Description
Create spooky and delicious Halloween Spider Cookies with this easy recipe. Perfect for beginners, these cookies combine peanut butter and chocolate for a festive treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- Milk Duds
- 30 mini Reese’s peanut butter cups, unwrapped
- mini candy eyes
- 1 cup milk chocolate chips, melted
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Whisk flour, baking soda, and salt in a medium bowl.
- Cream butter, peanut butter, granulated sugar, and brown sugar in an electric mixer bowl for about 2 minutes on medium speed.
- Beat in egg, milk, and vanilla extract. Add dry ingredients and mix until just combined.
- Portion dough into 1 ½ inch balls.
- Roll balls in granulated sugar and place 2 inches apart on the baking sheet.
- Bake for 7-9 minutes, or until lightly brown and puffed.
- Remove from oven. Press a peanut butter cup upside down into the center of each cookie. Press a Milk Dud next to the peanut butter cup for the spider’s head.
- Let cookies cool on the baking sheet for 10 minutes.
- Transfer cookies to a wire rack to cool completely.
- Place melted chocolate in a ziptop bag, snip a corner. Drizzle 4 legs on each side of the peanut butter cup.
- Attach candy eyes to the Milk Dud heads using a small dot of melted chocolate.
Notes
- After adding the peanut butter cup and Milk Dud, let cookies sit on the baking sheet for 10 minutes. Then, place the baking sheet in the freezer for 10 minutes to help cool the chocolate.
- Store cookies in an airtight container at room temperature for 3-5 days.
- Assembled cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American