Description
Soft and chewy peanut butter cookies topped with mini Reese’s Peanut Butter Cups, melted chocolate spider legs, and candy eyes. These easy Halloween cookies make a festive dessert for parties, classroom events, and family celebrations.
Ingredients
Scale
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (107 grams) packed brown sugar
- 1/3 cup (66 grams) granulated sugar
- 3/4 cup (201 grams) creamy peanut butter, not natural
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Extra granulated sugar, for rolling
- 24 mini Reese’s Peanut Butter Cups, unwrapped
- 1/2 cup (85 grams) semisweet chocolate chips
- 1/2 teaspoon neutral oil, if needed
- 48 candy eyeballs
Instructions
- Unwrap the mini Reese’s Peanut Butter Cups, place them in a bowl, and freeze them while preparing the cookie dough. Preheat the oven to 350°F and line two baking sheets with silicone mats or parchment paper.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 1 minute, or until smooth and fluffy.
- Add the creamy peanut butter, egg, and vanilla extract. Beat briefly until evenly combined.
- Add the dry ingredients and mix on low speed just until no flour streaks remain. Do not overmix.
- Portion the dough with a tablespoon or small cookie scoop. Roll each portion into a smooth ball, then coat it in granulated sugar.
- Arrange the dough balls 2 to 3 inches apart on the prepared baking sheets. Bake one sheet at a time for 8 to 11 minutes, or until the edges look lightly golden and the tops begin to crack.
- Remove the cookies from the oven and immediately press one frozen peanut butter cup into the center of each cookie. Let the cookies cool on the pan for 15 to 20 minutes before transferring them to a cooling rack.
- Microwave the semisweet chocolate chips at 50 percent power in 1-minute intervals, stirring after every interval, until smooth. Stir in the neutral oil only if the chocolate needs thinning.
- Transfer the melted chocolate to a squeeze bottle or zip-top bag with a tiny corner removed. Pipe four spider legs on each side of every peanut butter cup.
- Dab melted chocolate onto the backs of two candy eyes and attach them to each peanut butter cup. Let the chocolate set completely before serving or storing.
Notes
- Use conventional creamy peanut butter rather than natural peanut butter, which may cause excess spreading.
- Freeze the peanut butter cups before baking so they hold their shape when pressed into the warm cookies.
- Do not move the cookies until the candy centers have cooled and become stable.
- If the melted chocolate feels too thick for piping, stir in up to 1/2 teaspoon neutral oil.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 2 months.
- Nutrition values are estimated per cookie.
- This recipe contains peanuts, dairy, egg, wheat, and soy.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 212
- Sugar: 16
- Sodium: 170
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 18