Halloween is the time of year to make all the creepy crawly snacks and treats for the kids. You can pretty much add a pair of candy eyeballs to any snack and kids love it! Today, these Peanut Butter Spider Cookies are a combination of snack time and craft time and the kids can help. It starts with a traditional peanut butter blossom cookie rolled in sugar and topped with peanut butter cup, googly, candy eyes and chocolate spider legs. It’s a treat the kids all love! (Unless they are allergic to peanut butter, in which case, skip this one!)
PEANUT BUTTER BLOSSOM COOKIES
Peanut butter blossom cookies are a long-time favorite in my house. While there are different versions of this recipe ranging from using butter to shortening, these peanut butter cookies topped with chocolate are classic and delicious.
Our recipe today uses butter but feel free to swap out the 1/2 cup of butter for a 1/2 cup of shortening if you’d like. The peanut butter is traditional creamy in this recipe but we love to use crunch peanut butter so either one works. Other than those substitutions, it’s a pretty standard recipe that doesn’t need a million ingredients.
PEANUT BUTTER SPIDER COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
PEANUT BUTTER SPIDER COOKIE INSTRUCTIONS
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the peanut butter, egg, vanilla and milk and beat until combined.
4. Add in flour, baking soda, baking powder and salt. Stir until all combined
5. Scoop out dough and roll into balls. Roll balls in sugar. Place dough balls on prepared pan (12 cookies to a pan if smaller cookies).
6. Bake for 9-10 minutes.
7. Immediately after pulling out of the oven, gently press an upside down frozen peanut butter cup on top of each cookie and transfer to a wire rack to cool.
8. Put in place the candy eyes while chocolate is still slightly soft.
9. Chill cookies for 10 minutes to allow cookies to become firm.
10. Melt 1/2 cup chocolate chips in microwave. Place melted chocolate in the corner of a zippered sandwich bag.
11. Cut off a tiny piece off of the corner of the bag to allow for piping and draw eight legs on each spider cookie.
12. Place in the refrigerator for 10 minutes to allow legs to set.
Peanut Butter Spider Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 2 tbsp milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups flour
- 36 Mini Peanut Butter Cups
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the peanut butter, egg, vanilla and milk and beat until combined.
- Add in flour, baking soda, baking powder and salt. Stir until all combined.
- Scoop out dough and roll into balls. Roll balls in sugar. Place dough balls on prepared pan (12 cookies to a pan if smaller cookies).
- Bake for 9-10 minutes.
- Immediately after pulling out of the oven, gently press an upside down frozen peanut butter cup on top of each cookie and transfer to a wire rack to cool.
- Put in place the candy eyes while chocolate is still slightly soft.
- Chill cookies for 10 minutes to allow cookies to become firm.
- Melt 1/2 cup chocolate chips in microwave. Place melted chocolate in the corner of a zippered sandwich bag.
- Clip a tiny piece off of the corner of the bag to allow for piping and draw eight legs on each spider cookie.
- Place in the refrigerator for 10 minutes to allow legs to set. Enjoy.
Nutrition
