Halloween Spider Cookies
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Halloween Spider Cookies
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Looking for a fun Halloween dessert? These EASY Halloween Spider Cookies are simple to make and super festive for fall festivities!
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Ingredients
- ½ creamy peanut butter
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- 1 cup sugar divided
- 1 large egg
- 1 teaspoon vanilla or almond extract
- 1 ¾ cup flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 teaspoon fine sea salt
- 16 Reese’s Miniature Cups frozen
- 1 cup chocolate chips
- 3 teaspoons salted butter
- 32 Candy eyes
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, beat together the peanut butter, unsalted butter, light brown sugar, and ½ cup of the sugar until creamy and smooth, approximately 3-4 minutes.
- Add the egg and extract of choice and mix until fully incorporated.
- In a separate medium mixing bowl, sift or whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in two separate additions; mix after each addition until just incorporated. Do not overmix.
- Cover and chill the dough for 1 hour.
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside. Set the remaining ½ of the sugar in a small bowl. Set aside.
- Scoop 1 heaping tablespoon of cookie dough and roll it into a ball using clean hands. Roll the dough balls in the sugar and place them in the prepared baking tray about 2 inches apart. Repeat with remaining dough. You should have 16 cookies. Depending on the size of your baking sheet, bake in two batches.
- Bake for 10-11 minutes or until the bottom edges are very lightly browned. Remove and cool for 2-3 minutes on the baking sheet. While fresh from the oven, gently press a wrapped mini PB cup into the center, top (wide end) down. Do not press too hard or the cookies could crumble.
- Gently move to a wire cooling rack using a spatula. Wait for cookies to cool completely before decorating.
- Melt the chocolate chips with salted butter in the microwave at 20-second intervals; stirring after each interval and reheating as necessary. Do not overcook chocolate.
- Using a toothpick, put a dab of chocolate onto the back of each candy eyeball and stick to the outside wall of the PB cup, doing two per cookie. Let the chocolate set.
- Transfer the remaining melted chocolate into the piping bag or a zipper bag and cut a tiny piece of the corner. Pipe 4 legs on each side to make 8 legs total on each cookie.
- Place them in the fridge for 15-20 minutes to allow the legs and head to set.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
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Calories
283kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
30mg
(10%)
Sodium
157mg
(7%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
223IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 157mg | 7% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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