Description
These Peanut Butter Spider Cookies offer a fun and spooky twist for Halloween celebrations. Featuring a classic peanut butter cookie base topped with Whoppers candies forming cute spider bodies and heads, and decorated with melted chocolate spider legs and cake decorating gel eyes, these treats are perfect for a festive and delicious holiday snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup creamy peanut butter (not natural)
- 1 teaspoon vanilla extract
Decorations
- 44 Whoppers (22 large, 22 small)
- 1 cup semi-sweet chocolate chips (6 ounces)
- 1 small tube of white cake decorating gel
- ¼ cup granulated sugar (for rolling)
- Black nonpareil sprinkles (optional, for the spider eyes)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set this dry mixture aside for later.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until a thick and cohesive dough forms.
- Form Cookie Dough Balls: Using a 2-tablespoon scoop, form dough balls. Roll each ball in the ¼ cup of granulated sugar, then place them on the prepared baking sheets spaced apart.
- Bake the Cookies: Bake the cookies for 8-10 minutes until the edges turn golden and the cookies feel firm to the touch. Remove the baking sheets from the oven.
- Add the Spider Bodies: While the cookies are still warm, gently press one large Whopper (for the spider’s body) and one small Whopper (for the head) onto the top of each cookie to create the spider shape.
- Cool the Cookies: Transfer the cookies to the fridge and let them cool for a few minutes until they are cool to the touch and slightly firm.
- Prepare the Spider Legs: Melt the semi-sweet chocolate chips in the microwave in 30-second increments, stirring in between until completely melted. Allow the melted chocolate to cool slightly before transferring it to a piping bag or a plastic bag with a small corner cut off.
- Pipe the Legs: Use the melted chocolate to pipe 8 spider legs onto each cookie, making “V” shapes with four legs on each side of the large Whopper body to resemble spider legs.
- Add the Eyes: Use the white cake decorating gel to carefully add two dots on the smaller Whopper (the spider’s head) to represent the eyes. For added detail, optionally place a small black nonpareil sprinkle in the center of each white dot.
- Let Set: Allow the cookies to set completely so the chocolate legs harden and the decorating gel dries. To speed up this process, place the cookies back in the fridge for a few minutes before serving.
Notes
- Use creamy peanut butter (not natural) for best texture and binding.
- Roll the cookie dough balls in granulated sugar to add a subtle crunch and sparkle to the cookie surface.
- If interested in a prettier presentation, use black nonpareil sprinkles to add detail to the spider eyes.
- Allow the melted chocolate to cool slightly before piping to avoid melting the cookies or causing the chocolate to run.
- Store leftovers in an airtight container refrigerated to maintain freshness and shape.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
