Best Peanut Butter Chewies Recipes

PEANUT BUTTER CHEWIES

Steps:

• In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
• Once melted, remove from heat and gently stir in corn flakes.
• Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.

PEANUT BUTTER CHEWIES RECIPE BY TASTY

Steps:

• Put sugar and syrup in a saucepan, stir, and heat to a boil.
• Remove from heat and add the peanut butter and vanilla. Stir until smooth.
• In big mixing bowl, pour over the corn flakes. Combine gently so all the corn flakes are covered.
• Drop by teaspoon onto foil. Makes a bunch. Allow to cool and set up, about an hour.
• Enjoy!

PEANUT BUTTER CHEWIES (NO BAKE COOKIES) RECIPE - (4.8/5)

Steps:

• 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 constantly. 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 each cookie in melted chocolate (my favorite way) or you can drizzle it over each cookie.

DOUBLE PEANUT BUTTER-CHOCOLATE CHEWIES

Steps:

• Preheat oven to 350°F. Beat peanut butter, oil, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt, and vanilla until combined. Whisk flour, cocoa, oats, baking soda, and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips. Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets. Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed. Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

DOUBLE PEANUT BUTTER-CHOCOLATE CHEWIES

Steps:

• Preheat oven to 350°F.
• Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.
• Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky). Stir in chocolate and peanut butter chips.
• Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.
• Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.
• Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry). Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

PEANUT BUTTER CHEWIES

Steps:

• 1. Lightly grease or line 3 - 4 cookie sheets with parchment paper/silpat. Preheat oven to 325°F (Convection Ovens or dark cookie sheets - 300°F).
• 2. In the mixing bowl of your stand mixer cream butter, sugars, corn syrup, baking soda, salt, vanilla together until creamy, scraping down the sides as needed.
• 3. Add eggs, one at a time, and blend in thoroughly after each addition.
• 4. Add in peanut butter and beat until light and fluffy. Blend in flour until fully incorporated.
• 5. Chill dough 20-30 minutes in the freezer (or refrigerate overnight before scooping - this prevents them from spreading too much, 'cuz if they spread, they won't be soft or chewy).
• 6. Drop by tablespoonfuls (or use a cookie scoop) onto prepared cookie sheets.
• 7. Bake for 15-16 minutes - but don't overbake or they won't be chewy, the edges should be lightly browned and the centers will look a bit shiny or slightly underdone.
• 8. Very Important: Let them cool on the sheets for about 15 minutes before even attempting to move. Cookies are extremely fragile at this stage ~ this waiting time is imperative. Using a spatula, move cookies to cooling racks and let cool completely.
• 9. Store your cookies in an airtight container (put in a slice of bread to help keep them soft/chewy). Yield: 5 to 5 1/2 dozen - great for bake sales or classroom treats - Very Easy - a surefire winner! Variation: add 1 - 1 1/2 cups of mini chocolate chips (or peanut butter chips for super peanutty goodness) ~ or miniature M&Ms candies.

PEANUT BUTTER CHEWIES

Steps:

• 1. Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan.2. To make crust, mix flour, oats, brown sugar, baking soda and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 cup of the mixture. Press remaining mixture evenly in bottom of prepared pan. Bake 12 minutes. Remove from oven and sprinkle peanut butter chips over crust. (Leave oven on.)3. To make topping, melt caramels in evaporated milk. Spread over chips. Sprinkle with reserved crumb mixture. Return to oven and bake 20 minutes. Cool on a wire rack. Chill. Cut into bars.