Since Halloween is right around the corner, I definitely wanted to share some themed treats with you but lately I have had a huge lack of motivation and creativity. The end of pregnancy is rough people. I had Noah 3 weeks and a day early so I never went through those last few uncomfortable weeks. Not fun.
So, basically I just stirred some candy corn instead of M&M’s into my favorite peanut butter cookies and called them festive. That’s how I roll these days.
But I have to tell you, they are incredibly chewy and delicious. I had to pretty much immediately deliver them to Joel at work because we couldn’t keep our hands off of them. When we were on our way, Noah told me that they (Joel and his co-workers) had to eat a good lunch if they were going to have a cookie. Bribery works in our house you see.
Even though these aren’t incredibly creative and don’t scream creepy, crawly Halloween they are really yummy and would be the perfect, easy addition to your Halloween or fall feast.
- 3/4 cup creamy peanut butter
- 1/2 cup butter flavored Crisco
- 1 1/4 brown sugar
- 1 large egg
- 3 Tbsp. half and half or milk
- 1 Tbsp. vanilla
- 1 3/4 cups flour
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups candy corn, divided
- Preheat oven to 350 degrees and line cookie sheets with parchment paper. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in half and half and vanilla.
- Combine flour, baking soda and salt; gradually add to the creamed mixture. Roughly chop 1 cup candy corn and stir into cookie dough. Drop by rounded tablespoons onto parchment lined cookie sheets.
- Bake for 8 minutes. Remove from oven and press 2-3 candy corn on top of cookies. Return to oven for another 1-2 minutes. Let sit on the cookie sheet for about 5 minutes then slide parchment off cookie sheet onto counter and allow to cool completely before removing from parchment. If you try to remove before they are cool, they will be sticky from any melted candy corn and may fall apart.