Peanut Butter Candy Corn 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 oven to 350ºF Using an electric mixer or stand mixer, beat together the butter and sugars. Mix in the egg, peanut butter, and vanilla. Mix in the flour and baking soda just until dough forms. Scoop out cookie dough by 2 tablespoons and roll into balls. Place on ungreased baking sheet 2 inches apart. Bake for 9 minutes. Press candy corns into the tops of the cookies fresh from the oven and still warm. Transfer to a wire rack to cool completely.

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.

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.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

PEANUT BUTTER/CORN FLAKES COOKIES

Steps:

• Bring sugar and corn syrup to boil; remove from heat.
• Add peanut butter and mix well.
• Pour mixture over corn flakes.
• Mix into balls onto waxed paper or spread into buttered pan.