Description
These Halloween Peanut Butter Cookie Cups are a festive and delicious treat perfect for spooky celebrations. Soft peanut butter cookies serve as the base for fun decorations like mummies, spiders, and bloody eyeballs made with various Reese’s cups, marshmallows, candy eyes, and melted chocolates. Easy to make and delightfully creepy, these cookie cups are great for parties and kids.
Ingredients
Scale
Cookie Base
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Mummy Decoration
- 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
Spider Decoration
- 24 Reese’s Peanut Butter Cup miniatures, unwrapped
- 48 candy eyes
- ½ cup Ghirardelli Dark Chocolate Melting Wafers, melted
Spooky Eyeballs Decoration
- 24 Reese’s White Chocolate Peanut Butter Cup miniatures, unwrapped (or 12 regular marshmallows, cut in half)
- Sparkly red gel (for bloodshot effect)
- 24 spooky candy eyeballs
Instructions
- Preheat oven: Preheat your oven to 350°F and spray a mini muffin tin with baking spray to prevent sticking.
- Make cookie dough: In a bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 large egg. Mix until well blended and smooth.
- Form cookie cups: Using a 1 tablespoon cookie scoop, drop spoonfuls of dough into the prepared mini muffin tin, filling each cup evenly.
- Bake cookies: Bake the cookie cups for 14 minutes until set and edges are slightly golden.
- Add decorations: Remove the pan from the oven. Immediately press your choice of Reese’s cups or marshmallow halves into the hot cookie centers. Proceed to decorate according to your chosen design.
- Decorate Mummies: For mummy cookies, drizzle melted white chocolate over the cookie cups to mimic cloth strips and add candy eyes on top while the chocolate is still wet.
- Decorate Spiders: For spider cookies, press candy eyes onto the peanut butter cup miniatures and use melted dark chocolate to pipe legs onto the cookie cups.
- Decorate Spooky Eyeballs: Use white chocolate peanut butter cups or marshmallow halves, add a candy eyeball on top, and apply sparkly red gel to create a bloodshot effect.
- Cool and serve: Allow the cookie cups to cool in the pan for about 10 minutes, then carefully remove using a butter knife. Enjoy your spooky treats!
Notes
- Have all your candy decorations unwrapped and ready before baking so you can press them into the cookies immediately after removing from the oven.
- Allow the cookie cups to cool in the pan for about 10 minutes to firm up before removing to avoid breakage.
- For mummy cookies, marshmallows create a soft fluffy texture, while white chocolate peanut butter cups add a sweet richness.
- Spider legs can be piped with melted dark chocolate using a toothpick or small piping bag.
- The sparkly red gel adds a fun bloody effect to spooky eyeball cookies—use sparingly for best results.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
