Peanut Butter Candy Corn Crunchies

Peanut Butter Candy Corn Crunchies

Peanut Butter Candy Corn Crunchies - peanut butter cookies with candy corn and corn flakes - dip in white chocolate and sprinkles to make extra festive!

Easy Halloween Cookies

It's almost Halloween!  Halloween is one of my favorite holidays.  I love all the pumpkins, ghosts, goblins and treats - especially the treats!  These cookies are one of our favorite Halloween treats.  It combines some of our favorite flavors - peanut butter and candy corn.  Don't skip the almond bark on the bottom; it makes the cookie.  These cookies are a great way to use up any leftover candy corn - if there is such a thing!

How to Make Peanut Butter Candy Corn Crunchies

These Peanut Butter Candy Corn Crunchies are easy to make. There are two steps to the cookies - making the cookies and dipping the cooled cookies into some melted almond bark.

To make the cookies, start with mixing together the shortening and peanut butter. Add the eggs. Next, add the dry ingredients and stir in the candy corn. Use a medium cookie scoop to scoop the cookie dough and bake.

Baker's Note - I baked these cookies on parchment-lined cookie sheets. This is an important step. The candy corn will melt and will stick to your baking pan if you don't use parchment paper. I had several cookies that the candy corn oozed out of the sides. Just let it cool a bit and break the melted candy corn off and you will have pretty cookies.

Once the cookies have cooled, melt the almond bark according to the package directions and dip the bottoms of the cookies into it. I added Halloween sprinkles to make the cookies extra festive!

quick, easy, simple, best, for a crowd, cookies, halloween, candy corn, candy corn and peanuts, peanuts

Dessert

American

Yield: 36 cookiesAuthor: Stephanie @ PlainChicken.com

Peanut Butter Candy Corn Crunchies Recipe

prep time: 10 minscook time: 12 mins total time: 22 mins

Peanut Butter Candy Corn Crunchies - peanut butter cookies with candy corn and corn flakes - dip in white chocolate and sprinkles to make extra festive!

ingredients:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon salt
• 1 cup shortening
• 1/2 cup peanut butter
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups uncooked regular oats
• 1 1/2 cups cornflakes cereal
• 1 1/2 cups candy corn, chopped
• 8 ounces almond bark
• 1 Tbsp shortening

instructions:

1. Preheat oven to 325ºF. Line baking sheets with parchment paper.
2. Combine flour, baking soda, baking powder, and salt; stir well until blended.
3. Beat 1 cup of shortening and peanut butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
4. Add flour mixture, mixing just until blended. Stir in oats, cornflakes and candy corn.
5. Using a medium cookie scoop, drop dough by heaping tablespoonfuls, 2" apart, onto baking sheets; flatten slightly. 
6. Bake for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
7. Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. 
8. Dip flat bottom of each cookie into melted bark, letting excess drip back into the bowl. 
9. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.

NOTES:

Cookies will keep 3 days in an airtight container. 

All images and text ©Plain Chicken, Inc.

MORE HALLOWEEN RECIPES:
Chocolate Lava Skulls
Pizza Skulls
Candy Corn White Chocolate Chip Cookies
Mummy Pizza
Haunted Road Brownies

RECOMMENDED PRODUCTS:
Medium Cookie Scoop
KitchenAid Hand Mixer
KitchenAid Mixer



 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Read more..