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Peanut Butter Spider Cookies
Calories
Ingredients
½
cup
butter
softened
½
cup
peanut butter
½
cup
brown sugar
½
cup
sugar
1
egg
2
tablespoons
milk
1
teaspoon
vanilla
1 ¾
cups
flours
1
teaspoon
baking soda
½
teaspoon
salt
¼
cup
white sugar
for rolling
24
miniature Reese's cups
unwrapped and frozen
48
candy eyes
½
cup
chocolate chips
Instructions
Preheat oven to 375 degrees.
In a large bowl, beat together the butter, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
In a medium bowl, whisk together flour, baking soda, and salt.
Gradually add dry mixture to wet mixture and beat until blended.
Roll into 24 equal balls.
Roll each ball in the white sugar and place on an ungreased cookie sheet.
Bake 10-12 minutes or until lightly golden.
Let cookies sit 10 minutes.
Gently press an upside down frozen peanut butter cup on top of each cookie and move to cooling rack.
Place the candy eyes on the peanut butter cups while the chocolate is still a little soft.
Place cookies in the refrigerator to firm up the peanut butter cups.
Meanwhile melt chocolate chips in a microwave safe bowl in 30 second increments until all melted.
Put the melted chocolate in a ziploc bag and cut a tiny corner off.
Pipe eight legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set.
Serve!