Peanut Butter Spider Cookies
User Reviews
5
Peanut Butter Spider Cookies
Description
This recipe starts with a cream mixture of butter, peanut butter, and sugars beaten together, then incorporates vanilla, egg, flour, baking soda, and salt. After chilling the dough for firmness, it is scooped into balls and baked until just beginning to crack, providing a soft texture. Miniature Reese's peanut butter cups are chilled to help them hold shape when added to the warm cookies. Once cooled, the cookies are decorated with candy eyes and black icing to resemble spiders.
The cookies balance peanut buttery richness and sweetness, with a tender crumb complemented by the texture of the chocolate peanut butter cups. The decoration adds a playful visual that makes them suitable for occasions like Halloween.
Planning chilling times for dough and candy is important for best results. The cookies are best decorated after full cooling to prevent melting. They can be served as fun individual treats alongside cold milk or at seasonal gatherings.
Ingredients
Peanut Butter Spider Cookies Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup peanut butter creamy
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 25 miniature Reese's peanut butter cups
- 1 tube cookie icing black
- 25 pairs Candy eyes
Spider Sugar Cookies Ingredients
- 1 sugar cookie dough package of Pillsbury brand
- 1 Rolo candy 12 unwrapped, bag of
- 1 Candy eyes small, package of
- chocolate cookie icing or black cookie icing
Instructions
- Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat them together on medium speed for about 2-3 minutes. Once creamed, add in the peanut butter and mix again on medium speed until combined.
- Then, add the egg and vanilla extract and beat on a low speed until just combined. Add in the flour, baking soda and salt. Mix again on a low speed.
- Shape the cookie dough into a disc and wrap in plastic wrap. Place in the refrigerator for one hour to chill.
- Place the mini Reese’s cups in the refrigerator to also chill. After the cookie dough has been chilling for one hour, preheat the oven to 350℉ and line two baking sheets with parchment paper.
- Create 1-inch balls of dough and place them on the baking sheet about two inches apart. Bake each sheet of cookies one at a time one the middle rack for 10-11 minutes, just until the cookies begin to crack.
- While the cookies bake, unwrap the Reese’s cups and then keep in the refrigerator until use. As soon as the cookies come out of the oven, gently press a Reese’s cup into the center of a cookie. Then, move the cookies to a cooling rack.
- Once the cookies are cool, pipe on the spider’s legs. Create eight legs by drawing four lines from the Reese’s cup outward and down the cookie on each side. Dab two spots of icing to glue the eyes to the body of the Reese’s cups.
Notes
- Chilling the cookie dough for at least an hour is important to achieve proper dough firmness for shaping.
- Keep the miniature Reese's cups chilled before unwrapping to minimize chocolate damage during unwrapping.
- The cookies should still be soft when removed from the oven; they will firm up as they cool.
- Wait until cookies are completely cooled before decorating with icing and candy eyes to avoid melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 21 | |
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 118mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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