Peanut Butter Cup Spider Cookies

Peanut Butter Cup Spider Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

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!
Great Summer Recipes
Honey Peanut Butter Old Fashioned with a piece of PB & J sandwich on a toothpick that is placed on the rim of the clear cup

Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.

justins almond butter ssamjang

At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.

justins nutty dirt n worms

It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.

Gluten Free Chocolate Hazelnut Brownies stacked up and closeup in bird's eye view on black background

Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.

 

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.