Description
Get ready to fall in love with the ultimate festive treat: Peanut Butter Candy Corn Cookies! These chewy, buttery cookies are packed with rich peanut butter flavor and sweet bursts of candy corn, making them an irresistible addition to your seasonal baking lineup. Perfect for a quick dessert, easy Halloween party snack, or fun twist on classic cookies, this recipe is a must-try. Whether you’re after new cookie ideas, sweet food gifts, or fun baking projects with kids, these cookies hit the sweet spot. They’re colorful, nostalgic, and unbelievably good with a glass of milk or a warm latte. It’s comfort food with a playful, candy-coated twist.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter (no-stir style)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup candy corn, divided
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in about 1/2 cup of the candy corn, reserving the rest for topping.
- Scoop dough into balls and place on the prepared baking sheet.
- Gently press remaining candy corn pieces into the tops of each dough ball.
- Bake for 9–11 minutes, or until edges are golden and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.