why make this recipe
Peanut Butter Spider Halloween Cookies are not just delicious but also fun and festive! These cookies are perfect for Halloween gatherings, school parties, or just as a sweet treat to enjoy during the spooky season. With a combination of peanut butter and chocolate, these cookies are sure to please everyone. Plus, the cute spider design made from mini Reese’s Cups and chocolate adds a playful touch to your holiday celebrations.
how to make Peanut Butter Spider Halloween Cookies
Ingredients :
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 egg
- 2 tsp. vanilla extract
- 1 Tbsp. whole milk
- 15-20 miniature Reese’s peanut butter cups
- 1/4 cup semi-sweet chocolate
- 30-40 candy eyes
Directions :
- Line two cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream together the butter and both sugars. Scrape down the bowl sides while mixing.
- Add the peanut butter and continue mixing until the mixture is light, creamy, and fluffy.
- Add the egg and vanilla, mixing well and scraping down the bowl sides.
- Add the milk and mix until there are no lumps. Then, stir in the dry ingredients until combined. Scrape down the sides of the bowl again.
- Cover the bowl of cookie dough with plastic wrap and chill in the fridge for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F. Scoop the dough into about 2 tablespoon-sized balls and place them 2 inches apart on the cookie sheet.
- Bake for 10-12 minutes or until golden brown.
- After baking, let the cookies sit on the hot sheet for 3-5 minutes. Then, gently press a Reese’s Cup on top of each cookie.
- Allow the cookies to cool on a wire rack.
- Once cool, melt the semi-sweet chocolate in 30-second intervals until fully melted.
- Transfer the melted chocolate to a piping bag and pipe 8 legs from each Reese’s Cup out to the sides of the cookie. Four legs on each side.
- Use the melted chocolate to attach two candy eyes to each spider, placing them on the sides of the Reese’s Cup.
- Enjoy your spooky treats!
how to serve Peanut Butter Spider Halloween Cookies
These cookies are best served at room temperature. You can display them on a festive platter for Halloween parties or pack them in treat bags for kids. For an extra spooky touch, you might consider serving them alongside a glass of cold milk or hot cocoa.
how to store Peanut Butter Spider Halloween Cookies
Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag, and they can last for up to three months.
tips to make Peanut Butter Spider Halloween Cookies
- Make sure to chill the dough; this helps the cookies hold their shape and not spread too much.
- If you want a more intense peanut butter flavor, you can use chunky peanut butter instead of smooth.
- For a less sweet cookie, consider reducing the amount of sugar slightly.
variation
You can switch things up by using different types of candy for the spider body. Try using chocolate-covered pretzels or even other types of chocolate candies to create unique spider designs.
FAQs
1. Can I use crunchy peanut butter instead of smooth?
Yes, using crunchy peanut butter will give the cookies a nice texture.
2. How do I know when my cookies are done baking?
Look for a golden-brown color on the edges. They will continue to cook slightly after being removed from the oven.
3. Can I make these cookies ahead of time?
Absolutely! You can make the dough a few days in advance and chill it in the fridge or freeze it for longer storage. Just let it come to room temperature before baking.
Peanut Butter Spider Halloween Cookies
Ingredients
For the Cookie Dough
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 egg
- 2 tsp vanilla extract
- 1 Tbsp whole milk
For the Decoration
- 15-20 miniature Reese’s peanut butter cups For the spider bodies
- 1/4 cup semi-sweet chocolate For legs and eyes
- 30-40 candy eyes For spider eyes
Instructions
Preparation
- Line two cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream together the butter and both sugars. Scrape down the bowl sides while mixing.
- Add the peanut butter and continue mixing until the mixture is light, creamy, and fluffy.
- Add the egg and vanilla, mixing well and scraping down the bowl sides.
- Add the milk and mix until there are no lumps. Then, stir in the dry ingredients until combined. Scrape down the sides of the bowl again.
- Cover the bowl of cookie dough with plastic wrap and chill in the fridge for at least 2 hours or overnight.
Baking
- Preheat the oven to 375 degrees F.
- Scoop the dough into about 2 tablespoon-sized balls and place them 2 inches apart on the cookie sheet.
- Bake for 10-12 minutes or until golden brown.
- After baking, let the cookies sit on the hot sheet for 3-5 minutes. Then, gently press a Reese’s Cup on top of each cookie.
- Allow the cookies to cool on a wire rack.
Decorating
- Once cool, melt the semi-sweet chocolate in 30-second intervals until fully melted.
- Transfer the melted chocolate to a piping bag and pipe 8 legs from each Reese’s Cup out to the sides of the cookie. Four legs on each side.
- Use the melted chocolate to attach two candy eyes to each spider, placing them on the sides of the Reese’s Cup.
- Enjoy your spooky treats!
