Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 miniature peanut butter cups (unwrapped)
- 1/4 cup semi-sweet chocolate chips
- 48 candy eyes
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until fluffy.
- Add peanut butter, egg, and vanilla; mix until well incorporated.
- In another bowl, whisk flour, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll dough into 1-inch balls and place them on prepared baking sheets.
- Bake for 9-11 minutes until edges are golden and centers are set.
- Press a miniature peanut butter cup into each cookie right after removing from the oven.
- Allow cookies to cool for about 5 minutes before transferring them to a wire rack.
- Melt chocolate chips in intervals and pipe onto cookies to attach candy eyes and create spider legs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 10mg