Spider Peanut Butter Blossoms

Ingredients:

Directions:

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Add the granulated sugar, brown sugar, peanut butter, butter and egg to the bowl of a stand mixer and beat well blended.
3. Add the flour, baking soda, and baking powder, and mix until a dough forms.
4. Shape dough into 1-inch balls. Roll in additional granulated sugar and place on the prepared baking sheet, about 2 inches apart.
5. Bake 8 to 10 minutes or until edges are light golden brown.
6. While the cookies are baking, unwrap the peanut butter cups and press 2 candy eyeballs into each. The candy eyeballs should stick to the chocolate because it’s slightly soft. Or if there is any exposed peanut butter, use that to help hold the candy eyeballs in place.
7. Remove the cookies from the oven and immediately press a peanut butter cup into the center (ridge side down). Let cool for a few minutes then transfer to a wire rack to cool completely and let the chocolate set. If needed, let the cookies cool in the fridge to prevent the peanut butter cups from completely melting.
8. Add the chocolate chips to a microwave safe bowl and heat in 30 second intervals, stirring in between, until completely melted. Add to a piping bag or Ziploc bag and snip a tiny piece of the corner. Pipe spider legs on each side of the cookies.
9. Let the cookies sit on the counter to allow the chocolate to set or place in the fridge to allow the chocolate to set.
10. Serve and enjoy!
11. Any leftovers should be stored in an airtight container on the counter.