Candy Corn Peanut Butter Cookies
Ingredients
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sugar for rolling cookie dough balls in (about 1/4 cup)
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candy corn for topping (about 3-4 per cookie)
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1 1/4 cups all-purpose flour
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1/2 tsp. baking soda
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1 tsp. vanilla extract
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3/4 cup creamy peanut butter
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1 large egg
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1/4 cup granulated sugar
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1/2 cup light brown sugar
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1/2 cup (1 stick) butter, softened
Method
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01Heat oven to 350℉. Prepare a cookie sheet by lining with parchment paper, Silpat liner, or spray lightly with cooking spray.
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02Using an electric mixer, or stand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy looking. About 1-2 minutes.
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03Add peanut butter, egg, and vanilla extract. Beat until combined and creamy.
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04Add the baking soda and flour and mix on low speed just until combined and no flour pockets remain.
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05Take about 2 tablespoons of dough and roll into a ball (should look like a golf ball). Place the additional 1/4 cup granulated sugar into a small bowl. Roll the dough balls in the sugar and place 12 cookie dough balls per cookie sheet.
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06Bake for 8-10 minutes. Cookies will still be puffy and the middle should not look wet when you pull them out.
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07Immediately, gently press 3-4 candy corn on top of each warm cookie. As you do this, the cookie will flatten slightly and look more like a cookie and not as puffy. Transfer the cookies to a cooling rack to cool completely.
