Peanut Butter Spider Cookies
Fun, easy Halloween treats made with soft peanut butter cookies topped with mini chocolate cups and candy eyes.
Equipment
- Baking Sheet
- Mixing Bowls:
- Squeeze Bottle or Plastic Bag
Ingredients
- ½ cup unsalted butter (113 g, at room temperature)
- ½ cup packed brown sugar (107 g)
- ⅓ cup granulated sugar (66 g)
- ¾ cup creamy peanut butter (not the natural kind, 201 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Extra granulated sugar (for rolling cookie dough)
- 24 pieces mini peanut-butter cups (chilled before baking)
- ½ cup semi-sweet chocolate chips (85 g, ready to melt)
- Candy eyeballs (small size, for decorating)
Instructions
- Unwrap and freeze the mini peanut-butter cups for 5–10 minutes. Preheat your oven to 350°F (176°C).
- In a mixing bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy, about 60 seconds.
- Add peanut butter, egg, and vanilla. Blend until just combined, about 45 seconds.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to the wet mixture and mix until just incorporated.
- Scoop tablespoon-sized balls of dough and roll them in extra granulated sugar. Place 2–3 inches apart on a baking sheet.
- Bake for 8–11 minutes until edges start to crack and turn light-golden. Press a mini peanut-butter cup into each cookie immediately after baking.
- Let cool undisturbed for 15–20 minutes to set the cups.
- Melt chocolate chips in a microwave-safe bowl, heating at 50% power. Stir until smooth.
- Transfer melted chocolate into a squeeze bottle or plastic bag. Draw four legs on each side of the peanut-butter cup.
- Attach candy eyeballs using a dab of melted chocolate. Let fully set before serving.
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Notes
Store cookies in an airtight container for up to 3 days. Refrigerate for up to a week; bring to room temperature before serving.