Candy Corn is definitely one of my weak spots in the Fall. I reluctantly admit that I love it. It’s kind of like loving Sweethearts at Valentine’s Day. I’m not sure if I actually really love them or I love what they represent. I think both…
I also love “mini” things so I freaked when I saw that Branch’s now made “mini” Candy Corns. Obviously I bought them. They seemed like the perfect shrunken size to bake into some cookies. Peanut Butter cookies. Thank you Fall for one of your many gifts including, but not limited to, Candy Corn.
Peanut Butter Candy Corn Cookies
Yield: Approx. Two Dozen Cookies
1 stick unsalted butter, or 1/2 c.
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. light brown sugar, packed
1/2 tsp. vanilla
1 1/4 c. all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. mini candy corn
Preheat oven to 325 degrees.
Add butter, peanut butter, and sugars to a medium bowl. With a hand mixer, cream together on medium speed.
Add the egg and vanilla. Continue to mix on medium speed until well incorporated.
In a separate bowl, add the flour, baking soda, and salt. Mix together.
Add the dry ingredients to the peanut butter mixture, blending on medium just until fully incorporated.
For each cookie, form a ball of dough and insert a few candy corns into each, ensuring the candy corn is fully immersed in the dough. *This is very important as exposed candy corn will melt in the oven.*
Place balls of dough on a baking sheet approx. 2 inches apart. Slightly press down each. Bake for approximately 10 minutes. Once removed from the oven, immediately place a couple additional candy corn on top (optional).