These peanut butter candy corn cookies are an easy one bowl Halloween cookie to make. You can put the candy corn in the cookies or on top once they come out of the oven!
As a child I actually hated candy corn. Seriously, Halloween would roll around and I would avoid the stuff at all costs. Thank goodness, I grew up. Now I can’t get enough.
So much so, I threw them in some peanut butter cookies. And when it comes to simple and made from scratch. Peanut butter cookies is where it’s at. And this version has the whole salty sweet thing going on with peanut butter, salted peanuts and candy corn. Salty. Sweet. One bowl cookies. Cookie trifecta if you ask me.
I should have known with that whole salty sweet thing going on with this combo. Like salted caramel. What’s not to love?
What ingredients do you need to make these peanut butter cookies?
- Granulated white sugar
- Brown Sugar
- Unsalted Butter
- Smooth Peanut Butter
- Baking Soda
- Candy Corn
1st batch = FAIL
So peanut butter cookies are super simple to make. I’ve made a few versions of peanut butter cookies here before on Boston Girl Bakes like nutella stuffed ones, or with butterfingers, or with M&M’s. But this time I paired up the classic cookie with candy corn.
I have to admit the first batch I attempted didn’t come out so great. I stirred the candy corn into the cookie dough and when I went to bake the cookies- it was a- well a big mess. The candy corns melted in the oven and oozed out of the cookie. I mean I still ate them, but they weren’t pretty at all. So cue second batch.
Now if you want to add the candy corn in the dough just be sure no candy corn is exposed when you put them in the oven, otherwise they melt all over. I found it way easier to just place them on top as soon as they come out of the oven.
How To Make These Candy Corn Cookies
These pretty guys with candy corn on top. I learned my lesson. Sugar = melt in the oven. Oh well moving on.
These peanut butter cookies are soft, chewy, chocked with peanuts, and topped then with candy corn. What better way to welcome in October and get ready for Halloween?
So to make these cookies, you start with creaming your butter and sugar. Make sure your butter is at room temperature. If you need to bring your butter to room temperature quickly, here are 3 easy ways to do that.
Once your butter and sugar are creamed, you will in add in your egg and vanilla. You also want your egg at room temperature too. Then it’s time for the peanut butter.
Little trick for you: Spray your measuring cup with cooking spray, and your peanut butter will come out easily!
Then time to add in your flour, baking powder, and salt. Be sure to not measure your flour correctly so you don’t accidentaly over measure your flour.
Now it’s time to scoop these. I used a 1-inch cookie scoop and then rolled them in my hands to get that perfect round ball of cookie dough. You want to roll these in extra sugar as well before baking them. Then flatten them with a fork.
As soon as they are done baking, remove them from the oven and top with candy corn.
What Kind Of Peanut Butter Should I Use For Peanut Butter Cookies?
I always recommend the good old peanut butter you don’t have to stir. I’d steer clear from the natural peanut butter because of all the oil. I think it might make it too greasy!
Can I Make These Peanut Butter M&M Cookies Ahead Of Time?
Yes and you should! Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much.
You can make the dough and scoop them then cover and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag.
Or you can freeze the dough and/or cookies. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time.
A Few Tips For Making This Candy Corn Peanut Butter Cookie Recipe:
- Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
- Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
- Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
- Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!
- Now if you want to add the candy corn in the dough just be sure no candy corn is exposed when you put them in the oven, otherwise they melt all over. I found it way easier to just place them on top as soon as they come out of the oven.
Tools Needed To Make These Candy Corn Cookies:
- Durable heavy duty aluminum cookie sheets (these Chicago Metallic ones are my fav)
- Cooling Racks
- Mixing bowls (these Pyrex bowls are my go to)
- Liquid Measuring Cup
- Dry Measuring Cups and measuring spoons
- 1-inch cookie scoop
More Cookie Recipes
- Chocolate Rolo Cookies
- Carrot Cake Oatmeal Cookies
- Brown Butter Soft Pumpkin Cookies
- Dark Chocolate Cookies
- The Ultimate Oatmeal Raisin Cookie
And there you go a simple cookie to satisfy any craving! Peanut butter cookies with peanut butter M&M’s. Yes please.
If you like this recipe, let me know and leave me a comment below!
Happy baking everyone!
- 1/2 cup sugar 1/4 cup additional to roll cookies
- 1/2 cup brown sugar
- 1 stick butter at room temperature
- 1 egg
- 1 cup smooth peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- candy corn for topping
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together the sugars and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes. When you remove from the oven, immediately top with candy corn. Cool on a wire rack.
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