Ingredients
– 16 sugar cookies (homemade, refrigerated dough, or 3-ingredient cake mix cookies)
– 16 mini peanut butter cups
– 36 candy eyes
– 1 bag (approx. 10-12 oz/285-340g) mini chocolate disks for melting
Instructions
1-Bake the 16 sugar cookies according to the recipe or package directions. While the cookies are still warm, carefully press a small indentation into the center of each using the back of a teaspoon or the end of a wooden spoon.
2-Allow the cookies to cool completely.
3-Melt the bag of mini chocolate disks according to package instructions. Transfer the melted chocolate to a piping bag or a ziplock bag with a small corner snipped off.
4-Pipe a small amount of melted chocolate onto the bottom of each mini peanut butter cup. Immediately place a chocolate-coated peanut butter cup into the indentation on each cookie. Allow the chocolate to set and secure the cup.
5-Pipe two small dabs of melted chocolate onto the top of each peanut butter cup. Carefully place two candy eyes onto the dabs of chocolate. Allow the chocolate to dry completely.
6-Using the melted chocolate, pipe 8 spider legs (4 on each side) radiating out from the base of the peanut butter cup onto each cookie.
7-Allow all piped chocolate to dry completely before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍪 Making the indentation in warm cookies helps hold the peanut butter cup securely.
👜 Use a ziplock bag with a corner cut off as an easy piping bag alternative.
❄️ Chill mini peanut butter cups before use to prevent premature melting when handled.
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert, Snack
- Method: Baking and Decorating
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 10g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 11g