Description
Soft and chewy peanut butter cookies topped with Reese’s, melted chocolate, and candy eyes, these cookies are a fun and festive Halloween treat.
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter (not natural)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Granulated sugar, for rolling
- 24 mini Reese’s Peanut Butter Cups
- ½ cup (85g) semi-sweet chocolate chips, melted
- Candy eyeballs
Instructions
- Unwrap 24 mini Reese’s cups and freeze them. Preheat the oven to 350°F (175°C).
- Beat butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy. Add peanut butter, egg, and vanilla, then mix until just combined.
- Mix in flour, baking soda, baking powder, and salt until a soft dough forms.
- Form tablespoon-sized balls, roll in granulated sugar, and place on a baking sheet lined with parchment or a silicone mat.
- Bake for 8–11 minutes, until edges are golden and cracked.
- Immediately press a frozen Reese’s cup into the center of each cookie after baking. Cool for 15–20 minutes.
- Melt chocolate chips and pipe four legs on each side of the Reese’s cup.
- Attach candy eyeballs using melted chocolate and let set completely before serving.
Notes
Freeze the Reese’s to help them hold their shape. Use a cookie scoop for even baking, and allow cooling to ensure the candies don’t sink.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American