Ingredients
The following ingredients have 24 Servings
- 1/2 cup butter (room temperature)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 egg
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1 9 ounce package candy corn
Instruction
- In a large mixing bowl, cream together butter and both sugars.
- Add vanilla and continue mixing.
- Add vanilla, milk, and egg to the bowl and mix again.
- Add flour and baking soda to the mixture and mix again, just until combined.
- Reserve 1/2 cup candy and fold in remaining candy corn.
- Roll dough into balls. I used a tablespoon to scoop it out so the cookies would be approximately the same size.
- Place dough balls onto a lightly greased cookie sheet, about 2 inches apart.
- Bake in a 350° oven for 8-11 minutes, until cookies are lightly golden around the edges.
- Remove cookies. Press a few of the reserved candy corns into the tops of each cookie while they are still hot.
- Allow to sit on the cookie sheet for 5 more minutes before removing to the cooling rack.
