Description
Spider Cookies are a fun and festive Halloween treat made with creamy peanut butter cookie dough, topped with miniature Reese’s peanut butter cups and decorated with candy eyes and melted chocolate to resemble spooky spiders. These easy-to-make cookies combine the rich flavors of peanut butter and chocolate for a perfect seasonal dessert.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1 egg
Decoration
- 1/4 cup chocolate melting wafers
- 12 miniature Reese’s peanut butter cups
- 24 mini candy eyes
Instructions
- Make cookie dough: Preheat your oven to 350°F (175°C). Line one baking sheet with parchment paper or a baking mat and set it aside. In a medium bowl, mix together the peanut butter, 1/2 cup granulated sugar, and the egg until well combined. If the dough feels too sticky to work with, refrigerate it for 10 to 20 minutes to firm up.
- Roll in sugar: Use a medium cookie scoop or your hands to roll the dough into 12 balls, about 1 inch each. Roll each ball in extra granulated sugar to coat thoroughly, then place them on the prepared baking sheet. Press down gently on each ball with a fork to create a crosshatch pattern on top.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are very lightly browned. Remove the baking sheet from the oven and let the cookies rest on the pan for 2 minutes to set.
- Place peanut butter cups: While the cookies are still warm, gently press one miniature Reese’s peanut butter cup onto the center of each cookie. This helps the candy cups melt slightly and adhere well. Allow the cookies to cool completely on a wire rack.
- Decorate like spiders: Melt the chocolate melting wafers in a microwave-safe bowl by heating in 30-second increments, stirring between each until fully melted and smooth. Transfer the melted chocolate into a small zip-top bag, then snip a tiny corner off the bag to create a piping tip. Pipe two chocolate dots on top of each Reese’s cup and immediately attach two mini candy eyes on each dot. Next, draw four legs on each side of the peanut butter cup using the melted chocolate to complete the spider design. Let the chocolate harden before serving.
Notes
- These peanut butter spider cookies are perfect for Halloween celebrations and themed parties.
- If the dough is too soft, refrigerate it to make handling easier.
- You can substitute candy eyes with small white chocolate chips or other edible decorations.
- Keep cookies stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 273 kcal
- Sugar: 20 g
- Sodium: 199 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
