Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 round chocolate truffles or mini chocolate peanut butter cups
- 1/2 cup semi-sweet chocolate chips (for melting)
- 48 edible candy eyes
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add the peanut butter, egg, and vanilla extract. Beat again until everything is well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients. Stir until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden brown.
- Remove the cookies from the oven. Let them sit for about 2 to 3 minutes. Gently press one chocolate truffle or peanut butter cup into the center of each cookie.
- Move the cookies to a wire rack to cool completely. The heat from the cookie will slightly melt the bottom of the candy so it sticks.
- Melt the chocolate chips in the microwave in 20-second intervals until smooth. Pour the melted chocolate into a small piping bag or a plastic bag with a tiny corner cut off.
- Pipe four legs on each side of the chocolate candy, starting from the candy and moving toward the edge of the cookie.
- Use a tiny dot of melted chocolate to stick two candy eyes onto the front of each chocolate truffle.
- Cook Time: 35 minutes