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A sweet, chewy peanut butter cookie chock full of candy corn.
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 and 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 tablespoon sized scoops of cookie dough onto prepared pans, spacing them about 2 inches apart. Slightly, flatten cookies with a fork or the back of a spoon. Note: These cookies will spread and flatten out.
Bake for 8 minutes or until the bottom of cookies are lightly brown. Remove baking sheets from oven and set on a rack. Let cookies cool on baking sheets for two minutes then place them onto a cooling rack.
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!