Peanut Butter Cup Spider Cookies

By srumbel

Ingredients

• 1/4 cup peanut butter
• 1/4 cup vegetable shortening
• 1/4 cup sugar + 2 Tablespoons
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 Tablespoon milk
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 24 small peanut butter cups
• 24 mini peanut butter cups
• 48 candy eyes
• 1 bag chocolate covered pretzels
• chocolate jimmies
• red and orange ball sprinkles
• 1 Tablespoon chocolate melting wafers

Details

Servings 24
Preparation time 30mins
Cooking time 38mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

Chocolate covered pretzels, candy, eyes, and sprinkles give these

The month of October I boycott dusting.  My reasoning is that it is part of my “decorations”.  Skeletons and gravestones just look better with a layer of dust around them. I mean have you ever seen a clean and shiny haunted house?  No, they are musty and dirty because it just adds to the spookiness.

Look how cute that little guy is.  Did I seriously just call a spider cute?  Maybe I inhaled too much dust recently?

.  It’s my go to cookie recipe any time I want to make a peanut butter stuffed cookie.

Make sure the dough is mixed together, so you can roll it into balls.

Place the cookies on wax paper.  As soon as the candies on top are melted and shiny, start attaching the candy head and chocolate legs.

Add sprinkles to the back of the spiders while the chocolate is still wet.


Chocolate covered pretzels, candy, eyes, and sprinkles give these Peanut Butter Cup Spider Cookies a fun look. Great Halloween treat for parties.

Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.

Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, vanilla, and milk and beat again.

Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.

Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.

Press a small peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wax paper lined tray.

Break apart the pretzels. When the chocolate on the top of the cookies is melted and shiny, place a mini peanut butter cup on one side. Attach the pretzel pieces along the sides of the cookies making sure the pretzel is in the melted chocolate on top.

Sprinkle the tops of the peanut butter cups with the sprinkles. Let set.

Melt the chocolate wafers according to the package directions. Use a toothpick to attach the candy eyes to the front of the mini peanut butter cup. Let set. Store in a tightly sealed container. Makes 24 cookies.