If you’re in the market to use up some leftover candy corn, want to put in almost no effort, and are in the mood for super soft and smooshy cookies, this recipe for soft-baked candy corn peanut cookies is for you.
Using only three main ingredients, the toppings and fillings are up to you. I’m using the ultimate shortcut of cake batter to make these cookies so flippin’ easy.
I crowdsourced the additions to this one and we came up with the sweet and salty combo of caramel-flavored (and pretty-colored!) candy corn and roasted peanuts. I’d also suggest white chocolate chips, pistachios, a caramel drizzle… anything you like, really. It’s time to do some cupboard cleaning!
I used a sugar-free cake mix to lower the sugar content, but there’s still a bit in there from the candy corn. Still, not too bad overall, if you care about that particular macro.
I used this OXO cookie scoop to make my life even easier. This recipe is shortcut city, I swear.
Don’t miss the rest of the Halloween and fall recipes I’ve posted so far. So little time left of my favorite time of the year! Sob.
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Ingredients
- 1 boxed cake mix (I used sugar-free)
- 1/3 cup melted butter
- 2 eggs
- 1/3 cup candy corn (I used caramel-flavored)
- 1/3 cup roasted peanuts
Instructions
- Combine boxed mix, eggs, and butter together in a bowl using a rubber spatula until mixed. The dough may be very thick, like cookie dough.
- Add in candy corn and peanuts and combine.
- Roll into 1″ balls (I used this OXO cookie scoop for ease) and drop onto a cookie sheet covered in parchment.
- Make sure the candy corn is covered well in dough to prevent it from burning.
- Bake for 8-12 minutes until lightly golden.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
