If you are a fan of my Original FlufferNutter Cookies that I baked for Joanna Gaines, you are going to LOVE these Candy Corn Cookies!
This is a FALL version of the cookie that will make you feel like you are on a hayride enjoying a cup of apple cider after the first bite.
This recipe was inspired by the now INFAMOUS, at least at my house, Candy Corn and Peanuts Snack Mix that a friend Krisit introduced me to a few years ago. I will always refer to it as the Kristi in her honor!
It just isn't Fall without making a few batches of that snack mix, and even if you think candy corn is wax, mixed with peanuts it tastes like a payday candy bar, and mixed in this cookie they are creamy and delicious! Even I was ONCE a candy corn hater.
This Candy Corn Cookie recipe starts with the classic peanut butter cookie ingredients and the marshmallow fluff that keeps it in the fluffernutter family.
For this version, being mixed in are caramel bits, a little bit of candy corn, and honey-roasted peanuts. Oh, and don't forget the apple pie spice, and DO NOT leave it out, it brings in all the fall feels.
What you need:
- Crunchy Peanut Butter
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Kosher Salt
- All-Purpose Flour
- Baking Soda
- Apple Pie Spice
- Whole Milk
- Honey Roasted Peanuts
- Caramel Bits
- Candy Corn
- Marshmallow Fluff
- Flakey Sea Salt
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
This one starts just like the classic by creaming together the butters and sugars, then adding in the egg, milk, and vanilla.
Place the dry ingredients into the bowl and blend till no streaks of flour remain, then fold in the candy corn, peanuts, and caramel bits.
I only chop up a little bit of candy corn to put inside the cookie because if any is left exposed to the sides of the cookie it can leak out and turn into caramel in the oven. This may still happen, but it is nothing to worry about.
Then portion out the cookies, flatten them, fill with marshmallow fluff, and fold the cookie dough around it. For a full reference on this, check out the OG recipe.
Bake the cookies until set and when they come out press some candy corn and peanuts into the top of each cookie before finishing with flakey sea salt. Add as many or as few as you like, but I think 3 is a good minimum for the corn.
Notes & Tips
Be sure to cream the butter and sugars together for 3-4 minutes, you will see the mixture change to a lighter color. When it gets pale you have beat in enough air.
Roughly chop the ¼ cup candy corn when adding to the cookie dough. But when portioning and adding the fluff, try not to leave them exposed to the outside of the cookie. When the bake they can leak out and turn into caramel shards after cooling.
This may happen a bit anyway, but do your best to minimize the molten sugar leakage if you can.
After you have made your cookie dough, portion it out and flatten each of the 12 portions using your 3 center fingers. Place the marshmallow cream in a piping bag, then cut off the tip and pipe about 2 tablespoons into the center of each cookie. Wrap the cream in the dough, then flatten again before baking. This gives a very consistent and not too flat, not too tall cookie.
When the cookies come out of the oven. Immediately place some candy corn, peanuts, and a sprinkle of flakey sea salt on top of them. It makes them pretty and the salt balances some of the sweetness from the cookie and the candy.
Baked Fluffernutter Cookies can be kept in an air-tight container for up to 5 days at room temperature. And while mine would never make it there, they can be frozen for up to 3 months. Freeze them flat on a tray, then transfer them to a zip-top freezer bag.
My favorite peanut butter is crunchy! Use smooth if that's what you prefer. There are whole peanuts going in later anyway.
You can use salted butter if needed if that is all you have on hand. Remove the addition of salt later in the recipe.
Light brown sugar is preferred for this recipe, however, you can use dark in a pinch. The cookies will just have a bit of a deeper color and molasses flavor to them. Which isn't bad, just a little richer.
These cookies bake up beautifully and can be made gluten-free when you use THIS cup-for-cup baking flour swap.
While the caramel bits can be left out if you so choose, don't skimp on the candy corn, and they have to be Brach's, they just taste better.
While I prefer the original marshmallow fluff, you may also find other brands out there calling it marshmallow cream. They are essentially the same and you can use either for this cookie. You may also encounter it called marshmallow paste or spread.
While you might be tempted to use mini marshmallows in place of the "fluff" and it can work, the texture and end result just aren't the same. You CAN do it, but I'd heavily suggest using the cream.
More Peanut Butter and Fluff Greatness
And if you want to throw it ALL THE WAY back, take a look at my Crunchy Peanut Butter Cookies, it is what the original was based on, and my grandmother's classic recipe. That's the recipe I showed to Joanna Gaines when I competed in the Silos Baking Competition.
And for something really fun that a friend of mine shares is this Peanut Butter Pretzel Bar that is to die for!