Peanut Butter Spider Cookies
Creepy-crawler Peanut Butter Spider Cookies look like spiders but taste scary-good. Whip up a batch of peanut butter cookies, then press a bite-size peanut butter cup and candy eyes into the center of each while still warm. Once cool, use melted chocolate to pipe on the spider legs.
Makes: 24 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 24 mini peanut butter cups
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, room temperature
- ⅓ cup light brown sugar, packed
- ⅓ cup plus 2 tablespoons granulated sugar, divided
- 1 large egg, room temperature
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
- 48 candy eyeballs
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and remove wrappers from peanut butter cups. Set aside.
- In a medium bowl, combine the flour, baking soda and salt. Set aside.
- In a large bowl, use a hand or stand mixer to beat together the peanut butter and butter on medium speed. Add brown sugar and ⅓ cup granulated sugar and mix again until combined. Mix in the egg, milk and vanilla until combined.
- Gradually add the flour mixture to the peanut butter mixture and mix until just combined.
- Place remaining 2 tablespoons granulated sugar in a small bowl. Shape dough into 24 1-inch balls and roll each ball in sugar. Place 12 balls on each prepared baking sheet, leaving enough space between for cookies to spread.
- Bake each batch of cookies for about 10 minutes, or until lightly browned. Remove from oven and immediately press a mini peanut butter cup upside down into the center of each warm cookie. The cookies will crack around the edges and the chocolate will melt slightly. Press two candy eyeballs into each cookie on one side of each peanut butter cup. Use a spatula to transfer cookies to a cooling rack to cool completely.
- In a microwave-safe bowl, microwave chocolate chips for about 1 minute or until completely melted. Transfer chocolate to a small zip-close bag. Cut a small slit in one corner of the bag and pipe chocolate “spider legs” onto each cookie. Let chocolate set before serving.
- Serve immediately or store in a covered container for 3 days at room temperature or up to a week in the refrigerator.
Nutrition Information
Serving size: 1 cookie|Calories: 174|Sugar: 15g|Sodium: 165mg|Fat: 10g|Saturated fat: 4g|Carbohydrates: 17g|Fiber: 1g|Protein: 4g|Cholesterol: 18mg|
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