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If there’s one thing I love doing, it’s turning familiar flavors into something unexpected! These Peda and Cornflake Chevdo Chai Cookies might sound wild at first, but the flavor combination itself is deeply nostalgic to me. Growing up, I loved snacking on spicy, tangy chevdo (a snack mix thats typically spicy, salty, sweet and tangy!) with a little peda (a classic dessert – Indian Milk fudge) on the side for sweetness, always paired with a cup of spicy masala chai!
So naturally, I asked myself the most important question: what if this was a cookie?
The result is almost like a Gujarati Everything but the Kitchen Sink Cookie, a chewy brown sugar cookie packed with tons of contrasting flavors and textures! These cookies are sweet and creamy from peda, savory and crunchy from cornflake chevdo, and gently spiced with chai masala. They’re bold but balanced, and every bite hits a little differently!
Why This Flavor Combination Works
This isn’t a random mash-up! Indian snacks often play with contrast: sweet against salty, spice alongside richness, crunch paired with something soft.
- Peda/penda brings milky sweetness and richness!
- Cornflake chevdo adds crunch, heat, and tang!
- Chai masala ties everything together with warm spices!
When baked into a chewy brown sugar cookie, those flavors mellow and merge while still staying distinct!
Tips for the Best Cookies
- Don’t overmix the chevdo when mixing, you don’t want it to be fully crushes, don’t over do it!
- Refrigerate the peda- this helps them 1)be firm enough to chop and 2) not mush into the cookie dough when it’s mixed in!
- Don’t overbake – these cookies are best when soft in the center!
- Taste your chevdo first since spice levels vary and may affect how much you want to use! P.S you can even use farali chevdo for this recipe!
What Do These Cookies Taste Like?
These cookies are:
- Sweet from the peda and brown sugar
- Salty and crunchy from the chevdo
- Warm and aromatic from chai masala
They’re cozy, bold, nostalgic, and just a little unhinged in the way that makes you go back for another bite!
Perfect for Chai Time
These cookies are meant to be eaten with a cup of masala chai. The spices bloom even more with a warm drink, and the sweet-salty balance really shines! They’re perfect for afternoon snacks or wedding or baby shower cookie boxes!
Print
Peda and Cornflake Chevdo Chai Cookies
- Total Time: 25
- Yield: 2 dozen 1x
- Diet: Vegetarian
Description
Peda and Cornflake Chevdo Chai Cookies are chewy brown sugar cookies with peda, crunchy chevdo, and warm chai spices.
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (213 g) light brown sugar, packed
- 2 tbsp (25g) granulated sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 egg (or ¼ cup applesauce)
- 2 tsp vanilla extract
- 1 ½ cup (180g) all-purpose flour
- 2 tsp chai masala
- 1 1/2 cups (74 g) cornflake chevdo (I used Garvi Gujarat brand), plus more for topping
- 5 peda (156 g), cold, 1/4 inch dic
- 3 tbsp (30 g) golden raisins, plus more for topping
Instructions
- To make the cookie dough, add butter, brown sugar, sugar, baking powder, baking soda, salt, and chai masala to a mixing bowl. Mix with a hand mixer or stand mixer with a paddle attachment for 6 minutes, scraping down the bowl halfway through. Add egg and vanilla and mix for 1 minute. Scrap the bowl down and add flour. Mix until almost combined, then add all cornflake chevdo, 1 cup of chopped peda, and raisins. Mix for a few seconds until combined, but be sure not to overmix as all the chevdo will get crushed. Cover with plastic wrap and chill the dough for 1 hour.
- Preheat oven to 325°F. Line 2 baking trays with silicone mats or parchment paper and set aside. Roll out 2 tbsp (35 g) of the cookie dough and place it on a baking tray, 2 inches apart. Top each dough ball with additional chevdo, raisins, remaining chopped peda, and a pinch of kosher salt. Freeze the cookies for 10 minutes.
- Bake for 12-13 minutes, or until golden brown and the center is still soft and gooey. Let the cookies cool on the tray for 10 minutes before transferring them to a rack to cool completely. Store in an airtight container for up to 5 days.
Notes
- Replace cornflake chevdo with farali chevdo for a more salty sweet vibe!
- Prep Time: 10
- Cook Time: 15
- Category: dessert
