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 delightful treat perfect for seasonal celebrations. Soft, chewy, and packed with texture, these cookies are easy to make and sure to please both kids and adults alike.
Ingredients
Scale
Butter
- 1/2 cup butter
Sugars and Eggs
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour + 2 tbsp extra flour
- 1 tablespoon cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup roasted peanuts, chopped (salted or unsalted per preference)
- 1 cup candy corn (plus extra for topping if desired)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter while stirring gently or swirling the pan continuously. Watch as the butter changes color from light yellow to a deep golden honey tone and begins to bubble. Once brown bits form and a nutty aroma arises, immediately remove from heat to avoid burning.
- Cool the Brown Butter: Transfer the browned butter to a heatproof bowl and place in the fridge for about an hour until slightly solidified. This step is vital for achieving thick, chewy cookies.
- Mix Sugars and Egg: Once the butter has solidified, transfer it to a stand mixer bowl. Add the brown sugar and granulated sugar, and cream the mixture for roughly 2 minutes. Then, add the egg and vanilla extract, mixing again until fully incorporated.
- Add Dry Ingredients: Incorporate the flour, cornstarch, baking soda, and salt into the wet mixture. Stir gently just until combined to avoid over-mixing.
- Fold in the Nuts and Candy Corn: Gently fold in the chopped roasted peanuts and candy corn until evenly distributed throughout the dough.
- Chill the Dough: Place the cookie dough in the fridge while you preheat your oven to 350°F (175°C). The chill time only needs to last as long as the oven heats up.
- Scoop and Bake: Using a large cookie scoop or a 1/4-cup measuring cup, portion the dough onto a parchment or silicone-lined baking sheet. Bake in the preheated oven for 10 to 11 minutes until lightly golden.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: These cookies are perfect enjoyed fresh with a tall glass of milk or your favorite beverage.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to one week to maintain freshness.
- Adjust peanuts and candy corn amounts to taste for a sweeter or more nutty cookie.
- Browning butter requires attention; do not leave unattended to prevent burning.
- For thicker cookies, ensure the browned butter is well chilled before mixing.
- Optionally, add extra candy corn on top of the cookies before baking for decorative effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
