Peanut Butter Spider Cookies (Print-Friendly Version)

Soft peanut butter cookies with chocolate centers and playful candy eyes, ideal for festive gatherings and quick prep.

# Ingredients:

→ Dough

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 1/4 cup granulated sugar, plus extra for rolling
04 - 1/2 cup creamy peanut butter
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt

→ Decorations

11 - 24 mini Reese's Peanut Butter Cups, frozen
12 - 1/2 cup semi-sweet chocolate chips, melted
13 - 48 candy eyeballs

# Steps:

01 - Unwrap mini Reese’s Peanut Butter Cups and freeze them to keep firm when placed on warm cookies.
02 - In a mixer bowl, beat unsalted butter, light brown sugar, and granulated sugar together until mixture is creamy and fluffy.
03 - Add creamy peanut butter, followed by the egg and vanilla extract, mixing until uniform and smooth.
04 - Combine all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients until just combined to avoid toughness.
05 - Scoop tablespoon-sized portions, roll into smooth balls, and lightly coat in granulated sugar. Arrange on a parchment-lined baking sheet and bake at 350°F for 8 to 11 minutes until edges show slight cracks.
06 - Immediately press one frozen mini Reese’s gently into the center of each baked cookie. Allow to rest on the baking sheet for at least 15 minutes to firm up.
07 - Melt semi-sweet chocolate chips in short bursts, stirring until smooth. Transfer to a piping bag or squeeze bottle and pipe four legs on each side of the Reese’s on every cookie.
08 - Use a small dab of melted chocolate to affix two candy eyeballs onto each Reese’s Peanut Butter Cup. Let chocolate set completely before serving or storing.

# Notes & Tips:

01 - Freeze mini Reese’s cups before use to prevent melting and maintain shape.
02 - Do not overbake; cookies finish setting on the tray after removal.
03 - Pipe chocolate legs while melted for neat, smooth lines.
04 - Cookies can be stored at room temperature up to 3 days or frozen for up to 3 months.

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