Peanut Butter Cup Spider Cookies
Dupe Wynn Peanut Butter & strawberry Jam Cookies
Makes 8 large cookies
Cookie Ingredients
1/2 cup butter, 1 stick (room temp)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup creamy peanut butter
1 large egg
1 1/2 teaspoons vanilla bean paste (or extract)
1 1/2 cups flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup milk chocolate, melted for spider legs
8 peanut butter cups, full size
Directions
Line a baking sheet with parchment paper.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add peanut butter, egg, and vanilla. Mix until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
Scoop two ice cream scoop-sized dough balls and place them on top of each other. Using the back of the ice cream scoop, press an indentation into each cookie. Refrigerate baking sheets for 30 minutes before baking!
Preheat your oven to 350°F (175°C) and bake for 15-20 minutes or until the edges are lightly golden. Let cool on the sheet for one minute then using a 1/2 cup measuring cup gently press down in the center of each cookie. Allow to cool for another 5 minutes, then transfer to a wire rack.
While the cookies cool, make the chocolate for the spider legs: Microwave in 20-second intervals, stirring in between, until melted and smooth.
Once cookies are cool, fill each indentation with a chocolate peanut butter cup and pipe on 8 Chocolate spider legs. *** Would also be delicious with a layer of raspberry or strawberry jam under the peanut butter cup!
