I'll admit it. I like candy corn. And those little pumpkins. They're sickeningly sweet and kind of waxy, but I love them. And you know what is even better than eating them by themselves? Mixing some with some salted peanuts. If you haven't tried it, I would suggest not doing it because it is crazy addictive. This cookie recipe is based off the sweet/salty combination of peanuts and candy corn. I certainly can't be the first person who thought of it, but I thought I'd post it because I can't stop eating them. They're a get-these-out of-my-house-now type of cookie. Something about the super sweet candy mixed with a peanut butter cookie is really easy to eat in large quantities. I made some with the mini pumpkins and some with candy corn and I think the pumpkins are my favorite, although the candy corn ones are cuter. You'll have to make both kinds yourself and decide which one wins.
1 1/3 cups all-purpose flour
1/2 cup dry roasted salted peanuts1/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons unsalted butter (1 stick), softened but still cool
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
About 3 dozen mellowcreme pumpkins or candy corn pieces
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1/3 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one pumpkin (or candy corn) in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely.
Peanut butter cookie recipe source: America's Test Kitchen Family Baking Book