood Memories'. I had a very happy childhood and I have lots of wonderful memories so it was difficult to pick something that encapsulates it in a bake. It's quite a broad theme and it will be interesting to see what everyone else comes up with.

I was looking for something the other day and I found an old notebook of mine which contains recipes that my mum has passed on to me. I've not seen this book in years so it was good fun looking through it and seeing old recipes that I've not made in recent times. This cornflake chocolate chip bites is one of them and it's something that my mum used to make a lot for us. It's really quick and easy to make and it's highly addictive. I honestly could have eaten the whole lot myself but I didnt! 

As mentioned I'm sending this to Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is Childhood Memories.

I'm also sending it to Family Foodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers and Mash. The theme this month is Barbecues, Picnics and Outdoor Eating. These little treats are quick to put together and easy to transport. They are guaranteed to impress and the kids will enjoy them as much as the adults. 

 cornflakes, chocolate chips, honey, sugar, butter 

 melt butter, sugar and honey 

 stir in cornflakes and mix then add the chocolate chips 

 ready to go in the oven 

 delicious! 

Mum's recipe

90g butter

85g caster sugar

1 tablespoon honey

125g cornflakes

100g chocolate chips

• Preheat the oven to 160C. 
• Melt butter, sugar and honey in a medium sized saucepan. 
• Pour in the cornflakes and mix well. 
• Allow to cool slightly.
• Stir in chocolate chips. 
• Spoon into petit four cases and place on a large baking tray.
• Bake for about 10 mins.
• Enjoy! 

Chocolate Easter Egg Nests

This is a really quick and easy no bake treat for Easter. I love eating these but have never made my own so decided to give it a go this year. It's cornflakes set in melted chocolate, golden syrup and butter and topped with mini eggs. They look really cute especially in colourful cases. I've made 3 batches of these already and may make more for Easter.

I'm sending this to The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... which has the theme of 'fun' this month. These are really fun to make and eat and the kids can join in the fun of making them. 

I'm also sending this to Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer.
The theme this month is 'Spring into Easter' and these definitely scream Easter.

And to Calendar Cakes hosted by Rachel from Dolly Bakes. The theme this month is Easter Bakes.

It's also perfect for Dead Easy Desserts created by Sarah from Maison Cupcake and hosted by Michelle from Utterly Scrummy Food For Families. These no bake treats are ready in under 30 minutes excluding chilling time. 

 cornflakes, golden syrup, chocolate, mini eggs, butter 

 mix the cornflakes into the melted chocolate mixture 

 Place into fairy cake cases and top with 3 mini eggs 

 Set in the fridge for a few hours or overnight 

Recipe from BBC Food recipes 

200g chocolate
2 tablespoons golden syrup
50g butter
75g cornflakes
36 mini eggs

• Line a 12-hole fairy cake tin with paper cases.
• Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water.
• Allow to cool slightly. 
• Stir in the cornflakes until it's completely coated in the chocolate mixture.
• Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour or overnight until set.

Nigella Christmas Cornflake Wreaths

This is a Nigella recipe which is simple yet effective. It's a fun project to do with the kids and they will absolutely love these as it's sweet and crunchy and cute! The Christmas sprinkles add a lovely festive touch. It's a no bake recipe that can be made up to a week ahead. It will also keep in the freezer for 3 months.  

I'm entering this to a few challenges this month

AlphaBakes which I am hosting this month and co host with Caroline from Caroline Makes. The letter this month is X for Xmas Cornflake Wreaths.

Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food Gifts.

Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock.

Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme this month is Happy Holidays.

Four Seasons Food hosted by Anneli from Delicieux and Louisa from Eat your Veg. The theme this month is Party Food.

Let's Cook Christmas Party Food hosted by Nayna from Simply Food.

Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... The theme this month is Quick and Easy. These are not technically biscuits but they'd easily fit in a biscuit barrel :) 

Family Fodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers & Mash. The theme this month is Kids Christmas and I'm sure most kids love cornflakes. They will also have fun making these with you.

Dead Easy Desserts hosted by Sarah from Maison Cupcake. This can definitely be prepared in under 30 minutes, excluding chilling time.

Secret Recipe Club Holiday Treats Party 

 cornflakes, mini marshmallows, vanilla extract, butter, sesame seeds, christmas sprinkles 

 Melt butter, then add marshmallows 

 add in crushed cornflakes and sesame seeds 

 shape into wreaths and add some christmas sprinkles 

Recipe is taken from Nigella Christmas page 210. If you do a google search for Nigella Christmas Cornflake wreaths, you can find the recipe online. 

Cornflake and raisin cookies

This is a really quick and easy recipe using store cupboard ingredients. It tastes like breakfast in cookie form! The cornflakes were soft after baking but definitely added texture to the cookie. I think I might try rolling the dough in cornflakes before baking next time to give more of a crunch - has anyone tried this? 

I'm sending these to Tea Time Treats hosted by Karen from Lavender and Lovage and co-hosted by Kate from What Kate Baked. The theme this month is The Biscuit Tin and Cookie Jar. 

I'm also sending these to Credit Crunch Munch created by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This month Janice from Farmersgirl Kitchen is the guest host.  These cookies can easily be made on a budget and is a great way to use up leftover cornflakes and raisins.

As cornflakes are traditionally eaten for breakfast, I think these would be suitable for the Breakfast Club this month which has a theme of 'Bakes'. The breakfast club was created by Helen from Fuss Free Flavours and is guest hosted this month by Katie from Feeding Boys and a Firefighter.

 

 adding cornflakes to the mix 

Makes approximately 45 cookies

113g butter
125g brown sugar
245g raisins
220g plain flour
75g cornflakes
2 eggs
1 teaspoon vanilla extract

• Preheat oven to 170C. 
• Line 2 baking trays with parchment paper.
• Cream the butter and sugar for a few minutes.
• Add the eggs one at a time and mix well. 
• Add in the vanilla extract.
• In a separate bowl, sift the flour then add the raisins to the flour and stir. 
• Add to the butter mixture and mix well.
• Finally stir in the cornflakes.
• Place coops of cookie dough spaced apart on a baking tray.
• Bake for 10-12 minutes or until the bottom is cooked - these cookies don't brown much so be careful not to overcook them.
• Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. 

Afghan Biscuits

An Afghan biscuit is a traditional New Zealand biscuit which contains cornflakes and chocolate, topped with chocolate icing and half a walnut.  The origin of the recipe and name is unknown but apparently it's a Kiwi classic. It tastes like a cross between a brownie and a cookie and I particularly like the crunch of the cornflakes. They're really easy to make and quite addictive to eat so I'm sure I'll be making more of these! 

I'm entering this to AlphaBakes, a monthly blogging challenge where we select a random letter from the alphabet and bake/cook with it. I am hosting this month and Caroline from Caroline Makes will be hosting next month. The letter for April is 'A' for Afghan biscuits. 

 They ran out of small boxes of cornflakes so I had to get the super size one! 

 mixing the flour, cocoa powder and cornflakes

 ready to go in the oven 

 waiting to be iced

 add a small teaspoonful of icing on top

 and finish with half a walnut 

Makes approximately 35 biscuits

For the biscuits

200g butter

100g caster sugar

1 teaspoon vanilla extract

185g plain flour

4 tablespoons cocoa powder 

60g cornflakes

For the icing

125g icing sugar

1 tablespoon cocoa powder

15g butter

2-3 teaspoons hot water

walnut halves to decorate

• Preheat the oven to 180C.
• Grease and line 2 baking trays
• Cream the butter and sugar until pale and fluffy.
• Add the vanilla extract. 
• In a separate bowl, sift the flour and cocoa powder and mix together.
• Stir in the cornflakes and mix. 
• Add the dry ingredients to the creamed butter mixture and mix well.
• Use a small ice cream scoop to place even sized scoops of dough on the baking tray spaced apart.
• Bake for 10-12 minutes. 
• Allow to cool completely before icing.
• Make the icing by mixing all the ingredients together in a bowl. 
• Place a small teaspoon of icing on top of each biscuit and finish with half a walnut.