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These peanut butter cookie cups are super fun with pumpkin candy corn added to them. Kids of all ages will love this Halloween treat.

Peanut Butter Candy Corn Cookie Cups Recipe. I used the pumpkin candy corn - perfect for a Halloween party!Now say that title ten times fast! Candy Corn Cookie Cups is a real tongue twister.  You are going to LOVE these cookie cups for the up-and-coming Halloween.

They are always super popular and my readers have all said great things about them.  Did I mention they are cute?!  They are almost too cute to even eat….almost.  I’m always looking for fun ways to use these pumpkin candy corn, because let’s face it, they are way more fun than the normal stuff.  These would be perfect for a kids’ party or even a bake sale (as long as nobody is allergic to peanuts, of course).  Adults will love them just as much as the kids, I guarantee that.

Did you have a chance to enter my avocado giveaway that I posted on Monday? If you didn’t, here’s the link:  https://wishesndishes.com/chicken-avocado-spring-rolls-a-giveaway/

All you have to do is leave a comment on that post saying your favorite way to eat avocados.  Easy as pie!…or I should say,  easy as these cookies I’m sharing with you today. I hope you’re not spent on candy corn yet and you make these because they are fun to make AND to eat.  I actually eat candy corn all year ’round because I’m super weird like that.  And my obsession with cookie cups continues…

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Peanut Butter Candy Corn Cookie Cups
Cook time: 
Total time: 
Serves: 24
 
These peanut butter cookie cups are super fun with pumpkin candy corn added to them. Kids of all ages will love this Halloween treat.
Ingredients
  • ½ cup (1 stick) butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1 cup smooth peanut butter
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1-1/4 cups bread flour {or all-purpose flour}
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Candy Corn Pumpkins
Instructions
  1. Preheat oven to 350°F.
  2. Spray 24 mini muffin cups with cooking spray; set aside.
  3. Beat together butter, sugar, and brown sugar until smooth.
  4. Add peanut butter and mix just until blended.
  5. Add egg and vanilla and mix well.
  6. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Gradually add flour mixture to wet mixture, just until blended.
  8. Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones}
  9. Place one ball into each of the 24 muffin cups.
  10. Bake for 12-15 minutes, or until lightly golden.
  11. Immediately press one pumpkin candy corn into the center of each cookie cup. Allow to cool about 5 minutes, remove cookies from pan and let cool completely on rack.

Recipe source: originally saw the idea to put candy corn pumpkins into cookie cups on shugarysweets.com, but recipe is my own.

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