Candy Corn Pizookie

by Jillian

This post has been sponsored by Brach’s. All thoughts and opinions are my own.

A warm and deliciously doughy deep-dish cookie loaded with candy corn, white chocolate chips, and swirls of peanut butter!

The official start of fall is just around the corner, and I can’t help but feel psyched for all of the deliciously comforting flavors that the season has to offer. I’m all about the caramel apples, cinnamon-sugar snickerdoodles, and pumpkin-spiced EVERYthing! But one treat in particular that’s always had a special place in my sugarholic heart is good ol’ candy corn! Growing up, my mom always kept a bottomless bowl of on the table for us kiddos to munch on. The pumpkin ones were my favorite because it was like popping three candy corns into your mouth at once!

So when I strolled into this week, I’m sure you can imagine just how ecstatic I was to spot a full display of near the entrance. Immediately, I threw three bags into my basket before spending way too much time in the Dollar Spot section, followed by a trip through the clearance racks and finally, a “quick” jaunt through the rest of the store. Seriously, why can’t I ever leave with JUST the things on my shopping list??

By the way, for all you candy corn lovers out there, you can score two bags of at for $5 from 9/22 – 9/28!

When I finally got home, it was time to tear into that bag of candy corn. Oh, how my tastebuds missed that satisfyingly sweet chew of candy corn…if only it was possible to get Brach’s Candy Corn all throughout the year! If only….

One thing most people don’t know about candy corn is how amazing it is to bake with! In fact, one of my favorite baking combos is candy corn and peanut butter. Seriously, BEST COMBO EVER. So, because I can’t get enough of this delicious duo, I decided to marry the two again in this incredible Pizookie!

I swear, I’ve been completely OBSESSED with Pizookies/Skillet Cookies lately. They’re literally the most delicious and comforting way to eat a cookie. They’re warm, ooey, gooey, and delectably doughy. Not to mention, it’s a giant cookie that you can eat straight from the skillet if you want to!

Lucky for all of you drooling over your keyboards right now (I see you!), this pizookie is an absolute snap to make. The cookie dough itself is just your standard recipe. First, combine the dry ingredients (flour, cornstarch, baking soda, and salt), then beat the butter with some brown and granulated sugar, add the eggs and vanilla, stir in the flour-mixture, and add white chocolate chips. Once combined, half of the dough is pressed into a 10-inch cast iron skillet.

Instead of simply mixing the candy corn into the dough, I pressed them into the dough so that they didn’t touch the bottom of the skillet. You don’t want to risk the candy corn possibly burning or melting and sticking to the bottom, so having that cushion of dough is crucial.

Once the candy corn is added, dollops of peanut butter are placed on top, followed by the remaining cookie dough and candy corn. If you want to use the pumpkin candy corns like I did, I suggest cutting them in half before pressing them into the dough so that you don’t get one gigantic bite of candy corn.

This pizookie is nothing short of mouthwatering. And I mean this literally because my mouth was actually watering while taking these photos. It’s torturous enough waiting for it to bake in the oven while the euphoric smell of fresh-baked cookie heaven fills your entire house, but it’s even more torturous when you have to spend an hour photographing its beauty without taking a single bite.

The wait was SO well worth it though when I took that first blissful bite. It’s unbelievably soft and doughy with a lusciously gooey center and lightly-browned crisp edges. And despite suffering through an hour of photo-taking, it was still incredibly warm with melty white chocolate chips and delicious pockets of creamy peanut butter.

Of course, I can’t forget to mention the star ingredient of this dessert…the candy corn. There’s just something so magical that happens to candy corn when you bake it into something as simple as a cookie. It softens and melts a little into the cookie dough, giving it the most satisfyingly chewy texture.

Top this baby with a scoop of vanilla ice cream, and you’ve got the most epic cookie experience you will ever have in your life. #momentmade, #madetoshare #breakoutthebrachs

Whether you’re a candy corn lover like me or just looking for a way to spruce up those iconic little triangles, this Pizookie is the perfect way to welcome fall!

Candy Corn Pizookie

A warm and deliciously doughy deep-dish cookie loaded with candy corn, white chocolate chips, and swirls of peanut butter!
Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine American
Servings 8 Servings

Ingredients
  

  • ½ cup peanut butter
  • 3 cups all-purpose flour
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup white chocolate chips
  • 1 cup Brach's Candy Corn

Instructions
 

  • Spoon teaspoon-sized dollops of the peanut butter onto a wax paper-lined plate. Freeze until solid, about 30 minutes.
  • Preheat oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
  • In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together until combined; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on high until fluffy, about 2 minutes. Add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl if necessary.
  • Add the flour mixture, mixing until just combined. Stir in the white chocolate chips. Press half of the dough into the skillet. Press half of the candy corn into the cookie dough. Place the frozen dollops of peanut butter evenly over the dough. Cover with the remaining dough by pressing portions of dough between your palms, then piecing them together on top of the peanut butter. Make sure all of the peanut butter is covered. Top with remaining candy corn.
  • Bake for 25-30 minutes, or until the edges are lightly golden and the center looks glossy and not quite done. Pizookie will continue to bake as it cools. Wait 15 minutes before serving. Top with a scoop of vanilla ice cream, and enjoy!
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