Best Peanut Chewies Recipes

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PEANUT BUTTER CHEWIES



Peanut Butter Chewies image

These were a favorite of mine in elementary school in Arkansas. They are very easy to make. My three year old son loves them and they bring back memories for me. They are also good to throw in a zip bag for travel.

Provided by HaleyB

Categories     Dessert

Time 20m

Yield 15 serving(s)

Number Of Ingredients 4

1 cup sugar
1 1/2 cups peanut butter
1 cup corn syrup (Karo, or similar)
7 cups corn flakes

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



Peanut Butter Chewies Recipe by Tasty image

Here's what you need: clear corn syrup, granulated sugar, peanut butter, vanilla extract, corn flakes cereal

Provided by Terri Burleson

Yield 12 servings

Number Of Ingredients 5

1 cup clear corn syrup
1 cup granulated sugar
1 ½ cups peanut butter, crunchy or smooth peanut butter
1 teaspoon vanilla extract
3 cups corn flakes cereal

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!

Nutrition Facts : Calories 289 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 16 grams

DOUBLE PEANUT BUTTER-CHOCOLATE CHEWIES



DOUBLE PEANUT BUTTER-CHOCOLATE CHEWIES image

Categories     Chocolate     Dessert

Number Of Ingredients 15

1 cup(s) chunky natural peanut butter
1/4 cup(s) canola oil
1/2 cup(s) packed dark brown sugar
1/2 cup(s) granulated sugar
2 large eggs
3 tablespoon(s) low-fat plain yogurt
1 tablespoon(s) vanilla extract
3/4 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1/4 cup(s) rolled oats
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/4 cup(s) semisweet chocolate chips
1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire
1/4 cup(s) turbinado sugar (see Tips & Techniques)

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 (NO BAKE COOKIES) RECIPE - (4.8/5)



Peanut Butter Chewies (No Bake Cookies) Recipe - (4.8/5) image

Provided by Foodiewife

Number Of Ingredients 5

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)

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



Double Peanut Butter-Chocolate Chewies image

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips. Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Provided by @MakeItYours

Number Of Ingredients 16

1 cup chunky natural peanut butter
1/4 cup canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons low-fat plain yogurt
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup trans-fat-free peanut butter chips, such as Sunspire
1/4 cup turbinado sugar (see Note)
Ingredient Note: Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

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 CHEWIES



Peanut Chewies image

Salty and sweet combination. This recipe is a 'keeper'!

Provided by Diane

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 36

Number Of Ingredients 15

1 ½ cups all-purpose flour
⅔ cup packed brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, softened
1 teaspoon vanilla extract
2 egg yolks
3 cups miniature marshmallows
⅔ cup corn syrup
¼ cup butter
2 teaspoons vanilla extract
2 cups peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
  • Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
  • Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
  • To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.5 g, Cholesterol 21.5 mg, Fat 12 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 6.9 g, Sodium 191.1 mg, Sugar 12.5 g

PEANUT BUTTER CHEWIES



Peanut Butter Chewies image

This recipe evolved from a recipe in "The Cookie Companion" from The King Arthur Flour people. It has had a couple of modifications, but not enough for me to claim it as my own creation. My husband loves these and that from someone who told me they didn't like peanut butter. Oh, important - use a stand mixer, you won't regret...

Provided by Hope Wasylenki

Categories     Cookies

Time 50m

Number Of Ingredients 10

2 stick butter, unsalted, at room temperature
1 c brown sugar, firmly packed
1/2 c white sugar
1/4 c corn syrup, dark
3/4 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp vanilla extract
2 large eggs
1 18 oz jar crunchy peanut butter
2 c all purpose flour

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



Peanut Butter Chewies image

Number Of Ingredients 11

Crust
1 cup flour
1 cup oats
1/2 cup brown sugar packed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter cold or margarine
12 ounces peanut butter chips (2 cups)
Topping
36 chocolate caramels unwrapped
3/4 cup evaporated milk

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.

Nutrition Facts : Nutritional Facts Serves

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