Monthly Archives: September 2026

Peanut Butter Spider Cookies

 

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Peanut Butter Spider Cookies (With Peanut Free Alternative)

Soft and chewy peanut butter cookies topped with Reese's, melted chocolate, and candy eyes, these peanut butter spider cookies are both easy and fun to make. The perfect Halloween dessert for your next party! With Peanut Free Alternative.
Course Dessert
Cuisine American
Keyword Baking, Dessert, easy, Halloween, Sweet Treat
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24 Cookies
Author Beth

Equipment

  • 1 Glass mixing bowl
  • 1 Spatula
  • 1 Cookie Sheet
  • 1 Stand/hand electric mixer

Ingredients

  • 1/2 Cup Unsalted butter 1 stick, room temperature
  • 1/2 Cup Brown sugar
  • 1/3 Cup Granulated sugar
  • 3/4 Cup Creamy peanut butter (NOT natural)
  • 1 Large Egg
  • 1 tsp Vanilla extract
  • 1 1/2 Cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • Granulated sugar For rolling the cookies
  • 1 Bag Mini Reese's Peanut Butter cups (~10 oz) For the spider's body
  • 1/2 tsp Vegetable oil for melting
  • Candy eyeballs Optional
  • Chocolate sprinkles for the spider legs

Instructions

Have a Peanut Allergy, but still want to make spider cookies, no fear:

  • Use Rolo's instead of Mini Reeses
  • Remove the peanut butter, and replace with an equal amount of Unsalted Butter (3/4 cup); use 1 and 3/4 cup of flour instead, to help with the density lost from not using the peanut butter

Ingredient Prep:

  • Unwrap (if not unwrapped) about 24 mini Reese's cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies.
  • Preheat the oven to 350ºF.
  • In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
  • Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
  • Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined.
    • Be careful not to over mix.
  • Use a small cookie scoop or tablespoon to form tablespoon sized balls from the dough. Roll the dough between your hands to form a uniform ball, then roll in granulated sugar.

Baking:

  • Place the cookies 2-3 inches apart on a parchment lined baking sheet and bake for 8-11 minutes or until the edges of the cookies begin to crack and turn golden in color.

Cooling:

  • Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie.
  • Allow the cookies to cool for 15-20 minutes before moving to cooling rack.
  • Moving the cookies while they are still warm can cause the Reese’s cup to sink, losing its shape.

Finishing Touches:

  • Place the chocolate sprinkles around the Reese's to resemble legs
  • Place the candy eyes on the Reese's to bring the spider to life!

Chocolate Covered Apple Kabobs

 

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Chocolate Covered Apple Kabobs

These Chocolate Covered Apple Kabobs are chocolate dipped apples coated in nuts and candy to make a fun fall treat for your next Halloween party! published September 25, 2019 — last updated September 26, 2019 by Kat https://www.homemadeinterest.com/last-minute-halloween-treat-apple-kabobs/
Course Dessert, Snack
Keyword Fun, Halloween, Seasonal, Sweet
Prep Time 30 minutes
Cooling Time 1 minute
Total Time 31 minutes
Servings 6 people

Equipment

  • Wooden Skewers About 24 or so
  • Large bowl for melting chocolate
  • Pan to set apples on for cooling

Ingredients

  • 3 Large Granny Smith Apples
  • 10 oz Chocolate melting wafers
  • 10 oz White chocolate melting wafers
  • Toppings Chopped peanuts, almonds, or walnuts, mini M&Ms, mini Reese’s pieces, mini marshmallows, Halloween sprinkles, etc.

Instructions

  • Remove core and cut each apple into 6-8 slices. This depends on the size of the apple. You want the apple slices to be about 1 – 1/5 inches thick.
  • Push a skewer into each apple slice.
  • Melt your chocolate according to package instructions. I place my melting chocolate in a large coffee mug and use my microwave to melt the chocolate by heating it for 30 seconds at a time and stirring in between until it is melted and smooth.
  • Dip the apple slice into the melted chocolate making sure to cover them completely. Lightly tap the skewer against the edge of your mug 3 or 4 times to remove excess chocolate.
    • Place the apple slice, skewer down, into a mug that is tall enough that it doesn’t tip over but not so tall that it touches the apple slice.
  • Sprinkles, and chopped nuts can be added right after dipping but heavier toppings like mini M&Ms will need to be added once the chocolate begins to firm up otherwise they will slide off. Let the chocolate harden for about 30 seconds, to the point that it is still wet but it is starting to firm up, and then sprinkle with your toppings.
  • Once the chocolate is firm these are ready to serve.

Optional:

  • If you want you can use another flavor of melted chocolate to drizzle over the apple to add another layer of color. This is optional.

Mummy Hot Dogs (without Cheese)

 

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Mummy Hot Dogs (without Cheese)

These mummified hotdogs are so simple to make, all you need are some hot dogs, crescent roll dough, and a few candy eyes. published on October 6, 2021 by Kat - https://www.homemadeinterest.com/mummy-dogs/
Course Appetizer, Side Dish
Cuisine American
Keyword easy, Fun, Halloween, quick, Seasonal
Prep Time 13 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes

Equipment

  • 1 Baking Sheet
  • Oven

Ingredients

  • 1 pack Your favorite hot dogs!
  • 1 pack Crescent roll dough Can buy canned version
  • Edible candy eyes Optional
  • Ketchup Optional decoration
  • Mustard Optional decoration

Instructions

  • Preheat the oven to 375 degrees F.
  • Open your crescent roll package and unroll the dough so that it is a horizontal rectangle. Press on the perforations to seal them together (if you bought the perforated kind).
  • Cut the dough into 1/4 inch wide strips that go from the top of the dough to the bottom so they are nice and long.
  • Wrap the pieces of dough around each hot dog creating “bandages” by stretching the dough slightly and letting it overlap and crisscross.
    • You don’t completely cover the hot dog, leave gaps so it looks like a mummy peeking out from its bandages.
  • Cook Mummy Dogs for 10 to 12 minutes on a parchment lined baking sheet, watching for them to get golden brown.
  • Remove from the oven. Optional: place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.
    • Note: If you don’t have candy eyes handy you can draw eyes on by adding a a couple of dots of ketchup or mustard to the mummy dog where the eyes would go.

Pumpkin Spice Latté Milkshake

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Pumpkin Spice Latté Milkshake

Course Dessert
Cuisine American
Keyword Fall, Milkshake, quick, Sweet
Prep Time 10 minutes
Servings 1 Milkshake

Equipment

  • 1 Blender
  • Measuring spoons

Ingredients

  • 2 Cups Coffee Ice cream
  • 1/2 Cup Milk
  • 1/4 Cup Pumpkin purée
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Pure vanilla extract
  • Caramel, for serving
  • Whipped cream, for serving
  • Cinnamon stick, for garnish (optional)

Instructions

  • Blending the Ingredients: Combine ice cream, milk, pumpkin puree, pumpkin spice, and vanilla in a blender. Blend until smooth.
  • Preparing the Milkshake: Drizzle the inside of a pint glass (or another tall glass) with caramel. Pour milkshake into the glass, then top with whipped cream and more caramel. Garnish with a cinnamon stick, if desired.

Spooky Spiderweb Deviled Eggs

 

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Spooky Spiderweb Deviled Eggs

Deviled eggs with a Halloween twist? Yes, please! These spiderweb deviled eggs are the perfect addition to your spooky season spread. Take a break from the sweets, get the kids in the kitchen, and make this festive recipe that is sure to satisfy your spidey senses. Author: Duke's Kitchen
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Colorful, Fun, Halloween, Spooky
Prep Time 45 minutes
Cook Time 12 minutes
Cooling Time 2 hours
Total Time 2 hours 57 minutes
Servings 4 people

Equipment

  • 1 Stock Pot to boil the eggs
  • 1 Large Bowl For food coloring the eggs
  • 1 Medium Bowl For food coloring the egg yolk
  • 1 Fork For mashing the yolks with other ingredients

Ingredients

  • 12 Hard Boiled Eggs, UNPEELED
  • 6 Drops Blue food coloring For spider web effect
  • 6 Tbsp Mayonnaise
  • 3 Drops Green food coloring For yolk mix
  • 2 tsp Yellow mustard
  • Salt to taste
  • Black sesame seeds (Optional)

Instructions

Hard Boiling the Eggs

  • Add cold eggs to a pot and cover with water: Place cold, large eggs straight from the refrigerator into a saucepot in a single layer. Add enough water to cover the eggs by one inch
  • Bring to a boil: Place a lid on the pot and bring the water up to a boil over high heat.
  • Turn off the heat: When the water reaches a full rolling boil, turn off the heat and leave the pot on the burner (lid still on). Let the eggs sit in the hot water for about 12 minutes. The water will slowly cool as they sit, which helps give you some flexibility before the eggs overcook (green-tinged yolk=over cooked egg).
  • Cool the eggs: After 12 minutes, transfer the eggs to a bowl of ice water for about 5 minutes.

Preparing the Deviled Eggs

  • Making the web effect: Mix water and blue food coloring into a large bowl. Crack the shells of the hard boiled eggs gently with a spoon. Do not remove the shell.Put the cracked eggs in the water and food coloring mixture and refrigerate for at least 2 hours.
  • Making the green filling: Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.Scoop out the egg yolks and transfer to a bowl.Set the whites aside.Mash the yolks with the mayonnaise, green food coloring, mustard, and vinegar and pipe the yolk mixture into the egg whites.
  • Optional garnish: sprinkle the tops with black sesame seeds.
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