These colorful harvest corn cookies are made with Nutter Butters and look like beautiful fall corn cobs!

Harvest Corn Cookies

These harvest corn cookies are a festive fall treat! We started with Nutter Butters as the base for our cookies, because their shape already resembles a corn cob. Then we coated them in chocolate and colorful candy coated sunflower seeds, to look like corn kernels. They look just like the beautiful Indian corn that is sold every autumn!

What Is Indian Corn?

“Indian Corn” generally refers to colorful ornamental corn cobs that are sold as decoration in the fall. However, they are edible and can be popped as popcorn.

These days, the more socially acceptable names include Flint Corn, ornamental corn, or harvest corn. I’ve included Indian Corn for search ability, but do want to acknowledge that this may be an outdated term.

Ingredients

• 1 package of Nutter Butter cookies
• 2 cups white chocolate melting wafers
• Chocolate covered sunflower seeds, in various colors
• 2 Egg whites
• 1/2 teaspoon cream of tartar
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Ivory food coloring

Helpful Kitchen Tools

• Piping bag fitted with a number 2 tip
• 1 cookie sheet lined with parchment paper

Instructions

1. Separate the chocolate covered sunflower seeds by color.
2. Melt the white chocolate wafers in a double boiler or in a microwave safe bowl. If microwaving, heat in 20 second intervals, stirring between, until smooth. Handle with care, as the bowl may become hot.
3. Dip each cookie into the melted white chocolate, turning with a fork, until completely covered. Allow excess chocolate to drip back into the bowl and place the coated cookies on baking sheet to dry.
4. Chose a color of sunflower seeds and place them onto the Nutter Butters in rows, gently pressing into the still-soft white chocolate. 
5. Allow cookies to dry while you mix the icing.

To Make the Icing:

• Use an electric mixer or stand mixer to beat together the egg whites, cream of tartar, vanilla extract, and powdered sugar, until stiff peaks form (about 4-7 minutes).
• Mix in a couple drops of ivory food coloring into the icing.
• Scoop about 1/2 cup of icing into the piping bag and pipe a “V” shape on top of the cookies, as shown in the photo above.
• Continue to pipe 6-8 more lines on the outside of your “V” shape, to create the husk. You’ll want to pipe them on top of each other to layer and look more like the corn cob.

Allow to dry for 2 hours before enjoying.

Prep Tips

• We used chocolate covered sunflower seeds for our cookies because they are just the right size and shape, plus they taste delicious with the peanut butter cookies. However, you could alternatively use mini M&Ms or another similar candy.
• If you don’t have ivory food coloring or time to find some in stores, you could try using a couple drops of yellow food coloring, just enough to make the white chocolate a shade of off-white. You may be able to use a drop of brown food coloring too.

Pin our Harvest Corn Nutter Butters on Pinterest:

Harvest Corn Cookies Recipe (Printable Recipe Card)

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