CANDY CORN PEANUT BUTTER COOKIES
Are you a candy corn lover or hater? My kids love it and can't ever get enough but me on other hand, I have to eat something salty along with candy corn.Â
Like peanuts! Or in this case, peanut butter which is just as good if you ask me. The salty flavor pairs so nicely with the candy corn that even the candy corn haters just may end up loving these cookies.Â
MY TIPS FOR MAKING THESE HALLOWEEN COOKIES
- If you can find them buy the mini sized candy corn. I just saw them the other day at Target but that's the only place I've seen them. Regular sized candy corn will work just fine, in fact that's what I usually end up using, but if you happen to see the mini sized then get a bag (or two!).Â
- Please do not use natural peanut butter. If you do, do so at your own risk! Natural peanut butter is so thick and dry that it tends to have the same effect on baked goods - makes them thick and dry. For best results, use regular peanut butter. Now that I think about it, you could also experiment with crunchy peanut butter. I am thinking the peanut chunks in it would be fabulous paired with the candy corn.
- I have tried baking the candy corn into the cookies & just topping the cookies with candy corn. When you add the candy corn into the cookie, they end up melting all over and kind of making a gooey mess while baking. Which is why I prefer to just top the cookie with the candy corn. They stay intact, they look pretty up there, and I just like it better.Â
I have never gotten excited about Halloween (even as a kid I wasn't) but I will say it's one of my favorite Holidays to make food for. Like a party, gathering, or even just my kids/family.Â
Try making these Halloween Monster Cookies, Spider Cookies, and these Candy Corn Sugar Cookie Bars for your own Halloween party or gathering. And with all the leftover trick-or-treating candy makes these candy cookie bars.Â
Candy Corn Peanut Butter Cookies
Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour
- candy corn for topping about 3-4 per cookie
- sugar for rolling cookie dough balls in about ¼ cup
Instructions
- Heat oven to 350°. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spray lightly with cooking spray.
- Using an electric mixer, or stand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy looking. About 1-2 minutes.
- Add peanut butter, egg, and vanilla extract. Beat until combined and creamy.
- Add the baking soda and flour and mix on low speed just until combined and no flour pockets remain.
- Take about 2 tablespoons of dough and roll into a ball (should look like a golf ball). Place the additional ¼ cup granulate sugar into a small bowl. Roll the dough balls in the sugar and place 12 cookie dough balls per cookie sheet.
- Bake for 8-10 minutes. Cookies will still be puffy and the middle should not look wet when you pull them out.
- Immediately, gently press 3-4 candy corn on top of each warm cookie. As you do this, the cookie will flatten slightly and look more like a cookie and not as puffy. Transfer the cookies to a cooling rack to cool completely.
Notes
Nutrition
Idea adapted from Something Swanky
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