Description
These Peanut Butter Candy Corn Cookies bring together the rich, nutty flavor of peanut butter and the sweet honey-vanilla goodness of candy corn for a festive fall treat. Perfect for Halloween, these soft and chewy cookies are easy to make and ready in under 30 minutes!
Ingredients
Scale
- ½ cup butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 egg
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 (9-ounce) package candy corn
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Add the peanut butter, vanilla extract, milk, and egg. Mix until smooth and combined.
- In a separate bowl, whisk together flour and baking soda. Gradually add this to the wet mixture and mix until just combined.
- Fold in the candy corn, reserving ½ cup to press into the cookies after baking.
- Roll dough into 1-tablespoon balls and place them on a lightly greased cookie sheet, about 2 inches apart.
- Bake for 8-11 minutes, until the edges are lightly golden.
- Remove from the oven and immediately press reserved candy corn into the tops of each cookie.
- Allow cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Be sure to press the candy corn into the cookies after baking to prevent it from melting and spreading.
- For a chocolatey twist, add a handful of chocolate chips to the dough.
- These cookies freeze well for up to 3 months! Simply store in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg