There are several reasons I made these cookies. For one, a few years ago I discovered that when you combine peanut butter and candy corn you end up with something similar to a homemade butterfinger, and secondly, I need some kind of excuse to buy candy corn every year. So to appease my addiction to these sickeningly sweet seasonal candies and also create a strange yet delicious combination of flavors, today I bring you peanut butter candy corn cookies. A delicious mouthful, I promise. They’re easy, they’re festive, and they’re really, really good too!
Believe it or not I don’t have a basic peanut butter cookie recipe up on the blog. I tend to shy away from classics sometimes because I can’t help trashing up great simple recipes with things like candy corn, Nutella, and Oreos. But if you’re looking for a GREAT base peanut butter cookie, I definitely recommend this recipe. It’s definitely a chewy cookie but incredibly soft and just the tiniest bit underbaked in the middle. Perfection in my mind for a peanut butter cookie! The candy corn aren’t added until just after the cookies come out of the oven, so that Halloween-esque addition is completely optional. And I know it sounds really weird to have candy corn on a peanut butter cookie, but I promise the taste is spot on and the textures even blend well too. Plus, they’re so pretty!
I sadly didn’t go overboard with creative Halloween desserts this year, although I’m still obsessed with my vampire caramel apples and vampire donuts from years past, and I guess my pumpkin whoopie pies kind of count with their cute little tootsie roll stems. But there are plenty of genius and beautiful ideas over on Pinterest if you’re looking for some amazing ideas. Halloween is full of endless inspiration, I have so much fun checking out the amazing creativity of other bloggers this time of year! I’m going to try to have my act together more for the next few holidays to blow you away with something over the top cute, as usual :) Happy Halloween!!
Peanut Butter Candy Corn Cookies
Recipe adapted from The Novice Chef
Yield: About 24 cookies
Ingredients:
1-1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1 bag candy corn
Directions:
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silpat mats. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat together the peanut butter, butter, and sugars on medium-high speed for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract and beat again until well mixed, scraping down the sides of the bowl as needed. With the mixer on low speed, slowly add the flour mixer until just combined.
Use a small cookie scoop to make balls of dough and drop onto the prepared cookie sheets, leaving about 1.5" between each of them. Bake for 10 to 12 minutes, or until the edges are just starting to brown. Once the cookies are done, immediately press three candy corn onto the top of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.
Delish! Made (or should say making!) these today. Yum!! Thank you – I didn’t see in the recipe when to add the flour mixture, but figured it out! Thanks for all your good recipes!!
Erica — October 30th, 2015 @ 12:36 pm
Just updated the recipe, sorry for leaving that out!! I hope you love them as much as we did :)
Thank you -. Already had one — okay I had two — and they are awesome!! I also saw and got some peanut butter candy corn yesterday at Target!! Going to do a batch of those too!!