Halloween Spider Cookies

Halloween Spider Cookies are a festive cookie that tastes DELICIOUS! It features a soft peanut butter cookie topped with an upside-down mini Reese's peanut butter cup, Milk Dud, and candy eyes. To complete the look pipe some spider legs with melted chocolate.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings cookies

Calories 175kcal

Author Whitney Wright

Equipment

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar plus more for rolling
1/2 cup light brown sugar packed
1 large egg
2 teaspoons milk
1 teaspoon vanilla extract

Toppings/decoration

Milk Duds
30 mini Reese's peanut butter cups unwrapped
mini candy eyes
1 cup milk chocolate chips melted

US Customary - Metric

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl whisk the flour, baking soda, and salt.
In the bowl of an electric mixer cream the butter, peanut butter, sugar, and brown sugar, about 2 minutes on medium speed, scraping down the bowl as needed.
Beat in the egg, milk, and vanilla extract. Once fully combined, add the dry ingredients and mix until combined. Again, making sure to scrape down the sides of the bowl so everything is evenly combined.
Portion the dough into 1 ½ inch sized balls.
Place a spoonful of granulated sugar in a small bowl. Roll the cookies in the sugar and place on the baking sheet 2 inches apart. Bake for 7-9 minutes or until light brown and puffed. Remove the baking sheet from the oven and immediately press a Reeese's peanut butter cup upside down into the center of each cookie, and then press in 1 milk dud next to the pb cup (the milk dud will be the spiders head.
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Once the cookies have cooled place the melted chocolate in a ziptop bag and snip the corner off. Drizzle 4 legs on each side of the peanut butter cup. Then add a small dot of melted chocolate to the backs of the mini candy eyes and attach 2 eyes to each milk dud. Enjoy!

Notes

After placing the peanut butter cup and milk dud on each cookie, I like to let the cookies sit on the baking sheet for 10 minutes, then place the baking sheet in the freezer for 10 minutes to help cool the chocolate (and prevent the peanut butter cups from melting too much). This isn't a necessary step, just one I did that helped when making the cookies!

Store cookies in an airtight container at room temperature for 3-5 days. You can also freeze assembled cookies for up to 2 months.

Nutrition