It is October now, and you know what that means…
It’s time to pull out the candy corn.
And it’s time to make peanut butter and candy corn chocolate chip cookies.
Trust me. This’ll be your new go-to fall cookie.
We always have a bowl of candy corn on hand starting about mid-September, actually, and it’s one of our kids’ favorite candies. I love the color-blocked effect of the wide yellow, orange and white stripes, and there’s a nice simple sweetness to it.
Last year one of my coworkers introduced me to eating candy corn with a handful of salted peanuts, and friends, if you haven’t tried it, you’re missing out. I’m a huge fan of balancing sweet flavors with saltiness (hello, salted caramel!), so it was an immediate hit for me.
As I bought our first bag of candy corn this year, I was inspired by the peanuts & candy corn combination to create a cookie perfect for fall (and especially great for Halloween). It’s got the salty peanut butter, the slight bitterness of semi-sweet chocolate chips, and of course the sweet candy corn that also provides a nice pop of color.
These peanut butter, candy corn and chocolate chip cookies are easy, fun, and delicious, and are perfect to take to parties. Since Halloween is on a Friday this year, we’re planning to throw a little get-together for friends after the trick-or-treating is done, and I’ll definitely be making these as a part of the party spread.
- ½ cup butter, slightly softened
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup crunchy peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups AP flour
- 1 cup candy corn
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Using a stand mixer, cream the butter and sugars together until well combined, then add the peanut butter and continue to mix on medium-low speed until the ingredients are all well incorporated.
- Add in the egg and vanilla, and continue to mix until the dough has loosened up just a bit.
- Add in the baking soda and salt and mix for an additional minute.
- Add the flour about ½ cup at a time, allowing it to mix well before adding the next batch of flour.
- Using a spoon, carefully stir in the candy corn and chocolate chips.
- Wrap the dough in wax paper and let it chill in the refrigerator for at least 1 hour.
- Scoop about 1.5 tablespoons of cookie dough (or use a medium cookie dough scoop).
- NOTE: Carefully make sure that the candy corn pieces are not on the bottom or sides of the cookie dough ball; if so, take a little dough to cover the candy corn. If it touches the baking sheet, it will melt into a puddle! It's fine to have candy corn exposed at the top of the cookie, and I like to actually go back and make sure each cookie has one or two pieces showing.
- Place the cookies about 2-3 inches apart on the baking sheet. Bake at 350 degrees for 10-12 minutes or until the cookie dough is very slightly golden - you don't want to overbake these. Let cool before serving!