Happy Friday the 13th!
Not so often is Friday the 13th in October.
And to celebrate, I’m sharing these Creepy Crawly Peanut Butter Cup Cookies (that are not so eerie, but rather more adorable :)).
As you may already know, peanut butter and chocolate is one of my most favorite combos ever. Something about the two paired in any cupcake, tart, cake, cookie is so magical and pretty much unmatched. So today, since I’ve already shared a Peanut Butter Cup Meringue Tart with you, I’ve decided to share a peanut butter cup cookie…Halloween-ified!
Halloween = play with your dessert time. You can basically take any sweet recipe, and make it spooky, bloody, or just plain cute. I prefer to make my Halloween desserts and savory recipes whimsical and cute rather than gory. You’ll definitely love these Meringue Ghost Tartlets with Pumpkin Graham Cracker Crust I made last year if you agree with me. Last year’s Halloween recipe was a little more time-consuming, but this year, these cookies I’m sharing with you today are full on easy mode. I don’t think they could really be messed up.
With that being said, happy Friday the 13th, and stay tuned for more Halloween treats (and no tricks for these recipes, I promise).
Creepy Crawly Peanut Butter Cup Cookies.
- ½ cup unsalted butter, softened
- ½ cup canola or coconut oil
- ¾ cup light, packed brown sugar
- ¾ white, granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 24 mini peanut butter cups
- 1 cup semisweet chocolate chips, melted
- candy eyeballs
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- To make cookie dough, beat butter, oil, brown sugar, and white sugar in a large bowl until fluffy. Add eggs, vanilla extract, and peanut butter, and beat once more until well combined. Fold in flour, baking powder, baking soda, and salt. Wrap dough with plastic wrap, and chill in refrigerator for 45 minutes to 1 hour.
- Once dough is chilled, remove from plastic wrap, and roll about 1 tablespoon of dough in a ball. Place on cookie sheet. Repeat for all of dough. Bake cookies for 7-8 minutes or until cookies have puffed up and are soft in center. Do not worry if cookies are slightly raw in center; they will continue to cook on cookie sheet while they are cooling. Allow cookies to cool for at least 3-4 minutes. After about 4 minutes, place one peanut butter cup on each cookie. Using a piping filled with the melted semisweet chocolate, pipe legs of a spider onto each cookie. Paste eyes to the peanut butter cup using the melted chocolate as well.
- Serve, and EAT!
