For some reason I had an overwhelming urge to pick up several boxes of Jiffy corn muffin mix the other day when I was in the grocery store. I have no idea why, as I haven't bought any for quite some time! Fortunately though in the course of my internet recipe research I found several recipes that used Jiffy corn muffin mix, so how could I resist? It's always good to have a few quick reliable recipes up your sleeve when you fancy a fresh-baked no-nonsense cookie.
4 Tbsp butter, room-temperature
3 Tbsp sugar
1 egg, beaten
1 tsp vanilla
1 box Jiffy corn muffin mix
1 C chocolate chips
1/3 C walnuts, chopped
sea salt (optional)
Cream the softened butter and the sugar together in a medium sized bowl. Mix in the beaten egg and the vanilla.
Add the whole box of Jiffy corn muffin mix and stir the dough until well-mixed. Sprinkle in the chocolate chips, stir again, then chill the cookie dough for about 15 minutes in the fridge.
Preheat the oven to 350°.
Using an ice-cream scoop measure out balls of cookie dough onto to Silpat lined baking sheets, spacing them about 2 to 3 inches apart. Flatten them down slightly with a fork.
Bake for about 13-15 minutes until lightly browned and the dough is cooked through.
Remove the cookies from the oven, and if you like sprinkle lightly with a little sea salt before letting them cool. This recipe makes about 16 cookies.
I think next time I bake them I'll try substituting peanut butter for the butter and maybe a small handful of cranberries, but I must say they are delicious as is. The corn mix definitely adds an interesting texture to the cookies
These are super tasty peanut butter cookies! The recipe is based on one from the Peanut Butter & Co. Cookbook.
2 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups crunchy peanut butter
1 cup unsalted butter
1 tsp vanilla essence
3/4 cup granulated sugar
3/4 cup light brown sugar (dark brown is fine too)
2 large eggs
Preheat the oven to 350°.
In a large mixing bowl, sift the flour, baking powder, baking soda and salt and set aside.
Then using an electric mixer, mix together the peanut butter, butter and vanilla. Then add the both sugars and mix until they're well blended. Add the eggs, one at a time and continue mixing.
Then with the mixer on a low speed, add the the dry ingredients a little at a time until the ingredients are combined.
Using an ice-cream scoop make 1 1/2 inch scoops and place them about 3 inches apart on a cookie sheet. Gently press down on each ball of dough, and if you like make a criss-cross pattern with a fork.
Bake for about 12-14 minutes. Allow them to cool, and then enjoy one or two with a nice big glass of milk! What can be better than that?!
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