1 package Pillsbury Peanut Butter Cookie Dough

1 (8 oz) container Dolci Frutta Melting Wafers

15 mini chocolate peanut butter cups

30 candy eyes

Preheat the oven: to 350°F (175°C).

Line a baking sheet with parchment paper.

Prepare the cookies: Divide the Pillsbury Peanut Butter Cookie Dough into 15 individual pieces, roll them into 1-inch balls, and place them on the baking sheet about 2 inches apart. Slightly flatten the tops with a fork in a crisscross pattern.

Bake the cookies: Bake for 8-10 minutes or until the edges are golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.

While still warm, gently press a mini peanut butter cup into the center of each cookie to form the spider’s body.

Attach the eyes: When the peanut butter cups have melted slightly, place two candy eyes on top of each peanut butter cup before the chocolate sets.

Melt the chocolate: While the cookies are cooling, melt the Dolci Frutta Melting Wafers according to the package instructions.

Create the legs: Using the melted Dolci Frutta chocolate, pipe 8 legs around each peanut butter cup on the cookie to resemble spider legs. You can use a piping bag or a zip-top bag with a small corner cut off for precision.

Let cool: Allow the chocolate to fully set before serving. Enjoy your fun and spooky Halloween treat.

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 15