Halloween Peanut Butter Spider Cookies
These Spooky Halloween Peanut Butter Spider Cookies will be your favorite treat on trick or treat day! They are super adorable and oh so delicious. Who does not love the combination of peanut butter and chocolate?! I can guarantee you that you won't be bale to stop snacking on them!
Equipment
- Oven
- Piping bag with small nozzle
Ingredients
- 1 batch Soft and chewy peanut butter cookie
- 1 bag Miniature Reese's Cups
- 1 bar Chocolate semi-sweet
- candy eyes (or homemade chocolate eyes*)
Instructions
Make the cookie
- Preheat your oven to 180 °C.
- Bake the cookies according to the instructions in my peanut butter cookie recipe.1 batch Soft and chewy peanut butter cookie
- Once you removed them from the oven let them cool for 5 minutes.
- While they cool you can unwrap your Reese's.1 bag Miniature Reese's Cups
- Press 1 peanut butter cup upside-down into the center of each cookie.
- Quickly move your cookies to a cold space. I usually put them in the fridge. If you do have the option then transfer them into your freezer and freeze them for about 15 minutes. The cooling process will avoid the Reese's from completely melting.
Decorate the cookie
- Melt your chocolate in a water bath or as instructed,1 bar Chocolate
- Add the melted chocolate to a piping bag and pipe little legs onto your Reese's starting at the peanut butter cup.
- Next pipe some chocolate onto the Reese's and push the eyes in.candy eyes
- Let the chocolate set by putting the cookies into your fridge.
- Enjoy!
Notes
Double Batches: You can easily double this recipe. However, as it is much more cookie dough you will have to chill it longer (I recommend an extra 30 minutes).
Make Ahead Instructions: If you ask yourself if you can make the cookies ahead of time then I am happy to tell you you can! Here is how:
Make the cookie dough and let it rest in the fridge covered for up to 4 days. Once you are ready to bake the cookies remove the dough 30 minutes before hand.
Chefs tip: Form the cookie balls and freeze them. It is always great having cookie dough ready! There is no need to thaw the cookie dough. Bake the frozen cookies for an extra minute in the oven. The cookie dough can be frozen for up to 3 months.
Shelf life: Keep the finished and decorated cookies in a closed container for up to one week. After one week they start to get dry. It is recommended to keep them in the fridge if it is rather warm in your house as the chocolate might melt.
You can also freeze your cookies and simply let them thaw once you want to eat them.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Calories: 60kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 2mgSodium: 14mgPotassium: 24mgFiber: 1gSugar: 7gVitamin A: 19IUVitamin C: 0.03mgCalcium: 10mgIron: 0.3mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
Did You Try This Recipe?I can't wait for you to try this recipe. I'd love for you to leave a star rating. You can also share a picture with me by mentioning @ohsweetcultureshock or tag #ohsweetcultureshock!