Halloween Peanut Butter Spider Cookies
Festive and simple peanut butter cookies topped with chocolate, perfect for Halloween gatherings.
Ingredients
Dry Ingredients
- ⅔ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup butter softened
- 2 tablespoons white sugar plus extra for rolling
- 2 tablespoons brown sugar
- ⅓ cup peanut butter
- 1 egg
- 1 teaspoon vanilla
Toppings
- 18 mini Reese’s Peanut butter cups
- ¼ cup chocolate chips
- 1 tablespoon butter
- 36 candy eyes
Instructions
Preparation
- Preheat oven to 350ºF.
- In a small mixing bowl, whisk flour, baking soda, and salt together.
- In a larger bowl, beat butter, brown sugar, and white sugar together until well blended.
- Add peanut butter and beat again, then add egg and vanilla, and beat until well incorporated.
- Stir in flour mixture.
- Divide dough into 18 portions and roll into balls.
- Roll each ball in granulated sugar.
- Place on a cookie sheet with at least 2 inches between each cookie.
- Bake in the center of the oven for 10 minutes.
- Remove, and press an indentation into each cookie for the peanut butter cup to sit.
Serving Suggestions
- Enjoy these cookies on their own or with a glass of milk.
- Serve them alongside a pumpkin spice latte or with fresh fruit.
- Perfect for Halloween parties or spooky movie nights.
Storage
- Store leftovers in an airtight container at room temperature for up to a week.
- To freeze, place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag.
- Let cookies thaw at room temperature before enjoying.
Notes
Use softened butter for easy mixing. Measure flour accurately for proper texture. Rolling in sugar adds crunch. Allow cookies to cool slightly before pressing in Reese’s cups. Experiment with toppings for variety.