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Monster Mash cookies with AND without the candy corn topper.

I’ve had this recipe idea in my head for the past year!  Last fall, I picked up a container of trail mix from my local Fresh Market that included salted peanuts, golden raisins, and candy corn.  There may or may not have been white chocolate or peanut butter chips in it – that part, I’m fuzzy on.  However, my memory is 100% clear that this was one heck of a delicious salty/sweet combination!

Now that Halloween is almost here, what are you going to do with all that leftover candy corn?  You know it’s going to happen.  Let’s be honest.  We’re friends here, m’kay.

Well, I say you should decorate the tops of these cookies with the little guys.  Unless, you happen to be one of those people that despise candy corn – and I know you’re out there.  You either love candy corn or you hate it with the intensity of 1,000 suns.  If you hate it, just leave ’em off the tops of the cookies.  It’s really okay and I promise the cookies are just as yummy without them 🙂

Now that we have that settled, let’s talk about what I put in these.  It truly is a mash up of ingredients that you might not necessarily think go together (peanuts, golden raisins, peanut butter chips).  But they do go togeher – oh, they REALLY do!!  And since it’s Halloween, I threw “monster” into the name for fun.  So there.

For the flavor base, I used instant butterscotch pudding mix which has a caramel-y flavor to it that just screams fall if you ask me.  Feeling a little bit like Dr. Frankenstein, I added in my salty and sweet ingredients and muwahahahaha…a creation so tasty it’s almost scary!

Monster Mash Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant butterscotch pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 bag, Reese’s peanut butter chips
  • 1 c. salted peanuts
  • 1 c. golden raisins
  • Candy corn (optional)

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the peanut butter chips, raisins and salted peanuts.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

*If you happen to be a fan of candy corn, gently press one piece of candy into the top of each cookie as soon as they come out of the oven.

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