Chewy Peanut Butter Cup Spider Cookies Recipe
Chewy Peanut Butter Cup Spider Cookies are fun, festive treats perfect for Halloween or any playful occasion. These soft and chewy cookies feature creamy peanut butter, a mini peanut butter cup at the center as the spider body, and candy eyes with piped chocolate legs creating an adorable spider appearance. They combine the rich flavors of peanut butter and chocolate with an easy stovetop mixing and oven baking process, resulting in irresistible cookies that delight both kids and adults.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 6 Tablespoons unsalted butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 6 Tablespoons smooth peanut butter
- 1 large egg
- ¼ teaspoon vanilla extract
- 1 cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Assembly
- 16 mini peanut butter cups
- 48 mini candy eyes
- ½ cup milk chocolate (melted)
Instructions
- Preheat Oven: Heat the oven to 350℉ (177℃) and line a sheet pan with parchment paper, setting it aside for baking.
- Beat Butter and Sugars: Using an electric mixer, beat the unsalted butter with both granulated and brown sugars until the mixture is light and fluffy, approximately 2 to 3 minutes, which incorporates air for a soft cookie.
- Add Peanut Butter: Beat in the smooth peanut butter until evenly combined with the butter and sugar mixture for a creamy base.
- Incorporate Egg and Vanilla: Beat in one large egg and ¼ teaspoon vanilla extract thoroughly to add moisture and flavor.
- Add Dry Ingredients: Mix in the all-purpose flour, baking powder, baking soda, and salt just until combined, being careful not to overmix to keep the cookies tender.
- Portion Dough: Use a 1½ tablespoon cookie scoop to portion the dough evenly. Roll each portion in granulated sugar to add a slight crunch and texture on the outside.
- Bake Cookies: Place the dough portions on the prepared baking sheet and bake for 12 to 15 minutes, or until the edges are lightly browned, indicating they are fully baked but still chewy inside.
- Press Peanut Butter Cups: While the cookies are still warm, gently press one mini peanut butter cup upside down into the center of each cookie without pushing all the way through to form the spider’s body.
- Add Candy Eyes: Press three mini candy eyes on one side of each cookie to create the spider’s eyes, then allow the cookies to cool completely.
- Melt Chocolate: Melt ½ cup milk chocolate in a microwave-safe bowl in 15-second increments, stirring in between, until smooth and fully melted.
- Pipe Legs: Transfer the melted chocolate into a piping bag fitted with a #2 tip and pipe six spider legs on each cookie, three on each side of the peanut butter cup, to complete the spider design.
- Set Chocolate: Allow the chocolate legs to set and harden before serving the cookies to ensure they hold their shape.
Notes
- Make sure not to overbake the cookies to maintain their chewy texture.
- Press the peanut butter cups gently to avoid breaking the cookie base.
- If mini candy eyes are unavailable, small chocolate chips or white icing dots can be used as substitutes.
- Melt the chocolate carefully to prevent burning by using short microwave intervals and stirring well.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
Keywords: peanut butter cookies, Halloween cookies, spider cookies, peanut butter cups, chewy cookies, kid-friendly dessert, chocolate peanut butter treats
