I love candy corn, so of course I had to try the new Candy Corn Hershey Kisses. Unfortunately, I'm not a huge fan - they taste like combo of white chocolate and candy corn, but since I'm not big on white chocolate I haven't really been eating them. They are incredibly cute though, so I wanted to use them in some baking. I make these cookies from the recipe on the back of the Candy Corn Hershey Kiss bag. Called "Autumn Cookies" these are a peanut butter oatmeal cookie topped with the kiss. If you like crunchy cookies, you'll love these. Joe's co-workers gobbled them up when I sent them to a staff meeting.
Kisses Candy Corn Autumn Cookies
3/4 cup creamy peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/3 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
66 Hershey's Kisses Brand Candy Corn Flavored Candies
Heat oven to 350. Beat peanut butter and shortening in a large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat int0 peanut butter mixture. Shape dough into 1-inch balls (mine were way bigger). Roll in reamaining oats; place on ungreased cookie sheet. Flatten cookie with tines of fork to form a criss-cross pattern. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from candies. Place 18 candies in heavy duty resealable plastic bag. Microwave at medium for 30 seconds; knead bag. If necessary microwave again an additional 15 seconds at a time, kneading after each heating until candies are melted. Cool slightly. Cut off corner of bag about 1/8 inch from point. Lightly drizzle cookies. Before drizzle sets, place candy piece in center of each cookie. (I skipped the drizzle part.)
Yields about 4 dozen cookies.