Itsy Bitsy Spider Cookies Recipes

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CUTE SPIDER COOKIES



Cute Spider Cookies image

A sugar cookie with a chocolate spider on top - so cute, it's scary!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
24 Reese's Peanut Butter Cups™ miniatures, unwrapped
48 Betty Crocker™ Candy Shop candy eyeballs

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 24 (1 1/4 inch) balls; place on ungreased large cookie sheets 2 inches apart. Flatten slightly.
  • Bake 8 to 10 minutes or until light golden brown. Cool on cookie sheets 2 minutes. Move to cooling rack to cool completely, about 30 minutes.
  • Spoon vanilla frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Working from center to outer edge, pipe frosting to form spiral design on top of cookie. Working from center of spiral to outer edge, pipe several lines to form web design.
  • Spoon chocolate frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Squeeze bag to pipe small circle of frosting on cookie. Turn peanut butter cup top side down on circle of frosting. Pipe 8 lines for spider legs around peanut butter cup; pipe 2 small dabs of frosting, and attach 2 eyeballs. Repeat decorating steps with remaining cookies (use photo as guide).
  • Store covered at room temperature with waxed paper between layers.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 19 g, TransFat 0 g

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