Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- About 24 chocolate truffles (like Lindt or similar)
- Melted chocolate or chocolate frosting (for legs)
- Candy eyeballs
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Scoop out tablespoon-sized dough balls and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until the edges are set and the tops are slightly cracked.
- Immediately press a chocolate truffle into the center of each cookie.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once fully cooled, pipe chocolate legs around the truffle and stick candy eyeballs onto the truffle using a dab of melted chocolate.
Notes
- Use mini peanut butter cups instead of truffles for a twist.
- Let the kids draw legs with melted chocolate using a zip-top bag.
- Swap creamy peanut butter for crunchy if you like extra texture.
- Add a pinch of cinnamon for a warm fall flavor.