These cute spider cookies are so easy. They’ll be the star at your next Halloween party! —Rashanda Cobbins, Milwaukee, Wisconsin,
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 large egg, room temperature
- 24 Reese’s mini peanut butter cups
- 1/2 cup milk chocolate chips
- 1 teaspoon shortening
- 48 candy eyes
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Directions
Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set.
In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.
Nutrition Facts
1 cookie: 138 calories, 8g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 3g protein.
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Nutrition Facts
1 cookie: 138 calories, 8g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 3g protein.
