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Peanut Butter Spider Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 55 minutes
  • Yield: 48 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Peanut Butter Spider Cookies are a fun and spooky treat perfect for Halloween or any festive occasion. With a soft, peanut buttery base and topped with a frozen peanut butter cup, candy eyes, and piped chocolate legs, they are sure to delight both kids and adults. The combination of creamy peanut butter and sweet chocolate makes these cookies irresistibly tasty and visually playful.

Ingredients

Cookie Dough

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar (for rolling)

Decorations

  • 48 miniature Reese's peanut butter cups, unwrapped and frozen
  • 96 candy eyes
  • 1/2 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's at the perfect temperature for baking the cookies.
  2. Mix Wet Ingredients: In a large bowl, beat together the shortening, peanut butter, egg, sugars (brown and white), vanilla extract, and milk until the mixture is smooth and creamy.
  3. Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, beating until all ingredients are well blended and a soft dough forms.
  5. Form Cookie Balls: Using your hands or a cookie scoop, form the dough into 1-inch balls for uniform sizing.
  6. Roll in Sugar: Roll each dough ball in the 1/4 cup sugar to coat evenly, adding a slight crunch and sweetness to the exterior.
  7. Arrange on Baking Sheet: Place the coated dough balls a couple of inches apart on an ungreased cookie sheet to allow room for spreading.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies turn a lovely golden color.
  9. Add Peanut Butter Cups: Immediately after baking, gently press one frozen miniature peanut butter cup upside down onto the top of each warm cookie. Then move the cookies to a wire rack to cool.
  10. Attach Candy Eyes: While the peanut butter cups are still slightly soft, place two candy eyes on each to create the spider’s face.
  11. Chill Cookies: Place the cookies in the refrigerator for 10 minutes to allow them to firm up before decorating the legs.
  12. Melt Chocolate: Put the chocolate chips in the corner of a zippered sandwich bag. Microwave for 20 seconds, knead the bag, and repeat in short bursts until the chocolate is fully melted and smooth.
  13. Pipe Legs: Clip a tiny piece off the corner of the bag to create a small piping tip. Carefully draw eight spider legs on each cookie using the melted chocolate.
  14. Set Chocolate: Return the decorated cookies to the refrigerator for another 10 minutes to let the chocolate legs set firmly before serving.

Notes

  • Freezing the miniature Reese's cups before adding them to the cookies helps prevent melting and maintains shape on warm cookies.
  • Using ungreased cookie sheets allows the cookies to spread properly and develop a slightly crisp bottom.
  • Make sure not to overbake; cookies should be golden but still soft for the best texture.
  • For easier piping, you can also use a piping bag with a small round tip instead of a sandwich bag.
  • Store cookies in an airtight container in the refrigerator to keep the chocolate legs firm and cookies fresh.

Find it online: https://suerecipe.com/peanut-butter-spider-cookies-recipe/