Peanut Butter Spider Cookies
These Peanut Butter Spider Cookies are so much fun! If you're looking for something to get your kids into the kitchen with you this is perfect. The kiddos can create their own creepy peanut butter cookies for Halloween!
Servings: 25 cookies
Calories: 165kcal
Ingredients
Peanut Butter Spider Cookies Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 25 miniature Reese's peanut butter cups
- 1 tube Black Cookie Icing
- 25 pairs candy eyes
Spider Sugar Cookies Ingredients
- 1 package of Pillsbury sugar cookie dough
- 1 bag of Rolo's 12 unwrapped
- 1 package of small candy eyes
- Chocolate or Black cookie icing
Instructions
- Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat them together on medium speed for about 2-3 minutes. Once creamed, add in the peanut butter and mix again on medium speed until combined.
- Then, add the egg and vanilla extract and beat on a low speed until just combined. Add in the flour, baking soda and salt. Mix again on a low speed.
- Shape the cookie dough into a disc and wrap in plastic wrap. Place in the refrigerator for one hour to chill.
- Place the mini Reese’s cups in the refrigerator to also chill. After the cookie dough has been chilling for one hour, preheat the oven to 350℉ and line two baking sheets with parchment paper.
- Create 1-inch balls of dough and place them on the baking sheet about two inches apart. Bake each sheet of cookies one at a time one the middle rack for 10-11 minutes, just until the cookies begin to crack.
- While the cookies bake, unwrap the Reese’s cups and then keep in the refrigerator until use. As soon as the cookies come out of the oven, gently press a Reese’s cup into the center of a cookie. Then, move the cookies to a cooling rack.
- Once the cookies are cool, pipe on the spider’s legs. Create eight legs by drawing four lines from the Reese’s cup outward and down the cookie on each side. Dab two spots of icing to glue the eyes to the body of the Reese’s cups.
Notes
Reese's - Some of the chocolate will peel away with the wrapper of the mini reese’s cups when you unwrap them. We found that the reese’s stayed more intact if they were unwrapped chilled vs unwrapped at room temperature, so wait to unwrap them after chilling in the refrigerator. If you forget to chill the reese’s cups for an hour in the fridge, pop them in the freezer for 10 minutes. Either way, just make sure that they’re chilled and not room temperature!
When Cookies are Ready - he cookies will still be soft when they come out of the oven. It’s OK if the tops haven’t cracked when you take them out, but if they’re cracked at 10 minutes, they’re ready! They’ll continue to cook for a minute or two more while you’re placing the reese’s cups in them, and then will firm up as they cool.
Cooling - Make sure the cookies are fully cooled down before decorating them with the icing.
Nutrition
Serving: 21g | Calories: 165kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 118mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g