Ingredients for Candy Corn And Peanut Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup creamy peanut butter
- Sugar
- Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Sifted Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Salted Peanuts
- Candy Corn
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How to Make Candy Corn And Peanut Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ½ cup creamy peanut butter, ¾ cup granulated sugar, and ½ cup packed brown sugar with an electric mixer until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup roasted peanuts.
- Roll dough into 1-inch balls. Gently press one or two candy corn pieces into the center of each ball, ensuring the dough completely covers the candy.
- Place the dough balls onto the prepared baking sheets and slightly flatten with the palm of your hand.
- Bake for 13-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and immediately press a few additional candy corn pieces onto the top of each cookie.
- Let cool on the baking sheets for a few minutes before carefully transferring to a wire rack to cool completely.
- Enjoy these festive treats! Happy Halloween!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
76g
Fat
37g
Carbs
11g
