Ingredients

The following ingredients have 12 Servings
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar (, plus more for rolling)
  • 1 egg
  • 1/4 cup chocolate melting wafers
  • 12 miniature Reese's peanut butter cups
  • 24 mini candy eyes

Instruction

  • Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together the peanut butter, sugar and egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
  • Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet. Press down with a fork creating a cross.
  • Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
  • Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
  • Once cookies have cooled, melt the chocolate in a microwave safe bowl. Cook in 30 second increments, stirring in between until melted. Then place in a zip top bag to decorate. Snip off the edge and place two dots on top of the Reese's. Then attach the eyes. Next draw 4 legs on each side of the Reese's. Allow chocolate to harden.