Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- For decorating:
- 20 mini peanut butter cups or chocolate truffles
- 1/4 cup melted chocolate or chocolate frosting
- 40 candy eyes (or white chocolate chips with chocolate dots)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- Stir in dry ingredients until dough forms.
- Roll dough into balls and place on baking sheet. Gently flatten each ball.
- Bake for 10–12 minutes until lightly golden.
- Immediately press a peanut butter cup or truffle into the center of each cookie.
- Allow cookies to cool completely.
- Use melted chocolate to pipe 8 legs from the center outward on each cookie, then attach 2 candy eyes on each spider body.
Notes
- Roll dough balls in sugar before baking for added texture.
- Chocolate kisses or truffles can replace peanut butter cups.
- Use white chocolate chips with chocolate dots if candy eyes aren’t available.
- For nut-free cookies, use sunflower seed butter and nut-free chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg