Halloween Spider Cookies

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  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Additional Time

    1 hr 30 mins

  • Total Time

    2 hrs 2 mins

  • Servings

    16

  • Calories

    283 kcal

  • Course

    Dessert

  • Cuisine

    American

Halloween Spider Cookies

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

Servings
  • 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
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Instructions

  1. 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.
  2. Add the egg and extract of choice and mix until fully incorporated.
  3. In a separate medium mixing bowl, sift or whisk together the flour, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients in two separate additions; mix after each addition until just incorporated. Do not overmix.
  5. Cover and chill the dough for 1 hour.
  6. 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.
  7. 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.
  8. 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.
  9. Gently move to a wire cooling rack using a spatula. Wait for cookies to cool completely before decorating.
  10. 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.
  11. 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.
  12. 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.
  13. Place them in the fridge for 15-20 minutes to allow the legs and head to set.
  14. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition Information

Show Details
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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