Candy Corn Peanut Butter Cookies Recipe
Candy Corn Peanut Butter Cookies Recipe
Level up your Halloween AND Thanksgiving baking game with our easy Candy Corn Peanut Butter Cookies recipe. Transform simple peanut butter cookies into a something extra special and festive by adding a handful of candy corn on top. It may not seem like anything fancy at first, but I promise you’ll fall in love at first bite!
I’m not much of a candy corn lover, but even I can’t resist these cookies when they’re around. Something about chewy texture of the candy corn in the same bite as a soft peanut butter cookie melting in your mouth… it’s just unbelievably delicious, and they never last for long at our house!
To keep things easy, the base of this cookie is just a modification of our 3-Ingredient Peanut Butter Cookies. If you have a different peanut butter cookie recipe that you really love, feel free to use that as your base instead.
Key Ingredients for Candy Corn Peanut Butter Cookies
Peanut Butter:
- Role: Provides the main flavor and texture base for the sandwich.
- Tips: Use creamy or crunchy peanut butter based on your preference. Make sure to mix it well before adding other ingredients.
Brown Sugar:
- Role: Adds sweetness and moisture to the sandwich.
- Tips: Pack the brown sugar when measuring for accurate sweetness. It also contributes to the softness of the final product.
One Egg:
- Role: Acts as a binding agent and adds moisture.
- Tips: Beat the egg before adding it to the mixture for even distribution. This helps in binding all the ingredients together.
Vanilla:
- Role: Enhances the overall flavor profile of the sandwich.
- Tips: Use pure vanilla extract for the best flavor. A small amount goes a long way, so measure carefully.
Chocolate Chips:
- Role: Adds a rich chocolatey element to the sandwich.
- Tips: Use your favorite type of chocolate chips (semi-sweet, milk, dark) or even chunks. Fold them into the batter gently for even distribution.
Candy Corn:
- Role: Adds a seasonal touch, burst of sweetness, and a pleasant texture surprise.
- Tips: Enhance the candy corn theme by using candy corn-colored sprinkles to top off your peanut butter cookies.
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Tips & Tricks for Candy Corn Peanut Butter Cookies
- Softening the Peanut Butter: If your peanut butter is too thick, microwave it for a few seconds (10-15 seconds) to soften it. This makes it easier to mix into the dough.
- Gentle Candy Corn Placement: Instead of mixing candy corn directly into the dough, gently press several candy corn pieces on top of each warm cookie immediately after baking. This prevents the candy corn from melting and burning during baking.
- Cool Cookie Sheets: Use cool cookie sheets for each batch. Hot cookie sheets can cause the dough to spread excessively, leading to uneven baking.
- Proper Spacing: Leave enough space between each cookie dough ball on the baking sheet to allow for spreading during baking. This ensures that the cookies have a consistent shape.
- Keep an Eye on the Time: Since baking times can vary, check the cookies a couple of minutes before the recommended time. Look for a dry-looking edge (don’t wait for coloring to occur!) and a slightly softer center for the perfect texture.
- Allow Cooling: Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from falling apart.
- Storage: If you have any leftover cookies (which is rare!), store them in an airtight container.
Can I mix the candy corn directly into the cookie dough before baking?
It’s not recommended to mix the candy corn into the cookie dough before baking. Candy corn has a high sugar content, and when it’s mixed into the dough, it has a tendency to melt and can lead to several issues:
- Texture: Mixing candy corn into the dough can cause it to melt during baking, creating pockets of sticky, melted sugar within the cookies– and not in a good way, I promise.
- Burning: Since candy corn is primarily made of sugar, it’s prone to caramelizing and even burning when exposed to high heat for an extended period. This can result in uneven browning and a bitter taste in the finished cookies.
- Visual Appeal: When candy corn melts, it loses its iconic tri-color appearance, which is often what makes candy corn cookies visually appealing. By placing the candy corn on top of each cookie before baking, you preserve its vibrant colors, creating an eye-catching presentation.
Instead, follow this method for incorporating candy corn:
- Pre-Baking: Gently press a few candy corn pieces on top of each cookie immediately after baking. This ensures that the candy corn retains its distinct colors and shape, creating a visually pleasing effect that showcases the festive touch of candy corn. Because the cookie is still very warm and malleable, it’s very easy to gently press the candy corn into the cookie making it seem as if it was baked in.
- Avoid Overloading: While it’s tempting to add lots of candy corn, a moderate amount is typically sufficient. Too many candy corn pieces on top can detract from the texture of the cookie. You want to still know that you are biting into a cookie and not just a pile of candy corn!
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FAQ’s
Can I use natural peanut butter for this recipe?
While natural peanut butter is a great option for some recipes, it may affect the texture and consistency of these cookies. It’s recommended to use a traditional, creamy or crunchy peanut butter with added stabilizers for the best results.
How can I prevent my cookies from spreading too much during baking?
Ensure that your cookie dough balls are properly spaced on the baking sheet, leaving enough room for spreading. Additionally, using cool cookie sheets for each batch and chilling the cookie dough in the refrigerator for about 15-30 minutes before baking can help reduce excessive spreading.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough for later use. Shape the dough into cookie-sized balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to an airtight container or freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and slightly extend the baking time.
Candy Corn Peanut Butter Cookie Recipe
Candy Corn Peanut Butter Cookies Recipe
These Candy Corn Peanut Butter Cookies are perfect for autumn gatherings, Halloween parties, or simply as a delightful treat any time of the year!
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 egg
- 1 tsp baking soda
- 1/2 cup dark chocolate chips
- 1 cup candy corn, reserved for topping
- Optional: Halloween sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the brown sugar and peanut butter. Mix them together until well blended and the mixture becomes smooth.
- Add the egg to the peanut butter mixture and continue to mix until the egg is fully incorporated. The mixture should be creamy and consistent.
- Sprinkle the baking soda over the mixture and mix it in.
- Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the cookie dough.
- Scoop out cookie dough balls using a tablespoon or a cookie scoop and place them on the prepared baking sheet. Make sure to leave enough space between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven for 9 minutes. The centers may still appear slightly underbaked, but they'll firm up as they cool.
- Remove the cookies from the oven and immediately press a few pieces of candy corn into each one. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: press a few more chocolate chips on top of the warm cookies. Once they have melted slightly, add Halloween sprinkles. They'll stick to the melted chocolate chips and add a little extra flair!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 221mgCarbohydrates: 40gFiber: 2gSugar: 35gProtein: 6g
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