Ingredients For Peanut Butter Spider Cookies

• Brown Sugar: This recipe uses brown sugar to ensure soft and chewy cookies.

• Peanut Butter: Using creamy and highly concentrated peanut butter gives the best flavor in your cookies.

• Eggs: Eggs will bind your cookies together. A single egg and an egg yolk will give these cookies are soft, chewy, but not too cakey texture.

• Vanilla Extract: Will give the cookies are depth of flavor.

• Mini Reese’s cups: These are used as the head of the little spiders.

• Candy Eyes: Candy eyes are the perfect way to add a realistic and cute look to the spiders on these cookies.

• Chocolate. Any chocolate should work fine for these cookies, but keep in mind the type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate. Since the chocolate used in this recipe is for just drawing the spiders legs don’t worry too much about that.

Tips for making Peanut Butter Spider Cookies?

1. All the Ingredients: use a whisk attachment to mix all ingredients.

2. Chill cookie dough in Refrigerator: chilling the dough for about 30 minutes allows the ingredients to absorb and let the flavors settle in.

3. Scooping: Use a 1,5 ounce cookie scoop.

4. Baking: Bake for 10 to 11 minutes, or until the centre has slightly puffed up.

5. Decorating: follow decorating steps as shown below.

How To Store Peanut Butter Spider Cookies?

These peanut butter spider cookies can be stored at room temperature in an airtight container for 5 days or they can be put in the fridge for up to 10 days. However, so they can last longer and taste better, I recommend storing them in the fridge as the chocolate can melt in the hot weather.

Serving size

• Around 8 to 10 cookies

Ingredients

• 1 cup creamy peanut butter

• 3/4 cup brown sugar

• 1 egg + 1 egg yolk

• 1 tsp vanilla extract

Toppings

• Mini Reese’s cups

• Candy eyes

• 1/2 cup chocolate

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• Combine all the ingredients together and use a whisk attachment, beat everything together until combined (about 2 minutes). Chill the dough for about 30 minutes. Use a 1,5 ounce cookie scoop and if desired roll cookies in granulated sugar, then gently press down the top of each cookie. Bake for 10 to 11 minutes, or until the center has slightly puffed up.

Step 3

• Let cookies cool for 15 minutes. While the cookies are cooling, melt the chocolate until smooth, add to piping bag and snip of a tiny hole. Next, add the mini Reese’s cups upside down in the centre of the cookies, add a dollop of the chocolate on the back of each candy eye and place on the front of the peanut butter cup. Lastly, use the remaining chocolate to draw 4 spider legs on each side of the cookie. Enjoy!