Salted Peanut Candy Corn Cookies

Candy corn and fall just go together.  I was never much of a fan of plain candy corn, but a few years ago that changed when I discovered that mixing candy corn with peanuts, gives you something that tastes like a Payday candy bar!  These cookies are a delicious take off of that idea!

One note to know is that the candy corn should be completely covered by the cookie dough.  Otherwise, the candy has a tendency to melt and create messy looking (but still tasty) cookies.  If you make your cookie dough balls and discover a little candy corn popping out, just get a dab more dough and cover over it.  It’s that quick of a fix.

Even if you don’t love the peanuts or candy corn, this basic cookie dough is really good!  I’m thinking it may be my new go to recipe that I can use to add in M&M’s, toffee bits, or just about anything else.  It is buttery and chewy, yet slightly crisp on the edges.  Just perfect!

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Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 heaping tablespoons instant vanilla pudding mix
  • 2 sticks butter, slightly softened
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg plus one large egg yolk
  • 1 cup candy corn
  • 1 cup salted peanuts

Directions:

Preheat oven to 350.

Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine flour, baking soda and pudding mix and set aside.

In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy — about two minutes.

Add the egg and egg yolk one at a time, scraping the bowl after each.

Add extract and beat until blended.

With the mixer on medium low, slowly add the flour mixture until fully combined.

With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed.

Fold in candy corn and salted peanuts.

Measure dough out by 1/4 cup fulls on lined baking sheet, about 3 inches apart, making sure your candy corn are tucked into your dough.

Bake cookies for about 12 minutes, until puffy and golden on edges and top center.

Remove from oven and let cool on sheets for 5 minutes before removing to wire racks to cool completely.

Recipe Source:  Confessions of a Cookbook Queen.com

4 comments

    • Kim says:

      Yes, that’s correct according to the original recipe. That will make giant cookies! I did some that size and then some with a smaller scoop. Either way is fine.

  1. Vicky says:

    Do you know if this recipe can be frozen? Was wondering about making cookie dough into balls and pulling out as needed (should say, “wanted” haha). As empty nesters now, we don’t need a whole batch of tempting cookies around to overindulge.

    • Kim says:

      I freeze cookie dough ALL the time! I love to be able to whip out a few balls of dough to bake (or eat raw) without baking the whole thing. This recipe would absolutely work frozen!

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