Peanut Butter Candy Corn Cookie Cups

Peanut Butter Candy Corn Cookie Cups ½ cup (1 stick) butter, softened ½ cup sugar ½ cup light brown sugar, packed 1 cup smooth peanut butter 1 large egg 1 tsp. vanilla extract 1-1/4 cups bread flour {or all-purpose flour} ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt Candy Corn Pumpkins Preheat oven to 350°F. Spray 24 mini muffin cups with cooking spray; set aside. Beat together butter, sugar, and brown sugar until smooth. Add peanut butter and mix just until blended. Add egg and vanilla and mix well. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to wet mixture, just until blended. Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones} Place one ball into each of the 24 muffin cups. Bake for 12-15 minutes, or until lightly golden. Immediately press one pumpkin candy corn into the center of each cookie cup. Allow to cool about 5 minutes, remove cookies from pan and let cool completely on rack.