Peanut Butter Spider Cookies (Print Version)
Soft peanut butter cookies topped with chocolate and candy eyes, crafted into playful spider treats.
# Ingredients:
→ Dough
01 -
1/2 cup unsalted butter, room temperature
02 -
1/2 cup packed brown sugar
03 -
1/3 cup granulated sugar
04 -
3/4 cup creamy peanut butter
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1 1/2 cups all purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon salt
→ For Assembly and Decoration
11 -
Granulated sugar, for rolling
12 -
24 mini Reese’s Peanut Butter Cups
13 -
1/2 cup semi-sweet chocolate chips
14 -
Candy eyeballs
# Steps:
01 -
Unwrap approximately 24 mini peanut butter cups, place in a bowl, and freeze until needed. This helps the chocolate maintain shape when added to warm cookies.
02 -
Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper.
03 -
In a large mixing bowl, combine unsalted butter, packed brown sugar, and granulated sugar. Beat with an electric mixer for 1 minute until mixture is smooth and fluffy.
04 -
Add creamy peanut butter, large egg, and vanilla extract to the creamed mixture. Beat briefly until just combined.
05 -
Add all purpose flour, baking soda, baking powder, and salt. Mix on low speed or fold by hand just until no flour streaks remain. Do not overmix.
06 -
Portion dough using a small cookie scoop or tablespoon. Roll dough into uniform balls, then coat each ball in granulated sugar.
07 -
Arrange dough balls 2 to 3 inches apart on prepared sheets. Bake for 8 to 11 minutes or until edges crack and cookies begin to turn golden.
08 -
Remove cookies from oven and immediately press a frozen mini peanut butter cup into the center of each cookie. Allow to cool on baking tray for 15 to 20 minutes.
09 -
Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave on 50% power for up to 3 minutes, stirring every 60 seconds, until fully melted.
10 -
Transfer melted chocolate to a squeeze bottle or a sandwich bag with the corner trimmed. Pipe 4 spider legs on each side of each cookie.
11 -
Dab a small amount of melted chocolate on the back of each candy eyeball and press onto the peanut butter cups. Let chocolate set before moving cookies.
# Notes:
01 -
Freezing the peanut butter cups before assembly prevents melting and ensures they retain their shape.