Spider Cookies

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus 1/4 cup for rolling
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 24 mini chocolate-coated peanut butter cups, unwrapped and chilled
• 48 small candy eyes
• 1/2 cup semisweet chocolate chips, for legs

Step-by-step method

1. Heat oven to 350°F (175°C). Line baking sheets with parchment. Beat butter, peanut butter, and both sugars until fluffy, then beat in egg and vanilla.

2. Mix in flour, baking soda, and salt. Roll into 24 balls (1 tablespoon each), roll in sugar, and place 2 inches apart.

3. Bake 9–11 minutes until just set. Immediately press a peanut butter cup, upside down, into the center of each cookie.

4. Let cool 10 minutes, until the cups soften, then press two candy eyes onto each one. Chill 15 minutes to firm the cups.

5. Microwave chocolate chips in 20-second bursts, stirring, until smooth. Spoon into a zip-top bag, snip a tiny corner, and pipe four legs on each side of every spider.

Pro tip

Pipe each leg out and then down with a bend at the knee, so the spiders look like they're crawling.

Make ahead

Store airtight at room temperature up to 4 days.