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
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.
Peanut Butter Candy Corn Crunchies Recipe
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ teaspoon salt
- 1 cup shortening
- ½ cup peanut butter
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups uncooked regular oats
- 1 ½ cups cornflakes cereal
- 1 ½ cups candy corn, chopped
- 8 ounces almond bark
- 1 Tbsp shortening
- Preheat oven to 325ºF. Line baking sheets with parchment paper.
- Combine flour, baking soda, baking powder, and salt; stir well until blended.
- 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.
- Add flour mixture, mixing just until blended. Stir in oats, cornflakes and candy corn.
- Using a medium cookie scoop, drop dough by heaping tablespoonfuls, 2″ apart, onto baking sheets; flatten slightly.
- Bake for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
- Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once.
- Dip flat bottom of each cookie into melted bark, letting excess drip back into the bowl.
- Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.
Cookies will keep 3 days in an airtight container.
MORE HALLOWEEN RECIPES:
Chocolate Lava Skulls
Candy Corn White Chocolate Chip Cookies
Haunted Road Brownies
Medium Cookie Scoop
KitchenAid Hand Mixer
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I had a hard time, too – my cookies would not stay together, and when I tried to take them off the parchment paper, they stuck and fell apart. I am wondering if it is because part of the peanut butter I used was natural peanut butter. Maybe that can be a warning to others? 🙂
I use Jif or Skippy – so the natural peanut butter could be the difference.
These looked so good when I saw the recipe. When I made them today, the batter was so dry I had a hard time getting it to stick together to put on the cookie sheet. I checked and followed the recipe. Is this how they are supposed to be? I finally made them into bar cookies. they tasted good.
These look great. Perfect for Halloween.
Those look so fun and yummy!
Oh my gosh, these look so soft and moist. May I have one now please?
Those sprinkles really make them sooooo cute!