Peanut Chews

24 servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
5.0/5 (1)
A quick drop cookie with minimal cooking time—peanut butter, corn syrup, sugar, and cornflakes combine for a sweet no-bake treat. They never go in the oven, making them perfect for hot Louisiana summers when you don’t want to heat up the kitchen.

Ingredients

24 servings
  • 1/2 cup white corn syrup (Karo)
  • 1/2 cup granulated sugar
  • 1 6 oz jar chunky peanut butter
  • 3 cups cornflakes

Step-by-Step Instructions

  1. Combine the corn syrup and sugar in a medium sized heavy saucepan. Bring to a low boil; once you have reached the boiling stage, boil the mixture for three minutes.
  2. Stir in the peanut butter then remove from heat. Stir in the cornflakes or cereal.
  3. Drop by teaspoonsful on wax paper. Cool completely before serving, about 20-30 minutes.

Common Problems and Solutions

Q: Why are my peanut chews too hard?

A: You may have boiled the sugar mixture too long. Stick to exactly 3 minutes of boiling after the mixture reaches a low boil, then remove from heat immediately.

Q: Why won't my peanut chews hold together?

A: Make sure you're bringing the corn syrup and sugar to a full low boil before starting your 3-minute timer. If the mixture doesn't get hot enough, it won't bind the ingredients properly.

Q: Can I use smooth peanut butter instead of chunky?

A: Yes, smooth peanut butter works fine, though chunky adds a nice texture contrast to the cornflakes.

Tips and Techniques

Work quickly once you add the cornflakes to the hot mixture—it sets up fast. Have your wax paper ready before you start cooking so you can drop the cookies immediately.

Ingredient Substitutions

  • chunky peanut butter: smooth peanut butter
  • cornflakes: Rice Krispies or Special K cereal

Equipment Needed

  • medium heavy saucepan
  • wooden spoon
  • wax paper
  • teaspoon