Peanut Butter Spider Cookies: Creepy-Cute Treats for Fun Gatherings
Peanut Butter Spider Cookies are delightful and playful treats that bring fun to any gathering.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- parchment paper
- Microwave-safe bowl
- Squeeze bottle
Ingredients
For the Cookie Dough
- ½ cup Unsalted butter at room temperature
- ½ cup Brown sugar adds a rich, molasses-like sweetness
- ⅓ cup Granulated sugar balances the flavors
- ¾ cup Creamy peanut butter avoid natural types for consistency
- 1 Large Egg helps bind all the ingredients
- 1 teaspoon Vanilla extract enhances sweetness
- 1½ cups All-purpose flour gives structure to the cookies
- 1 teaspoon Baking soda for a slight lift
- ½ teaspoon Baking powder helps keep cookies fluffy
- ½ teaspoon Salt balances sweetness
For the Decoration
- Granulated sugar for rolling the cookies
- 24 pieces Mini Reese’s Peanut Butter Cups the 'spider bodies'
- ½ cup Semi-sweet chocolate chips for melting into spider legs
- Candy eyeballs for decoration
Instructions
Steps
- Chill the Candy: Place the mini Reese’s Peanut Butter Cups in a bowl and freeze for about 15 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: Beat together butter, brown sugar, and granulated sugar until smooth and fluffy (about 3 minutes).
- Add Peanut Butter and Egg: Add peanut butter, egg, and vanilla extract, beating until well combined (1–2 minutes).
- Combine the Dry Ingredients: Gradually mix in flour, baking soda, baking powder, and salt until just combined.
- Form the Cookie Balls: Scoop out portions of cookie dough, roll into balls, and coat in granulated sugar before placing them on the baking sheet.
- Bake the Cookies: Bake in the oven for about 8 to 11 minutes until lightly golden and soft in the center.
- Add the Reese’s: Press a chilled mini Reese’s Peanut Butter Cup into each cookie while still warm.
- Melt the Chocolate: Melt chocolate chips in a microwave, stirring until smooth, then transfer to a squeeze bottle.
- Decorate with Chocolate Legs: Draw four thin legs on each side of the cookies with melted chocolate.
- Attach the Candy Eyeballs: Dab a bit of melted chocolate on each Reese’s and place candy eyeballs on top.
Notes
Store cookies in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or freeze for 3 months.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 30IUCalcium: 20mgIron: 0.5mg
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