Candy Corn Cookie Recipe

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This Candy Corn Cookies recipe is made with roasted peanuts, rich browned butter, and an abundance of colorful candy corn pieces.

Prep Time20

Cook Time10

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 cup flour + 2TBSP
1 tablespoond cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 cup peanuts Roasted, chopped (salted if you prefer a sweet and salty vibe, unsalted if you don't love sweet and salty)
1 cup candy corn more to top the cookies with (optional)

In a medium saucepan, start melting the butter over medium heat. Once it starts boiling gently stir the melter butter with a wooden spoon or gently swirl the pan to continuously stir it. After a couple of minutes the butter will change color, going from light yellow to deep golden yellow similar to honey color. There will be bubbles at the top so continue stirring the melted butter to see the color change.
1/2 cup butter
Once small brown bits begin to form and a nutty smell comes from the butter, you will know that it is ready. The butter can burn very quickly once it starts smelling nutty so don't walk away from it.
Right away transfer the melted browned butter to a heatproof bowl and cool down in the fridge for about an hour. You want your butter to solidify slightly so that you get the perfect thick cookies.

Once the brown butter is solid, transfer it to your stand mixer bowl. Add in the brown sugar and the granulated sugar and cream for about 2 minutes. Add in the egg, and the vanilla, and mix one more time to get everything well incorporated.
1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 egg, 2 tsp vanilla extract
Now add in the flour, cornstarch, baking soda, and salt and stir just until combined. Avoid over-mixing the cookie dough! Add in the peanuts, and candy corn, and fold to evenly distribute them.
1 cup flour + 2TBSP, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup peanuts, 1 cup candy corn, 1 tablespoond cornstarch
Once the cookie dough is ready pop it in the fridge and preheat the oven to 350F. You don't have to chill the cookies too much, just while the oven is preheating.
Once the oven is at 350F, pull out the cookie dough and scoop. Using a large cookie scooper or a 1/4 cup measuring cup, scoop out the cookie dough and place it on a parchment or silicone mat lined baking sheet and bake in the preheated oven for 10-11 minutes.
Allow the cookies to cool down on the baking sheet for 10 minutes and then transfer them to a cooling wrack.
Enjoy these cookies with a large glass of milk.

You can store these cookies in an airtight container at room temperature or in the fridge for up to a week.