Cornflakes Peanut Cookies Using Airfryer

One day, I found a few packets of (unwanted) mini Special K cereal cornflakes in the kitchen cabinet.

Marketed by Kellogs as a low-fat/ weight-loss cereal, it doesn't really taste good by itself to be honest. That's why I probably chucked it aside after finishing a packet. But I still have to finish the remaining ones, right? That's when I dug the cabinet further and found some ground peanut powder. Oh yes, I likely wanted to bake peanut cookies for Chinese New Year some time back and bought too much!

Okay, so putting them together and after some experimentation, here's another cookies recipe for sharing: Cornflakes Peanut Cookies Using Airfryer. Btw, I am really glad that the ground peanut added some extra flavour and crunch. Enjoy!!

Cornflakes Peanut Cookies Using Airfryer

Recipe

Yield: 25 pieces

Ingredients

80g plain flour
40g Special K/ normal cornflakes
40g ground (i.e. grinded) peanuts
80g butter (peanut butter would be really nice too!)
40g sugar

1/2 egg, beaten
1/4 tsp vanilla extract

1/4 tsp salt

Directions

1. Preheat airfryer at 140 degrees for 5 min.

2. Combine flour, cornflakes and peanuts. This is (A).

3. In another bowl, cream butter and sugar. This is (B).

4. Add (B) into (A). Slowly add in the egg, vanilla extract and salt as well. Combine well to form a soft dough. The cornflakes will get crushed; that's perfectly fine.

5. Weigh the dough at 10g each and roll them into a ball. Flatten them slightly (imagine: Famous Amos cookies' shape).

6. Bake in airfryer at 140 degrees for 15 min. Continue baking for a few minutes more if not yet golden-brown.

7. Allow the cookies to cool on the baking paper in the airfryer for a few minutes, before removing from the airfryer. Carefully transfer them to a plate to cool.

8. When the cookies are completely cool, place them into airtight containers. Do line the layers with doley paper to absorb oil. Store at room temperature. Enjoy!

If you have tried this recipe too, do share your photos with us!

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