Evil Yumminess in the Land of Giant Cupcakes

October 28, 2010

Successful Candy Corn Peanut Butter Cookies

Finally, I have this silly cookie figured out! My wonderful co-worker, Tanya the Enabler, suggested that I try using the candy corn flavored Hershey’s Kisses. THANK YOU, TANYA!!! Not only do these taste really yummy, they are also melt-able! Regular candy corn does not handle being baked into things or being melted and cooled. It gets hard and nasty. The kisses, however, are perfect. There’s a recipe on the back of the candy bag suggests melting some and drizzling them over cookies. After reading this, I had to take a minute to calm myself down due to the possibilities that were running through my head!

Anyway, dorkiness aside, I was very please to find that I finally had a finished product that matched my initial idea.

I chopped up a package of Kisses (minus 18) and added them instead of the Heath bits that the recipe usually calls for. For whatever reason, perhaps over mixing, the cookies turned out a little flatter than I would have liked. Seems to be the trend for this week. Grrr. I would have also liked to had some of that chunky pretzel salt to add to the top of the cookie. Other than that…PERFECTION!!! You bite into the cookie and it you instantly get the candy corn taste. The candy corn flavor had gotten lost in other trial batches.

Here’s the recipe:

Ingredients

  • 1/2 cup butter
  • 3/4 cup Skippy Natural Super Chunk Peanut Butter
  • 1-1/4 cups packed light brown sugar
  • 3 tablespoons milk
  • 1-1/2 tablespoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup salted peanuts (optional)
  • 1 bag candy corn flavored Hershey’s Kisses,  coarsely chopped

Directions

1. Heat oven to 375°F.

2. Beat butter, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup nuts and candy corn pieces

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet lined with parchment paper.

4. Bake 8-10 minutes or until set. Do not over bake (see note #1 at bottom). Cool 2 minutes. Remove to wire rack. Cool completely. About 3 dozen cookies.

5. If desired, melt some candy corn Kisses and drizzle over the top of the cookies.

NOTE #1: The original recipe recommends a cooking time of 7-8 minutes. I have have to bake my cookies, even the smaller ones, for 10-11 minutes. I recommend starting to check your first sheet of cookies at around 7 minutes. The cookies are done when the edges begin to brown ever so slightly. You will need to leave the cookies on the sheet for a few minutes since they are very soft. If you try to move them immediately, you’ll most likely end up with a huge mess.

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