Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp whole milk
- 15–20 miniature Reese’s peanut butter cups
- 1/4 cup semi-sweet chocolate (for legs and eyes)
- 30–40 candy eyes
Equipment
- 2 baking sheets
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Piping bag (for chocolate legs)
- Wire cooling rack
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add peanut butter and mix until creamy and well combined.
- Beat in egg, vanilla extract, and milk until smooth.
- Add dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C). Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until lightly golden brown.
- Let cookies cool on the baking sheet for 3–5 minutes before gently pressing a mini Reese’s cup into the center of each cookie.
- Transfer to a wire rack to cool completely.
- Once cooled, melt the semi-sweet chocolate in 30-second intervals, stirring between each, until smooth.
- Transfer melted chocolate to a piping bag and pipe eight legs from each Reese’s cup outward—four on each side.
- Use the melted chocolate to “glue” two candy eyes to each spider cookie.
- Allow chocolate to set, then serve and enjoy!
Notes
- Chilling the dough helps prevent spreading and keeps cookies thick and soft.
- Let cookies cool slightly before adding Reese’s cups to avoid melting.
- Use candy melts instead of chocolate chips for smoother piping, if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian