Peanut Butter Spider Cookies (gluten free)

Last updated on 4.11.2020

I found this brilliant and fun recipe on cincyshopper.com. It’s for 18 cookies.

Ingredients

1 cup sugar
1 cup smooth runny peanut butter (Pip’n’Butter)
1 egg
18 Reese’s Miniature Cups (NOT Reese’s minis!) – frozen
36 mini candy eyeballs (Wilton Candy Eyeballs Sprinkle Pouch)
20 g dark chocolate or chocolate chips

Baking instructions

In a medium bowl mix sugar, peanut butter and egg until well combined.

Form 18 balls. Place them on a baking tray lined with parchment paper. Press each ball gently down using a fork to slightly flatten it, then press down once more in 90 degrees angle.

Bake in preheated oven to 175C (fan) for 12 minutes.

Once done, take the cookies out of the oven and immediately gently press a frozen Reese’s cup on top of each cookie.

Let it cool slightly. The Reese’s cups will melt a little. While the Reese’s cups are still soft, very gently put the eyeballs in place. The candy will be very soft so be careful not to smush it.

Chop the dark chocolate (or use chocolate chips) and place it in a ziploc bag. Microwave 20 sec at a time until the chocolate is melted (ca 4-5x). Then cut off a tiny bit of one corner and pipe the chocolate to form 8 legs to each spider.

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