1Line 2 large cookie sheets with waxed paper or foil.
2In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
3Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
4Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.