Description
Festive Halloween Peanut Butter Candy Corn Cookies bring nostalgic sweetness to seasonal baking. Chewy cookie perfection blends creamy peanut butter with classic candy corn for a memorable treat you’ll crave long after the holiday.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (113 grams) butter, room temperature
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) brown sugar
- 1/2 cup peanut butter
- 1 egg
Binding and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) milk
Dry Ingredients:
- 1 3/4 cups (220 grams) flour
- 1 teaspoon baking soda
- 1 (9-ounce/255 grams) package candy corn
Instructions
- Heat the oven to 350°F (175°C) and prepare a baking sheet with light grease or parchment paper.
- In a spacious mixing vessel, thoroughly blend butter, white sugar, and brown sugar until the mixture becomes airy and pale.
- Introduce peanut butter, pure vanilla extract, milk, and a single egg into the creamed mixture, stirring until the ingredients form a uniform, smooth consistency.
- Separately combine flour and baking soda through a gentle whisking motion, ensuring no lumps remain.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring minimally to maintain a soft dough texture.
- Gently fold candy corn pieces into the dough, setting aside a measured portion for final decoration.
- Shape the dough into compact, tablespoon-sized spheres, positioning them evenly across the prepared baking sheet with sufficient spacing.
- Transfer the cookie sheet to the preheated oven and bake for 8-11 minutes, watching for delicate golden edges as an indicator of doneness.
- Immediately upon removal from the oven, delicately press the reserved candy corn pieces into the warm cookie surfaces.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then carefully transfer to a wire cooling rack for complete cooling.
Notes
- Quickly press candy corn into warm cookies right after baking to help them stick without melting completely.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Use room temperature ingredients for smoother, more consistent cookie texture and better mixing.
- Substitute peanut butter with sunflower seed butter for nut-free version, perfect for school or allergy-sensitive environments.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg