Peanut Butter Spider Cookies
User Reviews
5.0
9 reviews
Excellent
Peanut Butter Spider Cookies
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These fun peanut butter spider cookies start with a delicious soft peanut butter cookie then are topped with the cutest chocolate spiders!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup brown sugar packed
- ¾ cups sugar divided
- 1 egg
- 2 TBS milk
- 1 tsp vanilla
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 24 mini Reese's peanut butter cups unwrapped and frozen
- 48 Candy eyes
- ½ cup semi-sweet chocolate chips
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Instructions
- Start by preheating your oven to 375 degrees and lining a baking sheet with parchment paper.
- Beat together the butter, peanut butter, egg, 1/2 cup sugar, brown sugar, vanilla, and milk together.
- Combine your dry ingredients – flour, baking soda, and salt in a small bowl.
- Add dry ingredients to the wet ingredients and combine until well blended.
- Roll the dough into 24 equal balls.
- Put the remaining 1/4 cup of sugar in a bowl and roll the cookie dough balls in the sugar.
- Place the cookie dough balls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the tops are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes.
- Gently press a FROZEN peanut butter cup upside down onto the top of each of the cookies. Add candy eyes to the peanut butter cup while slightly warm.
- Place cookies in the fridge to allow the peanut butter cup to harden. While the cookies are chilling in the fridge, melt the chocolate chips in a microwave safe bowl in the microwave or on the stove using a double boiler.
- Place the chocolate in either a piping bag or a ziploc bag with a tiny corner cut off. Use the bag to pipe eight little legs on top of the cookies.
- Put the cookies back in the fridge for another 10 minutes or so to let the chocolate harden then serve after chocolate has set.
Notes
- Work in batches. Only get a handful of the peanut butter cups out of the freezer at a time so you can keep them frozen as long as possible.
- Freeze the peanut butter cookies after baked but before you put the spiders on top if you want to save these for later!
- Store the peanut butter spider cookies in an airtight container (ideally not a plastic bag since it’ll get into the chocolate) for up to five days before tossing.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
160mg
(7%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
136IU
(3%)
Vitamin C
1mg
(1%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 160mg | 7% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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