Ghostly Peanut Butter Candy Corn Cookies
Get ready to delight your taste buds with these whimsical Ghostly Peanut Butter Candy Corn Cookies! Inspired by a fantastic mix of peanuts and candy corn, this recipe transforms that flavorful combination into a soft, chewy cookie. The candy corn melts beautifully in the middle, creating a delicious nougat-like center that perfectly complements the rich, toasty flavor of peanut butter. With the added crunch of salted peanuts, these cookies are a perfect balance of salty and sweet. Perfect for Halloween parties or any festive gathering, these cookies are sure to be a hit with both kids and adults alike!
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Butter
1/2 cup (softened)
Peanut butter
1/2 cup (smooth)
Granulated sugar
1/2 cup (none)
Brown sugar
1/2 cup (packed)
Egg
1 (large)
Vanilla extract
1/2 teaspoon (none)
All-purpose flour
1 1/4 cups (sifted)
Baking soda
3/4 teaspoon (none)
Salt
1/4 teaspoon (none)
Salted peanuts
1 cup (chopped)
Candy corn
1/2-3/4 cup (none)
Instructions
1
Preheat your oven to 325°F (160°C) and prepare a baking sheet by lining it with parchment paper.
2
In a large mixing bowl, cream together the softened butter and peanut butter with both the granulated sugar and brown sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy.
3
Add the egg and vanilla extract to the mixture, continuing to beat until everything is well combined and creamy.
4
In a separate bowl, whisk together the sifted flour, baking soda, and salt until evenly mixed.
5
Gradually incorporate the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
6
Fold in the salted peanuts to add texture to the cookie dough.
7
Using your hands, roll the dough into 1-inch balls, ensuring to make a small indentation in the center for the candy corn. Place one or two candy corns in each ball of dough, making sure they are completely encased with dough by rolling them again.
8
Place the dough balls on the prepared baking sheet, leaving enough space between them to spread, and slightly flatten each ball.
9
Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden.
10
As soon as you remove the cookies from the oven, gently press a few extra candy corns into the top of each cookie for decoration.
11
Allow the cookies to cool on the baking sheet for several minutes before carefully transferring them to a wire rack to cool completely.
12
Enjoy your delicious, spooky treats and have a Happy Halloween!
Nutrition Information
10g
Fat
20g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cookies?
These cookies feature a rich, toasty peanut butter flavor combined with the sweetness of candy corn and the saltiness of roasted peanuts.
How many calories are in one Ghostly Peanut Butter Candy Corn Cookie?
Each cookie contains approximately 200 calories.
What is the recommended oven temperature for baking?
The oven should be preheated to 325°F (160°C).
What type of peanut butter should I use?
The recipe calls for 1/2 cup of smooth peanut butter for the best texture.
Can I use crunchy peanut butter instead of smooth?
While smooth is recommended, you can use crunchy peanut butter, though the dough texture may vary slightly.
Do I need to sift the flour?
Yes, the recipe specifies using 1 1/4 cups of sifted all-purpose flour.
How much butter is needed for the recipe?
You will need 1/2 cup of softened butter.
What role does candy corn play in the middle of the cookie?
The candy corn melts during baking to create a delicious, chewy nougat-like center.
When should I add the candy corn decoration on top?
Press extra candy corns into the top of each cookie immediately after removing them from the oven.
How long do the cookies need to bake?
Bake them for 13 to 15 minutes or until the edges are lightly golden.
Should I use parchment paper on the baking sheet?
Yes, lining the baking sheet with parchment paper is recommended to prevent sticking.
What kind of sugars are used in this recipe?
The recipe uses a combination of 1/2 cup granulated sugar and 1/2 cup packed brown sugar.
How much protein is in each cookie?
Each cookie provides about 4g of protein.
What is the fat content per serving?
There are 10g of fat per cookie.
How many carbohydrates are in a cookie?
Each cookie has approximately 20g of carbohydrates.
What size should the dough balls be before baking?
The dough should be rolled into 1-inch balls.
How do I ensure the candy corn stays inside the dough?
Place the candy corn in a small indentation in the center of the dough ball and roll it again to encase it completely.
Is there salt in the dough?
Yes, the recipe includes 1/4 teaspoon of salt and 1 cup of chopped salted peanuts.
What happens if I overmix the dough?
Overmixing can make the cookies tough; it is best to stir gently until just combined.
How much vanilla extract is required?
The recipe calls for 1/2 teaspoon of vanilla extract.
Should the dough balls be flattened?
Yes, slightly flatten each ball after placing it on the baking sheet.
What is the purpose of the baking soda?
The 3/4 teaspoon of baking soda acts as a leavening agent to help the cookies rise.
How should I cool the cookies?
Allow them to cool on the baking sheet for several minutes before transferring them to a wire rack.
How many eggs are needed?
One large egg is needed for this recipe.
Are these cookies suitable for Halloween?
Yes, they are specifically designed as a festive and spooky treat for Halloween.
How many ingredients are in this recipe in total?
There are 11 ingredients required.
Can I use different nuts besides peanuts?
While salted peanuts provide the signature taste, you could experiment with other nuts, though it will change the flavor profile.
Do I need an electric mixer?
Yes, an electric mixer is recommended for creaming the butter, peanut butter, and sugars together.
What is the first step of the instructions?
The first step is to preheat your oven to 325°F and line a baking sheet with parchment paper.
How much candy corn is needed for the dough?
The recipe suggests using between 1/2 to 3/4 cup of candy corn.