Peanut Butter Cup Spider Cookies

Peanut Butter Cup Spider Cookies

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Justin's signature in maroon red
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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup JUSTIN’S® Classic Peanut Butter

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 bags JUSTIN’S® Mini Milk Chocolate Peanut Butter Cups

1/2 cup milk chocolate chips

1 teaspoon coconut oil

44 candy eyeballs

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer, cream the butter and sugars together. Add the peanut butter, egg, and vanilla, and beat until well combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
  4. Scoop dough into 22 balls (about 2 tablespoons each) and place onto 2, parchment-lined baking sheets 2 inches apart. Bake for 10 minutes or until just set. Allow cookies to cool slightly on the baking sheet.
  5. Gently press one Mini Peanut Butter Cup in the center of each cookie while still warm. Allow to melt slightly. As soon as the chocolate is slightly melted, place two candy eyeballs on the side of each peanut butter cup. Repeat with remaining cookies, then transfer to the refrigerator to allow the chocolate to set.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave for about 20 seconds, or until melted. Pour melted chocolate into a zip-top sandwich bag. Snip off a small piece of the corner and pipe 8 legs onto each cookie in an “L” shape to create the spider legs. Enjoy!
INGREDIENTS

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup JUSTIN’S® Classic Peanut Butter

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 bags JUSTIN’S® Mini Milk Chocolate Peanut Butter Cups

1/2 cup milk chocolate chips

1 teaspoon coconut oil

44 candy eyeballs

DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer, cream the butter and sugars together. Add the peanut butter, egg, and vanilla, and beat until well combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
  4. Scoop dough into 22 balls (about 2 tablespoons each) and place onto 2, parchment-lined baking sheets 2 inches apart. Bake for 10 minutes or until just set. Allow cookies to cool slightly on the baking sheet.
  5. Gently press one Mini Peanut Butter Cup in the center of each cookie while still warm. Allow to melt slightly. As soon as the chocolate is slightly melted, place two candy eyeballs on the side of each peanut butter cup. Repeat with remaining cookies, then transfer to the refrigerator to allow the chocolate to set.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave for about 20 seconds, or until melted. Pour melted chocolate into a zip-top sandwich bag. Snip off a small piece of the corner and pipe 8 legs onto each cookie in an “L” shape to create the spider legs. Enjoy!
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