Here’s a gluten-free Halloween treat everyone will love. These cookies are so indulgent, it’s scary! Plus, you can earn monster cash back on select ingredients.
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Spooky Chocolate Peanut Butter Spider Cookies
Makes approximately 25 cookies
- 1 cup Pamela’s Baking & Pancake mix
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup Butterfinger Bits
- 1/2 cup chocolate or semi-sweet chocolate chips
- 50 candy eyes
- Miniature peanut butter cups, unwrapped and frozen
- Preheat your oven to 350 degrees. Pour the baking mix, baking powder, baking soda, salt, and cocoa in a bowl and stir with a whisk.
- In a separate bowl, cream the butter and sugar on high speed until it’s light and fluffy. Add the vanilla extract and the egg and beat well.
- With the mixer on low, slowly add in the dry ingredient mixture and beat until it’s just combined. Fold in the Butterfinger Bits and 3 tablespoons of the chocolate chips.
- Using a tablespoon, form into balls and place about 2 inches apart on parchment-lined cookie sheets. Bake for approximately 12 minutes.
- Gently press an upside-down frozen peanut butter cup on top of each cookie and move to a wire rack to cool.
- After moving all of the cookies to the wire rack, put the candy eyes in place while the chocolate is still soft.
- Once the cookies have cooled, place the rest of the chocolate chips in the corner of a ziplock sandwich bag and microwave for 20 seconds until the chocolate has melted. Cut a small piece off of the corner and pipe eight legs on each spider cookie.
- Place in the refrigerator for 10 minutes to set, and enjoy!
Don’t forget — you can get cash back on your ingredients with Ibotta. Here’s to a deliciously fun Halloween!