As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
With Halloween quickly approaching I’ve been working on some sweet treats to give my students at school. They love when I make them treats with a holiday theme in mind. Last year I made these adorable spider cookies and they were just so cute I had to make them again!
The base of the cookies is basically the same as a peanut butter blossom. It’s a peanut butter sugar cookie that holds its’ shape. Once the cookies come out of the oven a mini Reeses cup is placed in the middle of the cookie. Be careful not to touch the Reese cup again until it has completely cooled or else you will smash them! The Reese cup is the body of the spider.
Once the chocolate has hardened it’s time to decorate the cookies. The spider legs are simply melted chocolate piped onto the cookie. I also used the chocolate to put a dot on the back of each sugar eye to “glue” it to the spider. The result is a spider cookie that’s almost too cute to eat! I love how the little eyes seem to watch me whenever I walk by the plate of cookies. The kids thought these were great and I’m sure they’ll be excited to see them again this year.
- 1 stick butter
- 3/4 c. creamy peanut butter
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons low fat milk
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 c. flour
- 1/3 c. sugar for rolling
- 1 package mini Reese cups
- 1/2 c. chocolate melts
- 48 sugar eyes
- In a large bowl cream together the butter, sugar, and brown sugar. Beat in the peanut butter until well combined.
- Add in the egg, vanilla, and milk and beat until combined.
- In a medium bowl combine the baking soda, sea salt, and flour. Pour the flour mixture into the sugar mixture and beat just until the dough comes together.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees.
- Roll the dough into 1 inch balls. Roll each ball in the sugar then place on a cookie sheet.
- Bake for 10 minutes or until lightly golden brown. Remove the cookies to a wire rack and gently press an unwrapped Reese cup in the middle of the cookies. Once the Reese cup is in the cookie do not touch it again. Repeat with remaining cookies.
- Allow the cookies to cool completely. You may need to refrigerate them.
- Once they are cooled melt the chocolate melts in the microwave in 30 second intervals, stirring after each addition. Once the chocolate is melted place it in a zip top baggie. Snip off the end and pipe 8 legs on each spider cookie.
- Place a drop of chocolate on each sugar eye and place on the Reese cup. Allow the chocolate to harden.
Recipe slightly adapted from Sweet Cinnamon and Honey