– 1 ⅓ cup All-purpose flour – ¼ teaspoon Baking soda – ¼ teaspoon Baking powder – ½ teaspoon Salt – ½ cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ½ cup Peanut butter creamy – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – ⅓ cup White granulated sugar – ½ cup Semi-sweet chocolate chip – ¼ cup Heavy cream – 18 Reese's peanut butter cups snack size – 36 Candy eye
Mix flour, baking powder, soda, and salt in a medium basin. Set aside.Beat melted butter, brown sugar, sugar, and peanut butter in a separate dish with a mixer. Two minutes of high-speed beating.
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Mix in vanilla, egg, and yolk. Mix just till blended on medium speed.Stir in the dry ingredients on low speed until mixed.
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Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Scoop cookie dough after 10 minutes of resting.Pour sugar into a bowl. Scoop dough with a 1 oz or 1 tablespoon cookie scoop.
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Coat each cookie dough ball with sugar. Use 12 cookie dough balls per sheet.Bake each cookie sheet by itself. Bake 9-10 minutes until edges are gently brown.
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Keep the cookies on the heated pan for 5 minutes. Transfer to cooling rack. Cool cookies for 15 minutes. Before topping Reese's peanut butter cup.Put chocolate chips in a basin. Pour heavy cream into a small saucepan/frying pan.
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Heat cream on medium-low until steaming.Pour hot cream on chocolate chunks. Let it sit 2 minutes. Make smooth by stirring. Melt any remaining chocolate bits in the microwave for 15 seconds.
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Fill a piping bag with chocolate ganache. Cut the piping bag end to a very tiny hole.Pipe a little chocolate on the back of candy eyes and set on peanut butter cup. You may put the spider's eyes on top or in front.Side-pipe chocolate legs.
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