Description
Candy Corn Cookies with Peanuts combine the rich, nutty flavor of browned butter with the sweet crunch of candy corn and roasted peanuts, creating a perfect treat for the fall season or Halloween celebrations.
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour + 2 tbsp
- 1 tablespoon cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup roasted peanuts, chopped
- 1 cup candy corn, plus more for topping
Instructions
- Melt 1/2 cup butter in a medium saucepan over medium heat, stirring continuously until browned.
- Transfer the browned butter to a heatproof bowl and refrigerate for about an hour.
- In a stand mixer, cream together the browned butter, brown sugar, and granulated sugar for about 2 minutes.
- Add 1 egg and 2 teaspoons vanilla extract to the mixture and mix until well combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt, then gradually add to the wet ingredients.
- Fold in chopped roasted peanuts and candy corn gently.
- Refrigerate the cookie dough briefly while preheating the oven to 350°F (175°C).
- Form dough balls and place them on a lined baking sheet, pressing extra candy corn on top if desired.
- Bake for 10-11 minutes until edges are golden and centers remain soft.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- These cookies are best enjoyed fresh.
- Store in an airtight container for up to a week.
- Experiment with different nuts or candies for variation.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg