Peanut Butter Candy Corn Cookies
Prep time
Cook time
Total time
A sweet, chewy peanut butter cookie chock full of candy corn.
Serves: 35 Cookies
  • 1 cup whole wheat pastry flour
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • ½ cup light brown sugar
  • ½ cup NuNaturals Presweet Tagatose or granulated sugar
  • ¾ cup creamy peanut butter (I used White Chocolate Wonderful by Peanut Butter and Co)
  • ½ cup butter (1 stick)
  • 1 tbsp. vanilla extract
  • ¼ cup egg substitute or 1 egg
  • ½ cup candy corn, broken in half (I used 50 pieces)
  1. Preheat oven to 375 F.
  2. Line two baking sheets with parchment paper; set aside.
  3. In a medium bowl, add flour, baking soda and salt; stir well; set aside.
  4. In a large mixing bowl, add brown sugar, granulated sugar, peanut butter, butter, and vanilla extract. Beat until combined. Add the egg and beat until blended. Gradually add in the flour mixture and mix until just combined. Fold in the candy corn.
  5. Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. Slightly, flatten cookies with a fork or back of spoon. (NOTE: These cookies flatten out)
  6. Bake for 8 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.
  7. Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Calories per cookie: 90, Fat: 5.5. Cholesterol: 7, Sodium: 113, Potassium: 47, Carbs: 11, Fiber: 1, Sugar: 5, Protein: 2
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at