Halloween Peanut Butter Spider Cookies (Recipe for Printing)

Spooky chocolate-legged spider cookies with Reese's cups bodies and candy eyes, perfect for your Halloween gathering.

# What You’ll Need:

→ Dry Ingredients

01 - 1 3⁄4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1⁄4 tsp salt

→ Wet Ingredients

04 - 1⁄2 cup unsalted butter, room temperature
05 - 1⁄2 cup light brown sugar
06 - 1⁄2 cup granulated sugar
07 - 1⁄2 cup smooth peanut butter
08 - 1 egg
09 - 2 tsp vanilla extract
10 - 1 Tbsp whole milk

→ Decoration

11 - 15-20 miniature Reese's peanut butter cups
12 - 1⁄4 cup semi-sweet chocolate
13 - 30-40 candy eyes

# Steps to Prepare:

01 - Line two cookie sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl or stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until well combined, scraping down the sides of the bowl occasionally.
04 - Add the peanut butter and continue mixing until the mixture is light, creamy, and fluffy.
05 - Add the egg and vanilla to the peanut butter mixture and continue mixing while scraping down the sides of the bowl.
06 - Add the milk and mix until smooth. Gradually incorporate the dry ingredients, mixing just until evenly combined. Scrape down the sides of the bowl once more to ensure everything is properly incorporated.
07 - Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours or overnight.
08 - Once the dough has chilled, preheat the oven to 190°C (375°F). Scoop the dough into approximately 2 tablespoon-sized balls and place 5 cm (2 inches) apart on the prepared cookie sheets.
09 - Bake for 10-12 minutes or until golden brown.
10 - Allow cookies to cool on the hot baking sheet for 3-5 minutes before placing a Reese's Peanut Butter Cup on top of each cookie. This timing prevents the cups from melting completely while ensuring they adhere properly.
11 - Transfer cookies to a wire rack and allow them to cool completely before decorating.
12 - Melt the semi-sweet chocolate in 30-second microwave intervals, stirring between each, until completely melted. Transfer to a piping bag and pipe eight legs extending from each Reese's cup to the edge of the cookie—four legs on each side.
13 - Use a small amount of melted chocolate as adhesive to attach two candy eyes to the front of each peanut butter cup to complete the spider appearance.

# Helpful Advice:

01 - These spooky peanut butter spider cookies are perfect for Halloween parties and can be made ahead of time.
02 - Store in an airtight container for up to 5 days at room temperature.

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