Peanut Butter Spider Cookies
Soft and chewy peanut butter cookies topped with Reese’s, melted chocolate, and candy eyes, these peanut butter spider cookies are both easy and fun to make. The perfect Halloween dessert for your next party!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 24 Reese's Miniature Peanut Butter Cups, unwrapped
- 1/2 cup semi-sweet chocolate chips, melted
- 48 candy eyes
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the peanut butter, sugar, and egg until well combined.
- Scoop out 1 tablespoon of dough and roll into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- Immediately after removing from the oven, gently press a Reese's Miniature into the center of each cookie. Allow to cool completely on the baking sheet.
- Once cooled, use the melted chocolate to attach candy eyes to the Reese's. Then, use the remaining melted chocolate to draw spider legs coming out from the Reese's.
- Allow the chocolate to set completely before serving.
Notes
For best results, use a good quality creamy peanut butter. Store cookies in an airtight container at room temperature for up to 5 days. The chocolate legs can be made with a piping bag or a ziplock bag with the corner snipped off for precision.
Nutrition
- Calories: 180
- Sugar: 17
- Sodium: 65
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 8