Candy Corn Peanut Butter Cookies

Candy Corn Cookies are a fun and delicious Halloween recipe. Soft-baked sweet peanut butter cookies with candy corn on top! Kids love to help push the candy corn on top the cookies!

Course Dessert

Cuisine American

Keyword candy corn cookies, halloween recipe, peanut butter cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 112kcal

Author Jessica

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
3/4 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 1/4 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 1/4 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

Natural peanut butter is drier and has less oil, which in turn will make the peanut butter cookies come out dry and crumbly. For best results use regular peanut butter. I love the Peter Pan brand or Jif brand.

Nutrition