Boo! I’ve been in full Halloween mode this week — it’s hard to believe the holiday is already next week. I baked peanut butter blossom cookies and decided to top them with playful little spiders. These spiders are simple: mini peanut butter cups for the body and melted chocolate piped into legs. You don’t need any fancy tools. I piped the legs from melted chocolate using a zip-top bag with a small corner snipped off, then chilled the chocolate legs in the refrigerator to firm up while the cookies cooled.
I’m also absolutely in love with my new lens! If you follow me on Instagram you may have seen that I recently received a macro lens — it’s been a game changer for close-up food shots. Definitely one of the best gifts I’ve received.
I’d love to hear your favorite Halloween recipes. Share your best spooky treats below and I’ll add them to my Halloween board on Pinterest.
Have fun making these cookies — enjoy!
- 1/4 cup unsalted butter, softened
- 1/4 cup firmly packed brown sugar
- 3 tbsp granulated sugar
- 1/4 cup creamy peanut butter
- 1 egg
- 1/2 tsp vanilla
- 1/8 tsp salt
- 3/4 cup + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 20 mini peanut butter cups
- 1/4 cup semi-sweet chocolate chips
- White and black cake writing gels
- Preheat the oven to 375°F (190°C).
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, brown sugar, granulated sugar, and peanut butter on medium speed until light and fluffy.
- Add the egg and vanilla, mixing on low until combined.
- Add the salt, baking soda, and flour; mix until just blended.
- Chill the dough in the refrigerator for about 10 minutes to make it easier to handle.
- Roll dough into 1-inch balls and place on a baking sheet, spacing them evenly.
- Bake for 8–10 minutes, then remove from the oven and let the cookies cool slightly on the sheet.
- While the cookies are still warm but not hot, press a mini peanut butter cup into the center of each cookie so it adheres as it cools.
- Melt the chocolate chips in a double boiler or a heatproof bowl set over simmering water, stirring until smooth. Remove from heat.
- When the melted chocolate is cool enough to handle but still fluid, transfer it to a zip-top bag and snip a tiny corner to create a piping bag.
- Pipe chocolate legs onto parchment paper and place the parchment in the refrigerator so the legs can harden.
- Use white and black cake writing gels to add eyes to the peanut butter cups. Attach the hardened chocolate legs to the sides of each peanut butter cup, using a dab of black gel if needed to secure them.