Peanut Butter Spider Cookies
These cute and not so creepy spider cookies are perfect for any Halloween get together or party!
Servings: 36 cookies
Cost: $5
Equipment
- 1 stand or hand mixer
- 1 set measuring utensils
- 1 scoop or spoon
- 1 baking sheet
- 1 oven
- 1 cooling rack or plate
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ½ cup granulated sugar plus a little extra for rolling
- ½ cup packed light brown sugar
- ¼ tsp salt
- 1 large egg room temperature
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
Instructions
- Chill your candy: Unwrap and freeze your mini Reese's ahead of time. This is optional and if you're in a time crunch you can use melted chocolate to 'glue' the reeses on ahead of time.
- Preheat your oven to 375℉.
- Add your butter, peanut butter, sugar and salt to a large bowl and use a stand or hand mixer to cream together until combined.
- Add egg and vanilla and mix again.
- Add in flour and baking soda and mix until just combined.
- Scoop your dough into uniform balls about 1" wide and roll in extra granulated sugar to coat. Place about 2" apart on baking sheet lined with parchment.
- Bake for 8-10 minutes in a 375℉ oven or until cookies are just starting to crack around the edges and look firm on top.
- As soon as you remove your cookies from the oven, add your frozen Reese's cups into the center of each cookie, pressing in lightly. Allow cookies to cool about 15 minutes before moving to a cooling rack.
- Once totally cool, melt some chocolate in the microwave (stir every minute until melted) and use a piping bag/bottle or cut a corner of a ziplock bag to pipe chocolate legs onto each spider. Use melted chocolate as glue for candy eyes as well.
Notes
- Chill your candy: Unwrapping and freezing your mini Reese's ahead of time helps cut down on how much they melt when added, but if you're in a time crunch you can use them as-is and glue them on with melted chocolate when cookies have cooled a bit.
- Don't use runny chocolate: If your melted chocolate is super runny when melted, let it cool a bit before piping so it keeps it's shape as you add the legs.
- For uniform cookies, use a small cookie scoop to ensure dough balls are the same size.
- Keep size consistent: Try and keep your cookie balls all the same size so they bake evenly (a small cookie scoop can help!).
