Spooky Spider Cookies
Ingredients
- 1 cup cold butter, cut into ½-inch cubes
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs, at room temperature
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 4 cups semisweet chocolate chips, divided
- 1 cup chopped pecans
- 1 (1-oz) pkg candy eyeballs
- 1 (10.5-oz) pkg chocolate-covered peanut butter cups
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine butter and both sugars in a stand mixer fitted with paddle attachment; beat until blended.
- Add eggs and vanilla; beat well. Gradually add flour, baking soda, and salt, beating until just a few streaks of flour remain. Add 3 cups chocolate chips and nuts; pulse until just combined.
- Roll dough into 1-inch balls; place on prepared baking sheets. Bake 13 to 14 minutes or until cookies are golden brown on edges. Remove from oven, and immediately make an indentation in top of each cookie using back of a small spoon.
- Meanwhile, melt 1 cup chocolate chips in microwave in 30-second intervals until smooth. Dip backs of candy eyeballs in melted chocolate; place on sides of chocolate peanut butter cups to look like eyes. Let harden.
- Once cookies have cooled completely, dip tops of chocolate peanut butter cups in melted chocolate, and place, bottom side up, in indentations in each cookie. Use remaining melted chocolate to make "spider legs" on top of each cookie. Let harden.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
398
|
398
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 5 | 5 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 196 | 196 |
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