Peanut Butter Blossom Spiders
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins
  • ¼ cup unsalted butter, softened
  • ¼ cup firmly packed brown sugar
  • 3 tbsp granulated sugar
  • ¼ cup creamy peanut butter
  • 1 egg
  • ½ tsp vanilla
  • ⅛ tsp salt
  • ¾ cup + 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • 20 mini peanut butter cups
  • ¼ cup semi-sweet chocolate chips
  • White and black cake writing gels
  1. Preheat oven to 375 degrees F.
  2. In a standmixer fitted with paddle attachment (can also use hand mixer), cream together the butter, sugars, and peanut butter on medium speed.
  3. Add the egg and vanilla and turn to low speed.
  4. Add the salt, baking soda and flour and continue to mix until blended.
  5. Chill in the refrigerator for 10 minutes.
  6. Roll 1-inch balls of dough and set onto a baking sheet.
  7. Bake the cookies for 8-10 minutes, then remove from the oven to cool.
  8. Immediately press the mini peanut butter cups into the center of the cookies.
  9. Melt the chocolate chips in a double boiler (or stainless steel bowl over boiling water). Stir and remove from heat.
  10. Once cool enough, but still melted, transfer to a zip lock bag and cut a hole in the corner.
  11. Draw the legs onto parchment paper and set in the refrigerator to harden.
  12. Draw the eyes onto the peanut butter cups, and add the legs to the sides, using black gel to hold them.
Makes 20 cookies
Recipe by My San Francisco Kitchen at