Spider Cookies

These peanut butter spider cookies are the perfect Halloween cookie! Made with peanut butter cookies, a REESE'S peanut butter cup, candy eyes and a drizzle of chocolate.

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings:

Ingredients

1 cup creamy peanut butter
½ cup granulated sugar , plus more for rolling
1 egg
¼ cup chocolate melting wafers
12 miniature Reese's peanut butter cups
24 mini candy eyes

Instructions

Make cookie dough. Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together 1 cup peanut butter, 1/2 cup sugar and egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
Roll in sugar. Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet. Press down with a fork creating a cross.
Bake. Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
Place peanut butter cups. Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
Decorate like spiders. Once cookies have cooled, melt the chocolate in a microwave safe bowl. Cook in 30 second increments, stirring in between until melted. Then place in a zip top bag to decorate. Snip off the edge and place two dots on top of the Reese's. Then attach the eyes. Next draw 4 legs on each side of the Reese's. Allow chocolate to harden.

Notes

Storage: Store leftover cookies in a covered container for up to 3 days.

Alternatives:

While I prefer the mini Reese's for the base of the spider, you can also use a whopper or Lindt truffle.
While I prefer chocolate, you could also use black decorating gel.

Nutrition