Ingredients:
For the peanut butter cookies:
1 1/2 cups all-purpose flour
1/8 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup peanut butter
1 teaspoon vanilla extract
For the Spiders:
18 mini peanut butter cups
1 pouch (7 oz) Betty Crocker chocolate decorating cookie icing
36 candy eyeballs
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Using a medium bowl, whisk together flour, salt and baking soda until combined.
3. Using a large bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg until combined. Stir in peanut butter and vanilla until combined.
4. Stir in dry ingredients into wet ingredients until combined.
5. Roll dough into 1 inch balls and place on prepared baking sheet. Flatten dough balls with a fork in a crisscross pattern. Bake for 11-12 minute, remove baking sheet from oven and let cookies cool for 10 minutes before transferring them to a plate.
6. After the cookies have cooled completely, it’s spider time. Follow directions on the decorating icing pouch. Place 2 small dots of icing on the side of a peanut butter cup. Gently press a candy eyeball on top of each corresponding icing dot. Place a large pea size amount of icing in the middle of a peanut butter cookie. Place the top of the prepared eyeballed peanut butter cup on top and gently press into place. Repeat for the rest of the spider cookies.
7. Using the icing pouch and starting at the base of the peanut butter cup, create 8 spider legs (4 legs on each side). Repeat for each cookie.
Notes: Cookie dough will make about 18 cookies. If using peanut butter that is natural or stir before use. Make sure peanut butter is room temperature. Stir really well before measuring for the 1 cup for the recipe.