Description
These Peanut Butter Spider Cookies are a fun and festive treat perfect for Halloween or any occasion. Soft peanut butter cookies are topped with mini Reese’s cups, candy eyes, and chocolate spider legs, creating a spooky and delicious snack that’s sure to delight kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet and Sugars
- ½ cup (100 g) granulated sugar, plus more for rolling cookies in
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Decorations
- 30 mini Reese’s cups, unwrapped
- ¼ cup chocolate chips
- Candy eyes
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375º F (190º C). Line a baking sheet with parchment paper and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside; it will be incorporated later.
- Cream Sugars and Fats: In the bowl of a stand mixer or a large bowl with a hand mixer, combine the granulated sugar, light brown sugar, unsalted butter, and creamy peanut butter. Beat these ingredients together until the mixture is light, fluffy, and well combined, about 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, about 30 seconds, making sure the mixture is smooth.
- Incorporate Dry Ingredients: With the mixer set to low speed, gradually add the dry flour mixture to the wet mixture. Beat just until everything is combined and no flour streaks remain. Be careful not to overmix, as this could make the cookies tough.
- Shape Cookies: Scoop full tablespoons of dough and roll them into roughly 1-inch balls. Roll each ball in additional granulated sugar to coat lightly. Place the coated dough balls 1 ½ inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden brown. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 3 minutes to firm up slightly.
- Add Reese’s Cups: After the brief cooling period, gently press one mini Reese’s cup into the center of each cookie. Be careful not to press too hard to avoid breaking the cookie. Immediately transfer the cookies to a wire rack to cool completely.
- Melt Chocolate Chips: Melt the chocolate chips in the microwave at 50% power. Stir every 15 seconds until the chocolate is smooth and fully melted.
- Decorate with Chocolate and Candy Eyes: Transfer the melted chocolate into a small plastic baggie and snip off one corner to create a piping bag. Pipe spider legs around the Reese’s cups on each cookie. Use a dab of melted chocolate to attach candy eyes onto the Reese’s cups to complete the spider look.
- Set Chocolate and Serve: Allow the chocolate to set completely before serving so that the decorations hold their shape. Enjoy your festive Peanut Butter Spider Cookies!
Notes
- Use creamy no-stir peanut butter such as Skippy All Natural for the best texture and ease of mixing.
- Candy eyes are readily available at grocery stores or craft stores, especially during the Halloween season.
- In warmer climates, chill the cookie dough for 30 minutes before baking to prevent spreading and maintain cookie shape.
- Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- You can freeze the cookie dough for up to 3 months for future baking convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 12g
- Sodium: 104mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg
