Description
Halloween Inspired Peanut Butter Blossom Spider Cookies combine soft peanut butter dough with miniature Reese’s cups and candy eyes, decorated with melted chocolate spider legs for a festive treat perfect for Halloween celebrations.
Ingredients
Scale
Cookie Dough
- 1/2 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 1 1/2 cups Granulated sugar + 2 tbsp for rolling
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
Decorations
- 24 Miniature Reese’s Peanut Butter Cups
- Candy eyes
- 1 oz. Semi-sweet chocolate chips, melted
Instructions
- Cream butter and sugar: In a large mixing bowl fitted with a paddle attachment, cream together butter and sugar for 4-5 minutes until light and fluffy.
- Add peanut butter and mix: Incorporate the peanut butter into the mixture and mix for another 1-2 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until well combined.
- Combine dry ingredients: Add the flour, baking soda, and salt to the wet ingredients and mix until fully incorporated.
- Chill the dough: Cover the dough and chill for 30 minutes to firm up.
- Preheat oven and prepare cookies: Preheat oven to 350 degrees F. Using a 1 oz. scoop or measuring spoon, portion dough and roll into smooth balls, then roll each ball in 2 tablespoons of granulated sugar.
- Bake the cookies: Place the sugar-coated dough balls on a parchment-lined sheet pan spaced 2-3 inches apart and bake for 11 minutes until golden brown but still soft.
- Cool cookies slightly: Let cookies sit for a few minutes on the pan after baking, then transfer to a wire rack to cool completely for about 5 minutes.
- Add Reese’s and eyes: Press a miniature Reese’s Peanut Butter Cup into the center of each warm cookie, then press two candy eyes onto each peanut butter cup. The warmth helps candy eyes stick naturally.
- Pipe spider legs: Place melted chocolate in a piping bag or plastic sandwich bag, snip a small corner, and pipe spider legs around the Reese’s cup on each cookie.
- Set and store: Allow the chocolate to set and cool completely. Store leftover cookies in an airtight container at room temperature for 3-4 days.
Notes
- Allow the cookies to cool for about 5 minutes after baking before adding the Reese’s cups to prevent them from melting too much.
- Chilling the Reese’s cups in the freezer for a few minutes before placing them on the cookies helps reduce melting.
- The candy eyes should stick onto the Reese’s cup due to the warmth of the cookie; if not, use a small dot of melted chocolate to adhere them.
- Spider legs can also be drawn using a toothpick dipped in melted chocolate, black Twizzlers, or gel icing as an alternative to piping.
- Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
