Marla Meridith logo by smash

Recipe: Brown Butter Candy Corn Cookies

AuthoradminCategory, CuisineCooking Method

Want a cookie that will change your life forever? Boom! Brown Butter Candy Corn Cookies are the answer! Brown butter always beckons, but in cookies…OMG! Fire up the oven friends, these are everything you need o satisfy your sweet teeth.

Looking for creative ways to use everyone's favorite candy corn? How about this quick and easy Brown Butter Candy Corn Cookies recipe. MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 sticks (16 ounces) unsalted butter, softened to room temperature
 1 cup brown sugar, packed
 2 teaspoons pure vanilla extract
 1/2 cup granulated sugar
 1 large egg
 1 large egg yolk
 2 1/4 cups unbleached AP flour
 1 teaspoon salt
 1 teaspoon baking soda
 1 1/2 cups candy corn or pumpkin flavored candy corn
1

In a medium saucepan heat 1/2 (8 ounces) of the butter over medium heat. Swirl it in the pan until it bubbles, crackles & froths. When frothing stops you will see brown bits form. Cook another minute or so, watching carefully. Transfer butter, brown bits and all to a heat safe bowl to cool.

2

Beat & cream the remaining butter, brown sugar and vanilla in a stand mixer with the paddle attachment.

3

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg & egg yolk. The mixture will lighten in color and become fluffy.

4

Add the flour, salt & baking soda. Beat on low until well incorporated. Use a spatula to mix in the candy corn.

5

Wrap cookie dough in parchment, wax paper or plastic wrap, Flatten into a thick disk. Chill in refrigerator for at least 30 minutes.

6

Pre-heat oven to 350 degrees fahrenheit with the racks in the upper third of the oven. Line 2 baking sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and place on sheets with 2 inches in between cookies. Cookies will spread while baking.

7

Bake for 12-15 minutes until cookies are golden brown. Let cool for a few minutes then transfer to cooling racks.

8

Store in an airtight container for up to a week. You can also freeze the cookie dough for a month in an airtight plastic bag.

Ingredients

 2 sticks (16 ounces) unsalted butter, softened to room temperature
 1 cup brown sugar, packed
 2 teaspoons pure vanilla extract
 1/2 cup granulated sugar
 1 large egg
 1 large egg yolk
 2 1/4 cups unbleached AP flour
 1 teaspoon salt
 1 teaspoon baking soda
 1 1/2 cups candy corn or pumpkin flavored candy corn

Directions

1

In a medium saucepan heat 1/2 (8 ounces) of the butter over medium heat. Swirl it in the pan until it bubbles, crackles & froths. When frothing stops you will see brown bits form. Cook another minute or so, watching carefully. Transfer butter, brown bits and all to a heat safe bowl to cool.

2

Beat & cream the remaining butter, brown sugar and vanilla in a stand mixer with the paddle attachment.

3

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg & egg yolk. The mixture will lighten in color and become fluffy.

4

Add the flour, salt & baking soda. Beat on low until well incorporated. Use a spatula to mix in the candy corn.

5

Wrap cookie dough in parchment, wax paper or plastic wrap, Flatten into a thick disk. Chill in refrigerator for at least 30 minutes.

6

Pre-heat oven to 350 degrees fahrenheit with the racks in the upper third of the oven. Line 2 baking sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and place on sheets with 2 inches in between cookies. Cookies will spread while baking.

7

Bake for 12-15 minutes until cookies are golden brown. Let cool for a few minutes then transfer to cooling racks.

8

Store in an airtight container for up to a week. You can also freeze the cookie dough for a month in an airtight plastic bag.

Recipe: Brown Butter Candy Corn Cookies

~ Marla Meridith

Join the Conversation