Candy Corn and Peanut Cookies
Celebrate the sweet and salty magic of fall with these irresistible Candy Corn and Peanut Cookies! Perfectly soft and chewy, these cookies combine the nostalgic sweetness of candy corn with the crunchy, savory bite of salted peanuts for a treat that captures the essence of seasonal snacking. With just 15 minutes of prep time, this quick and easy recipe is the perfect addition to your Halloween or autumn festivities. Pro tip: bake these delights to a golden-edge perfection and watch the candy corn melt into delightful pockets of gooey sweetness. Whether you're hosting a holiday party or enjoying a cozy night in, these festive cookies are guaranteed to please both kids and adults alike. Grab your favorite mug of cider or cocoa and indulge in the ultimate fall cookie experience!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup candy corn
- 0.75 cup salted peanuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Gently fold in the candy corn and salted peanuts until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Be sure to keep any candy corn pieces away from the edges to prevent melting and sticking during baking.
Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden around the edges. The centers may look slightly underbaked but will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.9 g | 329% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 608.3 g | 221% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 381.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 271 mg | 21% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
