Soft and chewy classic snickerdoodle cookies topped with mini Reese’s peanut butter cups and decorated with icing and candy eyes. Everyone will love these easy chewy snickerdoodle cookies with a fun Halloween twist. They are perfect to make this fall season.
The cookie dough is made like a classic snickerdoodle cookie dough. Roll the dough into balls and roll in a mixture of granulated sugar and ground cinnamon. Place cookies onto a baking sheet and bake until they are fully cooked through. Decorate the cookies with the peanut butter cups, icing and candy eyes.
Spider Snickerdoodle Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- mini Reese's peanut butter cups
- icing
- candy eyes
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl, mix together butter and sugar until fluffy. Add in egg and vanilla extract and mix until smooth.
- Add in the flour mixture, and mix until it is fully combined. In a shallow dish, combine granulated sugar and ground cinnamon.Roll the cookie dough into balls and roll in the cinnamon sugar mixture. Place cookies onto a large ungreased baking sheet at least 2-inches apart. Bake for 10-12 minutes.
- Place mini peanut butter cups on each cookie and decorate with icing and candy eyes.
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