Description
Halloween Peanut Butter Cookie Cups are a festive and fun treat featuring creamy peanut butter cookies topped with spooky decorations like mummy wraps, spider legs, and bloody eyeballs using Reese’s cups, marshmallows, candy eyes, and melted chocolate. Perfect for Halloween parties or themed celebrations.
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 Ghirardelli White Chocolate Melting Wafers, melted
For the spider cookies:
- 24 Reese’s Peanut Butter Cup miniatures, unwrapped
- 48 candy eyes
- ½ cup Ghirardelli 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 candy
Instructions
- Preheat and prepare tin: Preheat oven to 350°F. Spray a mini muffin tin with baking spray and set aside.
- Mix cookie dough: In a bowl, combine peanut butter, granulated sugar, and egg. Mix until well blended and smooth.
- Scoop and bake: Using a 1 tablespoon cookie scoop, drop spoonfuls of dough into the prepared mini muffin tin. Bake for 14 minutes until the cookies are set.
- Press toppings: Immediately after removing from the oven, press your chosen Reese’s cup or marshmallow half into each hot cookie to create a well for decorating.
- Decorate cookies: For mummy cookies, drizzle melted white chocolate over the Reese’s or marshmallow and add candy eyes to create a mummy look. For spider cookies, press candy eyes on the peanut butter cup and use melted dark chocolate to pipe spider legs. For spooky eyeballs, place the candy eye on the white chocolate peanut butter cup or marshmallow, then use sparkly red gel to create a bloodshot effect.
- Cool and serve: Allow cookie cups to cool in the pan for about 10 minutes before removing with a butter knife. Serve and enjoy your spooky treats!
Notes
- Unwrap all candies ahead of time so you can quickly press them into the warm cookies immediately after baking.
- Let the cookie cups rest in the pan for about 10 minutes before removing to prevent breaking.
- For mummy cookies, marshmallows provide a fluffier texture compared to white chocolate peanut butter cups.
- Spider cookies can also be made using Rolos if peanut butter cups aren’t available.
- Use sparkly red gel to create a dramatic bloodshot effect on the spooky eyeballs.
- Use a butter knife edge to easily pop the cookie cups out of the muffin tin without damaging their shape.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
