Candy Corn Cookies

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.

Substitutions

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 I love the Virginia Peanuts in the OG cookie because they stay extra crunchy, here we use Honey Roasted Peanuts for more of a fall flavor. If you don't have them, use the Virginia peanuts.

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

If you love this and the OG cookie I developed, be sure to take a look at my chocolate and strawberry versions. Did you know they made strawberry fluff? It is so good and makes a dang good cookie!

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!