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Halloween Peanut Butter Spider Cookies

Soft, sugar-rolled peanut butter cookies topped with a mini peanut butter cup, chocolate legs, and candy eyes. A fun, easy Halloween twist on the classic peanut butter blossom.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Snack
Cuisine: American
Calories: 196
Ingredients Method Notes

Ingredients
  

Cookies
  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for rolling
Decorating
  • 24 mini peanut butter cups unwrapped
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon coconut oil optional
  • 48 candy eyes

Method
 

  1. Cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
  2. Beat in the egg and vanilla until fully combined.
  3. Whisk together the flour, baking soda, and salt, then mix into the wet ingredients just until combined.
  4. Roll the dough into tablespoon-sized balls and coat each in granulated sugar.
  5. Bake at 350°F for 8 to 10 minutes, until the edges are just set.
  6. Immediately press a mini peanut butter cup into the center of each hot cookie.
  7. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
  8. Melt the chocolate chips with coconut oil in 20-second microwave bursts until smooth.
  9. Pipe four chocolate legs on each side of the peanut butter cup.
  10. Press two candy eyes onto the front of each cup while the chocolate is still wet.
  11. Let set at room temperature for 20 to 30 minutes before storing.

Notes

  • Unwrap the peanut butter cups before the cookies go in the oven, the pressing window is short.
  • Keep the peanut butter cups cold so they hold their shape against the hot cookies.
  • Pull the cookies when the centers still look slightly underdone for a soft texture.
  • Snip a very small hole in the piping bag for thin, spider-like legs.
  • Add the candy eyes while the chocolate is still wet so they stick properly.
  • Layer parchment between cookies when storing so the chocolate legs don't break off.