Peanut Butter Candy Corn Cookies
Peanut Butter Candy Corn Cookies takes about 18 minutes from beginning to end. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 101 calories. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 35. It will be a hit at your Halloween event. It is brought to you by Peanut Butter and Peepers. 375 people have tried and liked this recipe. Several people really liked this hor d'oeuvre. If you have whole wheat pastry flour, butter, creamy peanut butter, and a few other ingredients on hand, you can make it. With a spoonacular score of 13%, this dish is rather bad. Try Peanut Butter Candy Corn Pizza, Peanut Butter Candy Corn Pizza, and Peanut Butter Candy Corn Blonde Brownies for similar recipes.
Servings: 35
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
3/4 tsp. baking soda
1/2 cup butter (1 stick)
1/2 cup candy corn, broken in half (I used 50 pieces)
3/4 cup creamy peanut butter (I used White Chocolate Wonderful by Peanut Butter and Co)
1/4 cup egg substitute or 1 egg
1/2 cup NuNaturals Presweet Tagatose or granulated sugar
1/2 cup light brown sugar
3/4 tsp. salt
1 tbsp. vanilla extract
1 cup whole wheat pastry flour
Equipment:
baking paper
baking sheet
mixing bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 375 F.Line two baking sheets with parchment paper; set aside.In a medium bowl, add flour, baking soda and salt; stir well; set aside.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.Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. Slightly, flatten cookies with a fork or back of spoon. (NOTE: These cookies flatten out)Bake for 8 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Step by step:
1. Preheat oven to 375 F.Line two baking sheets with parchment paper; set aside.In a medium bowl, add flour, baking soda and salt; stir well; set aside.In a large mixing bowl, add brown sugar, granulated sugar, peanut butter, butter, and vanilla extract. Beat until combined.
2. Add the egg and beat until blended. Gradually add in the flour mixture and mix until just combined. Fold in the candy corn.Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. Slightly, flatten cookies with a fork or back of spoon. (NOTE: These cookies flatten out)
3. Bake for 8 minutes or until the bottom of cookie is lightly brown.
4. Let cookies cool on baking sheet for two minutes and place onto cooling rack.Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
