Best 6 Candy Corn And Peanut Cookies Recipes

PEANUT BUTTER CANDY CORN COOKIES

Steps:

• In a large mixing bowl, cream together butter and both sugars.
• Add vanilla and continue mixing.
• Add vanilla, milk, and egg to the bowl and mix again.
• Add flour and baking soda to the mixture and mix again, just until combined.
• Reserve 1/2 cup candy and fold in remaining candy corn.
• Roll dough into balls. I used a tablespoon to scoop it out so the cookies would be approximately the same size.
• Place dough balls onto a lightly greased cookie sheet, about 2 inches apart.
• Bake in a 350° oven for 8-11 minutes, until cookies are lightly golden around the edges.
• Remove cookies. Press a few of the reserved candy corns into the tops of each cookie while they are still hot.
• Allow to sit on the cookie sheet for 5 more minutes before removing to the cooling rack.

PEANUT BUTTER CANDY CORN COOKIES

Steps:

• Preheat the oven to 325°F.
• Line cookie trays with parchment paper (or wax paper) in case some of the candy corn melt onto the trays.
• Cream the butter.
• Add peanut butter, sugar, and brown sugar and mix well.
• Add egg and mix well.
• Add flour and baking soda and mix well.
• Using a teaspoon, make walnut-sized lumps of dough and place them 2 inches apart on parchment paper-lined cookie trays.
• Bake 12 minutes, remove from oven, and quickly press about 5 candy corns into each cookie.
• Bake another 5 minutes and remove from oven to cool.
• Cool 5 minutes before removing to wire racks to cool completely.

CANDY CORN AND PEANUT COOKIES

Steps:

• Heat oven to 325°F.
• Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.
• Add egg and vanilla and mix until fully incorporated.
• In a separate bowl, mix together flour, baking soda and salt.
• Add flour mixture to butter mixture stirring until blended. Stir in peanuts.
• Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.
• Bake 13 to 15 minutes.
• Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.
• Have a Happy Halloween!

CANDY CORN COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

CANDY CORN BARK

Steps:

• Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
• Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.