Ingredients for Peanut Butter Candy Corn Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Approximately 25-30 candy corns
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How to Make Peanut Butter Candy Corn Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper to prevent sticking.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter until light and fluffy.
- Add 1 cup creamy peanut butter, ¾ cup granulated sugar, and ½ cup packed brown sugar. Mix until well combined.
- Beat in 1 large egg until thoroughly incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Using a teaspoon or small cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12 minutes. Remove from oven and immediately press about 5 candy corns into the top of each cookie.
- Return to the oven and bake for another 5 minutes, or until edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
15g
Carbs
4g