Special K No Bake Peanut Butter Drop Cookies
This recipe was handed down to me by my husband's Grandmother. My husband had this often when he was a kid and now our kids are loving these as well. If you have a peanut butter lover in the house, they will LOVE this simple treat.
This recipe was handed down to me by my husband's Grandmother. My husband had this often when he was a kid and now our kids are loving these as well. If you have a peanut butter lover in the house, they will LOVE this simple treat.
- Carbohydrate 10.2370833512448 g
- Cholesterol 0 mg
- Fat 1.43452458505888 g
- Fiber 0.285250005132781 g
- Protein 1.83700375085918 g
- Saturated Fat 0.294715833685772 g
- Serving Size 1 1 Serving (14g)
- Sodium 37.7400416672488 mg
- Sugar 9.95183334611207 g
- Trans Fat 0.0677972500862261 g
- Calories 60 calories
Step-by-step
- Bring sugar and syrup to a boil.
- Do not over cook.
- Take the pan off the burner.
- Blend in peanut butter.
- Add vanilla and cereal.
- Using a spoon, drop these cookies out, one by one, onto waxed paper to cool.
Operating without an oven requires relying entirely on stove temperature control and swift execution. Granulated sugar and light corn syrup must be combined in a heavy-bottomed saucepan over medium heat, brought only to a gentle boil. Exceeding this thermal threshold cooks the sugar past the soft-ball stage, which results in brittle, rock-hard clusters instead of chewy drops. Watch the surface bubbles closely; the moment the mixture reaches a uniform rolling boil, remove the pan from the burner entirely. Residual heat conducts through metal pans quickly, so off-heat blending is mandatory to prevent scorching the sugars. Smooth peanut butter melts seamlessly into the hot syrup slurry, creating an emulsified base that coats the crisp flakes evenly. Stirring in two teaspoons of vanilla extract at this exact stage prevents the alcohol compounds from flashing off prematurely. Fold in four cups of cereal rapidly before the mixture cools and stiffens in the pot. Drop rounded spoonfuls onto ungreased waxed paper immediately, spacing them two inches apart to allow free air circulation. These morsels set completely at room temperature within thirty minutes, forming a firm exterior while maintaining a brittle, airy interior. Honey or brown rice syrup can substitute for light corn syrup on a one-to-one volumetric basis, though each introduces distinct flavor profiles and alters moisture retention during the cooling phase. Store finished batches in an airtight container at room temperature for up to five days, placing parchment paper between stacked layers to prevent sticking.
