Gluten-Free Peanut Butter Cup Spider Cookies for Halloween (Edit recipe)

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These easy spider cookies are so much fun to make for Halloween! I used my gluten-free chocolate chip cookie recipe for these tasty spiders. Once they bake, press a mini peanut butter cup in the center, draw on legs with melted chocolate, and add a couple candy eye balls. Even kids can make these!

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PREP TIME

1 hour

COOK TIME

10 minutes

INGREDIENTS

11

Serves: 24

Ingredients

210 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 3/4 cup spoon filled and leveled
1/2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
4 oz Butter, Unsalted, 1 stick, softened to room temperature
1/3 cup Brown Sugar, packed
6 Tbsp Granulated White Sugar
1 Egg, large egg, at room temp
1 tsp Pure Vanilla Extract
24 Reese's Miniature Milk Chocolate Peanut Butter Cups
1 cup Semi-Sweet Chocolate Chips, melted and tempered
48 Candy Eyes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 F, and line two baking sheets with parchment paper.
In a small mixing bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, with the beater attachment, cream the brown sugar, white sugar, and butter over medium speed. Scrape down the bowl as needed.
Add in the egg, and vanilla, and beat again to combine the egg and vanilla evenly with the butter and sugar. Scrape down the bowl as needed.
Add the flour mixture to the butter mixture, and beat again on medium speed until evenly combined. Scrape down the bowl as needed. This will only take a minute or two.
Using a cookie scoop (#50 disher), scoop the dough onto the baking sheet, spacing the cookies approximately two inches apart as they will spread.
Bake at 375 F for 10 minutes, one tray at a time, in the center of the oven.
Allow the cookies to cool for about 2-4 minutes after they come out of the oven before pressing the peanut butter cup in the center. You want the cookies to be cool enough that they don't fully melt the peanut butter cup.
Repeat the step of pressing the peanut butter cups into the center of each cookie, until each cookie has a peanut butter cup in the center.
For the chocolate legs, I prefer to temper the chocolate. This is really easy to do. Start by melting 2/3 cup of chocolate chips in the microwave on half power in 30 second intervals, or in a double boiler on the stove top.
Once the chocolate is fully melted, stir in the remaining 1/3 cup of chocolate chips, until they melt completely into the chocolate.
Fit a piping bag with a small round piping tip. You can use whatever size you would like to make your spider legs. I used a #3 Wilton tip.
Fill the piping bag with the melted chocolate. Pipe 4 legs on either side of the cookie, from the peanut butter cup to the edge of the cookie.
Pipe two dots of melted chocolate on the top rim of the peanut butter cup to attach the candy eyes to the peanut butter cup.
Repeat this step of piping the spider legs and attaching the eyes with each cookie.
Allow the chocolate to fully set, and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	8 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	66 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.