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  Cake Recipes

Foodstirs Organic Snickerdoodle Thumbprint Justin's Peanut Butter Cup Spider Cookies

Foodstirs Organic Snickerdoodle Thumbprint Justin's Peanut Butter Cup Spider Cookies

Prep: 5 Minutes

Bake: 10 Minutes

Yields: About 15 Cookies 

Ingredients:

For Snickerdoodle Cookie:

1 Foodstirs™ Organic Snickerdoodle Blondie Mix

6 Tablespoons Butter, Melted & Cooled

1 Whole Egg plus 1 Egg Yoke

1 Foodstirs™ Organic Snickerdoodle Cinnamon Sugar Pouch

For Toppings:

15 Justin's Mini Peanut Butter Cups

30 white round sprinkles from the India Tree Carnival Mix

3 Tbsp Organic Chocolate Frosting 

Directions

1. Preheat oven to 325*F. Mix together eggs, butter and Foodstirs™ Organic Snickerdoodle Blondie Mix. Spray a muffin pan with nonstick spray.

2. Place about 2 tablespoons of dough and gently press down. You should have about 10. Sprinkle on cinnamon sugar mixture. Bake for 10 minutes or until toothpick barely comes out clean.

3. Carefully press 1 upside-down Justin's Mini Peanut Butter Cups into the center of the cookie. Next, attach the white round sprinkles from the India Tree Carnival Mix to the middle of the Peanut Butter Cup using the Organic Chocolate Frosting. Dollop little dots in the center of the white sprinkles to create eyes.

4. Pipe out 8 "legs" with the Organic Chocolate Frosting. Repeat on all the cookies. Enjoy!