Description
Creepy, cute, and utterly irresistible, these peanut butter spider cookies will be the talk of your Halloween party. The only scary thing is how fast they’ll disappear!
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (185g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 48 chocolate candy eyes
- 24 regular-sized Reese’s Peanut Butter Cups, unwrapped
- 1 cup (175g) semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
Instructions
- Cream together butter and peanut butter until smooth. Add both sugars and beat until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
- Cover dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls and place 2 inches apart on prepared sheets.
- Bake for 8-10 minutes until edges are set but centers appear slightly underdone.
- Immediately press a Reese’s Peanut Butter Cup into the center of each cookie, then add two candy eyes to each cup.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Melt chocolate chips with shortening in 30-second microwave intervals, stirring between each, until smooth.
- Transfer melted chocolate to a piping bag and pipe eight legs extending from each Reese’s cup body.
- Let the chocolate set completely before serving or storing.