Recipes..Peanut Butter Cup Spider Cookies cake
Chocolate covered pretzels, candy, eyes, and sprinkles give these Peanut Butter Cup Spider Cookies a fun look. Great Halloween treat for parties.
Ingredients
1/4 cup peanut butter
1/4 cup vegetable shortening
1/4 cup sugar + 2 Tablespoons
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 Tablespoon milk
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 small peanut butter cups
24 mini peanut butter cups
48 candy eyes
1 bag chocolate covered pretzels
chocolate jimmies
red and orange ball sprinkles
1 Tablespoon chocolate melting wafers
Instructions
Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, vanilla, and milk and beat again.
Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.
Roll the dough into 24 even balls. Roll in the remaining 2 Tablespoons sugar.
Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.
Press a small peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wax paper lined tray.
Break apart the pretzels. When the chocolate on the top of the cookies is melted and shiny, place a mini peanut butter cup on one side. Attach the pretzel pieces along the sides of the cookies making sure the pretzel is in the melted chocolate on top.
Sprinkle the tops of the peanut butter cups with the sprinkles. Let set.
Melt the chocolate wafers according to the package directions. Use a toothpick to attach the candy eyes to the front of the mini peanut butter cup. Let set. Store in a tightly sealed container. Makes 24 cookies.
Ingredients
1/4 cup peanut butter
1/4 cup vegetable shortening
1/4 cup sugar + 2 Tablespoons
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 Tablespoon milk
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 small peanut butter cups
24 mini peanut butter cups
48 candy eyes
1 bag chocolate covered pretzels
chocolate jimmies
red and orange ball sprinkles
1 Tablespoon chocolate melting wafers
Instructions
Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, vanilla, and milk and beat again.
Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.
Roll the dough into 24 even balls. Roll in the remaining 2 Tablespoons sugar.
Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.
Press a small peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wax paper lined tray.
Break apart the pretzels. When the chocolate on the top of the cookies is melted and shiny, place a mini peanut butter cup on one side. Attach the pretzel pieces along the sides of the cookies making sure the pretzel is in the melted chocolate on top.
Sprinkle the tops of the peanut butter cups with the sprinkles. Let set.
Melt the chocolate wafers according to the package directions. Use a toothpick to attach the candy eyes to the front of the mini peanut butter cup. Let set. Store in a tightly sealed container. Makes 24 cookies.
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