candy corn & peanut butter cookies

a recipe by
Cindi M Bauer
Marshfield, WI

A delicious way to enjoy peanut butter cookies and cany corn, all combined in a cookie.

serves 46 to 48 cookies
cook time 17 Min
method Bake

Ingredients For candy corn & peanut butter cookies

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup creamy peanut butter (see *note)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup salted virginia peanuts (see *note)
  • 1 cup candy corn (slightly heaping, about 92-96 pieces)

How To Make candy corn & peanut butter cookies

  • 1
    In a large mixing bowl, add the butter, granulated sugar, brown sugar, and peanut butter.
  • 2
    Using an electric mixer, cream the ingredients together until light and fluffy.
  • 3
    Add in the egg and vanilla extract; mix until fully incorporated.
  • 4
    In a separate bowl mix together, the flour, baking soda, and salt.
  • 5
    Add the flour mixture to the butter mixture, then using a spoon, stir ingredients together until blended.
  • 6
    Stir in the peanuts.
  • 7
    Form cookie dough into 1-inch balls. (I used a 1-tablespoon cookie scoop to make the balls.)
  • 8
    Place the dough balls on a baking sheet, and slightly flatten the dough. (I used Pampered Chef Stoneware to bake the cookies.)
  • 9
    Bake in a 325 ºF oven for 17 minutes.
  • 10
    Remove baking sheet from oven, and immediately press a few candy corns into the top of each cookie.
  • 11
    Allow cookies to cool on baking sheet for at least 5 minutes, before removing them to a wire rack to cool completely.
  • 12
    *Note: If desired, substitute crunchy peanut butter for the creamy peanut butter, and omit the salted peanuts all together. I prefer to make the cookies this way, as I also find it easier to top the cookies with the candy corn minus the peanuts inside the cookies.
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