Did you know that some people hate candy corn? I mean REALLY hate it. I came across a blog post the other day on the Huffington Post Taste Page talking about how it is one of the most polarizing foods. I guess I have bigger things to worry about because I’ve never given it a second thought. One of our favorite Halloween treats is a bowl of candy corn and peanuts — it has that sweet and salty thing going on that we love.
You might remember last year I posted another recipe for Candy Corn Chocolate Chip Cookies. They were really good but very involved. The kids have been asking for Candy Corn cookies so I just took my basic chocolate chip cookie recipe and thought the peanuts would be a good addition. You know…that sweet and salty thing. We baked the cookies for awhile and then took them out of the oven and pressed the candy corn into the tops. We were very pleased with the results. I’d love to know your thoughts on candy corn. Do you love it or hate it?
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 teaspoons vanilla
- 2 eggs
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped peanuts
- Candy Corn
- Preheat oven to 375 degrees.
- In the bowl of your mixer cream together the butter, sugar and brown sugar. Beat until light and fluffy. Beat in the vanilla. Beat in the eggs one at a time.
- Meanwhile in a small bowl, combine the flour, baking soda and salt.
- Gradually add the flour mixture into the creamed mixture, mixing until combined.
- Stir in the chocolate chips and the chopped peanuts.
- Drop by heaping tablespoons onto ungreased cookie sheets.
- Bake in the oven for 8 minutes.
- Remove from the oven and press 3-4 candy corn on the top of each cookie.
- Return to the oven and bake for about 2-3 more minutes or until golden brown.
- Let cool on the cookie sheet for a few minutes and then remove to a cooling rack.