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Peanut Butter Spider Cookies


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Peanut Butter Spider Cookies are a fun and festive treat perfect for Halloween. These chewy peanut butter cookies are topped with mini Reese’s cups and decorated with chocolate spider legs and candy eyeballs for a spooky touch.


Ingredients

Scale
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • ¾ cup creamy peanut butter (not natural)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Extra granulated sugar (for rolling)
  • 24 mini Reese’s peanut butter cups, unwrapped and chilled
  • ½ cup semi-sweet chocolate chips (for spider legs)
  • Candy eyeballs

Instructions

  • Prep the Reese’s & Oven: Unwrap the Reese’s cups and place them in the freezer. Preheat your oven to 350°F (175°C).
  • Make the Dough: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the peanut butter, egg, and vanilla extract, and mix until smooth.
  • Add Dry Ingredients: Gradually mix in the flour, baking soda, baking powder, and salt until the dough is just combined.
  • Form the Cookies: Roll tablespoon-sized balls of dough in your hands, then roll them in granulated sugar. Place the dough balls on a baking sheet.
  • Bake: Bake for 8-11 minutes, or until the edges are just starting to crack.
  • Add Reese’s: As soon as the cookies come out of the oven, press a chilled mini Reese’s into the center of each cookie. Let the cookies cool on the baking sheet for 15-20 minutes.
  • Make Spider Legs: Melt the chocolate chips in the microwave, stirring every 30 seconds. Transfer the melted chocolate to a squeeze bottle or use a zip-top bag with a small corner cut off to pipe 4 legs on each side of the Reese’s cup.
  • Attach the Eyes: Use a small dab of the melted chocolate to attach candy eyeballs to the Reese’s cups.

Notes

  • Ensure that the Reese’s cups are chilled before use to keep them from melting too much when pressed into the warm cookies.
  • For best results, use creamy peanut butter that is not natural, as natural peanut butter can affect the dough’s texture.
  • Prep Time: 20 minutes
  • Cook Time: 8-11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 13 grams
  • Sodium: 100 mg
  • Fat: 8 g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 20 mg