Peanut Butter Chewies (No Bake Cookies)
Personally, I’m not a HUGE fan of peanut butter. Last year, I was gifted with a plate of these cookies for Christmas. I could not stop eating them! These are a no-bake three-ingredient cookie that reminds me of Rice Krispie treats. I had dipped a few of these in melted milk chocolate, and loved them. Natural light had slipped away, so I planned to drizzle the rest of the cookies with chocolate, the following day. When I went to finish my work, the cookies were all eaten, by my hungry men and their friends. They loved them. (Recipe source: Karo Syrup.com; directions adapted by me)
NOTE: I do not recommend doubling the recipe, which I did. The cookie mixture sets up really fast, and that I built up a sweat trying to scoop out 7 dozen cookies in a big hurry!
TASTING NOTE: I found these cookies to be cloyingly sweet, unless they were dipped in chocolate. However, my adult son disagreed. He loved them, and was sad when they were gone. I’d like to adapt this recipe by decreasing the corn syrup and white sugar by 1/4 cup each. I’ll update the recipe if I’m pleased with the results.
COOKING/TASTING NOTES: I like to use Ghirardelli chocolates for melting, as it is affordable and tastes great. I melt two bars of chocolate over a double boiler. If I use a microwave, I use a lower power setting in 20-30 seconds bursts and stir until smooth. I don’ recommend using chocolate chips, because they generally tend to “sieze” if melted in the microwave or over a double boiler (I’m speaking from personal experience, even although I added a little vegetable oil to the chips.
- 1 cup sugar
- 1 cup Karo light corn syrup
- 1 cup peanut butter, creamy or chunky
- 6 cups cornflakes or other crispy corn cereal
- Good quality milk or dark chocolate, for dipping or drizzling (optional)
Preparation time 10mins
Cooking time 15mins
Adapted from foodiewife-kitchen.blogspot.com
Place the cornflakes into a large bowl; set aside.
Combine sugar, corn syrup and peanut butter in a large saucepan. Heat until mixture comes to a boil around the edges of the pan, stirring continually. Remove from heat and pour over cornflakes. Stir gently, until thoroughly coated.
Drop cookies, using about 2 tablespoons for each, onto waxed paper. You can use a 2-inch cookie scoop. Let cool. Store in airtight container.
Once the cookies have cooled and set, you can either dip the bottom of every cookie in melted chocolate (my favourite way) otherwise you can drizzle it over each cookie.