Candy corn is one of those fall treats that people tend to love or hate. This unnecessarily indulgent recipe combines candy corn and peanuts to create a seasonal confection that tastes suspiciously like a PayDay candy bar.
- 1 cup unsalted butter, softened
- 1/2 cup creamy or chunky peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted peanuts
- 1 cup candy corn
Preheat oven to 375 degrees. In a large bowl – beat butter, peanut butter, granulated sugar, brown sugar, and vanilla extract until creamy. Beat in egg.
In a small mixing bowl combine flour and baking soda; gradually incorporate flour mixture into butter mixture, roughly 1/2 cup at a time. Stir in peanuts and candy corn.
Spread dough onto an un-greased 15 x 10″ jelly roll pan. Bake for 15-18 minutes until done. The edges will be set, but the center may be soft. Cool in the pan on a wire rack.
You may score the cookies lightly while they cool; but I would strongly suggest waiting until the cookies cool completely before fully cutting and/or taste-testing them. That’s because the candy corn bits need time to resolidify. Otherwise the candy may burn your mouth and/or fingers, which is something I wouldn’t wish upon my mortal enemies.
Okay – maybe I would…
Note: it may be tempting to create drop-cookies with this batter, but the candy corn will likely turn molten and attempt to escape, which is something I learned the hard way via trial and error.