Recipe Credit: Sugar Spun Run

Ingredients:

•  1 ¼ cup unsalted butter softened to room temperature
• 1 ½ cup light brown sugar 
• ¼ cup sugar
• 1 cup creamy peanut butter
• 2 eggs and 1 egg yolk
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tbsp cornstarch
• 1 ½ tsp baking soda
• 1 ½ tsp salt
• ½ cup granulated sugar
• 10 ounces dark chocolate melting wafers
• 2 cups mini marshmallows
• 40 reese’s miniature peanut butter cups
• Small candy eyes

Cookie Directions:

1. Combine butter and sugar into a bowl and beat until well combined
2. Add peanut butter, stir well
3. Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition
4. Stir in vanilla extract
5. In a separate medium-sized bowl, whisk flour, cornstarch, baking soda and salt together
6. Gradually add flour mix into the peanut butter batter, pausing occasionally to scrape sides and bottom so all ingredients are well combined
7. Place your dough in the fridge and chill for 30 minutes to 1 hour
8. Preheat oven to 375F
9. Line cookie sheets with parchment paper
10. Pour remind ½ cup of sugar into a small bowl and set aside
11. Once dough is chilled, remove from the fridge and roll into 1 ½ tablespoon-sized balls. Roll through sugar and place on cookie sheet 2 inches apart
12. Bake on 375 for 8-10 minutes
13. Remove from oven and allow to cool for 5 minutes
14. Using your reeses, make an indent by pressing the top of the reeses into the top of each cookie.

     

    Marshmallow Cobweb Directions:

    1. Place about ¼ cup of your mini marshmallow in a small microwave-safe dish
    2. Microwave for 10 seconds
    3. Remove and stir deflating your marshmallows
    4. Using your thumb and forefinger of each hand, pinch some of the marshmallow filling. 
    5. Stretch and pull the marshmallow apart with your fingers and drape it over your cooled cookies
    6. If marshmallows cool, restart directions 1-3 and repeat until all cookies are decorated

    Spider Decorating Directions:

    1. Prepare your dark chocolate melting wafers according to package instructions. 
    2. Allow cooling for 5 minutes
    3. Pour into small ziploc bag and snip a small corner off the bag
    4. Pipe a small amount of chocolate into the indent on your cookie
    5. Place one Reese’s cup on top of the melted chocolate, placing the top of the chocolate 
    6. Pipe four lines on either side of the reese’s for the legs
    7. Dab a small amount of the chocolate on the back of a candy eye and press it against the reese’s cup.
    8. Serve.