Halloween Peanut Butter Spider Cookies

These cookies are easy to scare up with peanut butter cookie dough, Reese’s Peanut Butter Cup Miniatures and Wilton Candy Eye Balls. You’ll also need some melted chocolate chips or chocolate frosting to make the spider legs and attach the eyes.

Use your favorite peanut butter cookie recipe or make them using a short cut like I did, with some refrigerated peanut butter cookie dough. I used Pillsbury Peanut Butter Refrigerated Cookies which came in a 16.5 oz roll. I found the peanut butter cookie dough at Walmart and got 21 cookies out of a 16.5 oz roll.

Pinch off a little cookie dough and roll into a 1-inch ball. Roll the cookie ball in sugar to coat and place balls on a parchment lined baking sheet, about 2 inches apart.

Follow the directions for baking according to your recipe. Pillsbury Peanut Butter Refrigerated Cookies bake at 350ºF for about 14 minutes.

You’ll need one miniature Reece’s Peanut Butter Cup and two candy eyes per cookie. Before you begin, place your mini Reece’s cups in the freezer. I popped mine in the freezer in their wrappers for about an hour. Freezing the peanut butter cups first help them retain their shape so they won’t melt when placing it on the warm cookie.

When done, remove cookies from oven, unwrap a frozen miniature peanut butter cup, pressing it down in the center of the warm cookie.Remove cookies to a wire rack to cool completely. To create spider legs and attach the eyes, you can either pipe with your favorite chocolate frosting/icing or melt candy melts or chocolate chips, placing them in a plastic ziptop bag, snipping the end off the corner and squeezing out the chocolate to draw the legs. I always have trouble controlling the flow of the melted chocolate and find it easier to pipe frosting.