Description
Delight in these spooky Halloween Peanut Butter Cookie Cups, perfect for a festive treat. Soft peanut butter cookies serve as the base for creative toppings like mummy marshmallows, spider peanut butter cups, and bloody eyeball decorations using candy eyes, white and dark chocolate melts, and festive gels.
Ingredients
Scale
For the Cookies
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
For the Mummy Cookies
- 24 white chocolate Reese’s cups or 12 regular sized marshmallows, cut in half
- 48 candy eyes
- ½ cup Ghiradelli White Chocolate Melting Wafers, melted
For the Spider Cookies
- 24 Reese’s Peanut Butter Cup miniatures, unwrapped
- 48 candy eyes
- ½ cup Ghiradelli Dark Chocolate Melting Wafers, melted
For the Spooky Eyeballs
- 24 Reese’s White Chocolate Peanut Butter Cup miniatures, unwrapped (or 12 regular marshmallows, cut in half)
- Sparkly red gel
- 24 spooky eyeballs
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F. Spray a mini muffin tin thoroughly with baking spray and set it aside.
- Mix Ingredients: In a mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of granulated sugar, and 1 large egg. Stir until all ingredients are well blended into a smooth dough.
- Form and Bake Cookies: Using a 1 tablespoon cookie scoop, drop spoonfuls of the dough into the prepared mini muffin tin. Bake in the oven for 14 minutes until cookies are set.
- Choose Your Decoration Style: Decide whether you want to make mummy cookies, spider cookies, or spooky eyeballs. Adjust the amount of toppings you have prepared accordingly.
- Add Candy Toppings: Remove the pan from the oven immediately. While the cookies are hot, press a Reese’s cup or marshmallow half into the center of each cookie. Begin decorating with corresponding candy eyes and drizzled melted chocolate as per your chosen design.
- Cool and Serve: Allow the cookie cups to cool in the pan for about 10 minutes before carefully removing them with a butter knife to prevent breaking. Enjoy your festive Halloween treats!
Notes
- Ensure all candy is unwrapped beforehand to quickly press into warm cookies right out of the oven.
- For mummy cookies: Use white chocolate peanut butter cups or marshmallows and drizzle melted white chocolate to mimic cloth strips; don’t forget to add candy eyes.
- For spider cookies: Use peanut butter cups or rolos, press candy eyes on top, and use melted dark chocolate to pipe spider legs.
- For bloody eyeball cookies: Use white chocolate peanut butter cups or marshmallows, decorate with candy eyes and create bloodshot effects using sparkly red gel.
- Let cookies cool sufficiently in the pan before removing to maintain shape and avoid crumbling.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
