Spider Cookies
Soft and chewy peanut butter cookies are transformed into adorable spiders! These spider cookies are easy to assemble and would be perfect for any upcoming Halloween parties.
Ingredients
- 24 miniature peanut butter cups unwrapped
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup creamy peanut butter (190 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour spooned and leveled (190 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar optional (50 grams)
- ½ cup semi-sweet chocolate chips (90 grams)
- 2 teaspoons shortening optional (8 grams)
- 48 candy eyeballs
Instructions
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Line a separate small baking sheet with parchment paper. Place the unwrapped miniature peanut butter cups on the baking sheet, then place the baking sheet in the freezer.
- To make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt and mix until just combined.
- Place the ¼ cup (50 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes or until the tops of the cookies are set.
- Remove from the oven and remove the peanut butter cups from the freezer.
- To assemble the cookies: Gently press a miniature peanut butter cup upside down onto the center of each cookie. Don’t press it all the way down, just enough to stick!
- Allow to cool completely on the baking sheets for about 30 minutes. Do not try to transfer the cookies to a cooling rack, this will cause the melty peanut butter cups to slide and they won’t turn out very pretty!
- Once the cookies have cooled completely, carefully transfer the baking sheet with the cookies to the fridge and chill for 20 to 30 minutes or until the peanut butter cups have fully hardened. Make sure to keep the baking sheet completely flat, you don’t want the peanut butter cups to slide around on top of the cookies.
- Once the peanut butter cups has fully firmed up, remove the cookies from the fridge and set aside.
- Place the chocolate chips and shortening in a large microwave-safe bowl or measuring cup. Microwave at 50% power in 30-second increments, stirring well after each increment, until the chocolate is completely melted and smooth. Allow to cool for 10 minutes, then pour the melted chocolate into a piping bag or squeeze bottle.
- Use the melted chocolate to pipe or squeeze four lines (legs) onto each side of the cookie (a total of eight per cookie). Repeat with the remaining cookies.
- Carefully pipe or squeeze a small drop onto the back of two candy eyeballs, then gently place the eyeballs onto the side of the peanut butter cup to help them stick. Repeat with the remaining cookies.
- Allow the chocolate to harden at room temperature or refrigerate until firm.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for 2 to 3 months. Thaw to room temperature before serving.