Instructions

1. In a large bowl, combine butter, sugar and brown sugar and mix using a hand or stand mixer until well incorporated.
2. Add in vanilla extract, egg, half and half and mix well.
3. Slowly add in flour, corn starch, baking soda and salt and mix until a soft, thick dough forms
4. Stir in the candy corn and peanuts
5. Refrigerate for 1 hour or longer (prevents cookies from spreading when baking)
6. Preheat oven to 350° F and spray a cookie sheet with non-stick cooking spray or line it with parchment paper
7. Using your hands, roll a heaping tablespoon of the dough into small balls and place about two inches apart from each other. *Be sure that the bottom of each dough ball does not have any candy corn exposed to prevent melting and scorching on the bottom of the cookie.
8. Bake for 8-10 minutes for small cookies, or 10-13 minutes for larger cookies. Cookies should be removed when they first begin to turn light golden brown on top.
9. Allow to cool at least 5 minutes on the baking sheet before transferring the cookies to a wire cooling rack.