These sweet and salty candy corn cookies are the perfect fall treat for when you want something besides pumpkin or apple flavors! They’re easy to make in bulk and great for parties and potlucks.
Move oven racks to upper-middle and lower-middle positions.
Preheat the oven to 375°F.
PREP OVEN AND COOKIE SHEETS:
Line 2 cookie sheets with silicone baking mats or parchment paper.
MAKE COOKIE BATTER:
In a medium bowl, whisk to combine cake flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix vegetable shortening and sugars on low speed until combined, about 1 minute.
Increase speed to medium and cream together for 3 minutes.
Add vanilla and egg and mix until combined.
Slowly add flour mixture to bowl and pulse until combined, and no flour streaks remain, do not overmix!
Fold in the candy corn and peanuts.
SCOOP AND BAKE:
Use a 3-tablespoon scoop to scoop the batter onto the prepared cookie sheets.
Use the palm of your hand to flatten the mixture slightly.
If desired, place 1 candy corn in the center of each cookie.
Bake cookies for 9-10 minutes. You’ll know they are done because small cracks appear on the surface; they turn very pale golden, but the edges are not browned.
Let cookies cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.