In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and
Karo® Corn Syrup until light and fluffy. Beat in peanut butter, egg, and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt to remove lumps. Add to the butter mixture and beat until well combined.
Quickly beat in chocolate chips, candy pieces, raisins, and peanuts.
Chill in refrigerator for 1 hour.
When ready to bake, preheat oven to 350F. Line 2 baking sheets with parchment paper. Roll heaping tablespoons of dough into ball and flatten gently as you place on the baking sheets, 1 inch apart.
Bake 10 - 12 minutes, rotating pans halfway through, until the cookies just begin to turn golden brown. Cool for 5 minutes on baking sheet and then transfer to a wire rack to cool completely.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and
Karo® Corn Syrup until light and fluffy. Beat in peanut butter, egg, and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt to remove lumps. Add to the butter mixture and beat until well combined.
Quickly beat in chocolate chips, candy pieces, raisins, and peanuts.
Chill in refrigerator for 1 hour.
When ready to bake, preheat oven to 350F. Line 2 baking sheets with parchment paper. Roll heaping tablespoons of dough into ball and flatten gently as you place on the baking sheets, 1 inch apart.
Bake 10 - 12 minutes, rotating pans halfway through, until the cookies just begin to turn golden brown. Cool for 5 minutes on baking sheet and then transfer to a wire rack to cool completely.
Print Recipe
Pin Recipe