Peanut Butter Candy Corn Cookies Recipe

Name: Peanut Butter Candy Corn Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Pastry Flour; 3/4 teaspoons Baking Soda; 3/4 teaspoons Salt; 1/2 cups Light Brown Sugar; 1/2 cups Granulated Sugar; 3/4 cups Peanut Butter (I Used White Chocolate Wonderful); 1/2 cups Butter; 1 Tablespoon Vanilla Extract; 1/4 cups Egg Substitute; 1/2 cups Candy Corn, Cut In Half

Servings: persons

1
Preheat oven to 375 F. Line two baking sheets with parchment paper; set aside.
2
In a medium bowl, add flour, baking soda and salt. Stir well and set aside.
3
In a large mixing bowl, add brown sugar, granulated sugar, peanut butter, butter and vanilla extract. Beat until combined. Add the egg and beat until blended. Gradually add in the flour mixture and mix until just combined. Fold in the candy corn.
4
Scoop about 2 tablespoon sized scoops of cookie dough onto prepared pans, spacing them about 2 inches apart. Slightly, flatten cookies with a fork or the back of a spoon. Note: These cookies will spread and flatten out.
5
Bake for 8 minutes or until the bottom of cookies are lightly brown. Remove baking sheets from oven and set on a rack. Let cookies cool on baking sheets for two minutes then place them onto a cooling rack.
6
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 3/4 teaspoons Baking Soda, 3/4 teaspoons Salt, 1/2 cups Light Brown Sugar, and more.

Yes, Peanut Butter Candy Corn Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Candy Corn Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions