Description
Peda and Cornflake Chevdo Chai Cookies are chewy brown sugar cookies with peda, crunchy chevdo, and warm chai spices.
Ingredients
Scale
- 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
