Description
These Candy Corn Cookies combine the rich, nutty flavor of browned butter with the sweet crunch of candy corn and roasted peanuts, creating a perfect treat for the fall season or Halloween celebrations. Soft, chewy, and bursting with festive colors, these cookies are a delightful twist on classic butter cookies with a sweet and salty contrast.
Ingredients
Scale
Brown Butter
- 1/2 cup butter
Cookie Dough
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour + 2 tbsp
- 1 tablespoon cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup roasted peanuts, chopped (salted or unsalted as preferred)
- 1 cup candy corn, plus more for topping (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt 1/2 cup butter. Stir continuously with a wooden spoon or gently swirl the pan as the butter foams and begins to brown. Watch carefully as the color shifts from light yellow to a deep golden honey hue, and small brown bits form at the bottom. When a nutty aroma emerges, immediately transfer the browned butter to a heatproof bowl.
- Cool Butter: Place the browned butter in the refrigerator for about an hour to solidify slightly. This cooling step ensures the cookies will have a thick and chewy texture.
- Mix Butter and Sugars: Once the butter has solidified, transfer it to a stand mixer bowl. Add 1/2 cup packed brown sugar and 1/4 cup granulated sugar, and cream together on medium speed for about 2 minutes until smooth and fluffy.
- Add Egg and Vanilla: Incorporate 1 egg and 2 teaspoons vanilla extract into the creamed mixture. Mix again until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup plus 2 tablespoons flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this mixture to the wet ingredients, stirring just until combined to avoid overmixing.
- Add Peanuts and Candy Corn: Fold in 1 cup chopped roasted peanuts and 1 cup candy corn gently to evenly distribute throughout the dough.
- Chill Dough and Preheat Oven: Refrigerate the cookie dough briefly while preheating the oven to 350°F (175°C). This short chill firms up the dough for easier scooping.
- Scoop and Bake: Using a large cookie scoop or a 1/4 cup measuring cup, form dough balls and place them spaced on a parchment- or silicone mat-lined baking sheet. Optionally, press extra candy corn on top for decoration. Bake for 10-11 minutes until the edges are lightly golden but centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy these festive candy corn cookies with a cold glass of milk or your favorite fall beverage.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to one week.
- Use salted peanuts for a sweet and salty flavor, or unsalted if preferred.
- Adding extra candy corn on top of the cookies before baking enhances their decorative appeal.
- Do not over-bake the cookies to keep them soft and chewy.
- Brown the butter carefully to avoid burning; it can change from perfect to burnt quickly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
