Description
These Halloween Peanut Butter Cookie Cups are festive and fun treats perfect for the spooky season. Made with creamy peanut butter cookies and decorated with candy eyes, white and dark chocolate, and marshmallows, they come in three themed designs: mummies, spiders, and spooky eyeballs. Easy to make and delightfully delicious, these cookie cups are a hit at Halloween parties and a great way to celebrate with seasonal creativity.
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
- Preheat and Prepare: Preheat your oven to 350°F. Spray a mini muffin tin with baking spray to prevent sticking, then set it aside.
- Mix Dough: In a mixing bowl, combine the creamy peanut butter, granulated sugar, and one large egg. Mix thoroughly until the batter is smooth and well blended.
- Scoop and Bake: Using a 1 tablespoon cookie scoop, drop spoonfuls of the dough into the prepared mini muffin tin cups. Bake the cookies for 14 minutes until set and lightly golden.
- Decorate Immediately: Remove the pan from the oven and, while cookies are still hot, press a Reese’s cup or marshmallow half into each cookie cup according to the chosen design (mummy, spider, or eyeball). Decorate with candy eyes and drizzle melted chocolate as needed.
- Cool and Serve: Allow the cookie cups to cool in the pan for about 10 minutes. Then carefully use a butter knife to gently lift each cookie cup from the tin. Serve and enjoy your spooky Halloween treats!
Notes
- Unwrap all candy ahead of time so you can quickly press them into the cookies right out of the oven.
- Allow cookie cups to cool in the pan for about 10 minutes to firm up before removing to avoid breakage.
- For mummy designs, use either white chocolate peanut butter cups or marshmallows and drizzle melted white chocolate to create cloth-like scraps; add candy eyes on top.
- For spider designs, use peanut butter cups or rolos, press candy eyes on top, and drizzle melted dark chocolate to create spider legs.
- For spooky eyeballs, use white chocolate peanut butter cups or marshmallows and decorate with sparkly red gel for bloodshot effect and big candy eyes.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
