Description
These Halloween Peanut Butter Blossoms are the sweetest way to add spooky fun to a classic cookie! Made completely from-scratch, they’re soft, peanut buttery, and topped with that classic chocolate kiss—only this time with a spooky twist! Simple to make, totally unique, and guaranteed to disappear fast—making them one of the best Halloween treat ideas to bake.
Ingredients
Units
Scale
- 3/4 cup Unsalted Butter
- 1 cup Brown Sugar
- 1/4 cup + 2 tablespoons Granulated Sugar (see notes)
- 3/4 cup Peanut Butter (creamy)
- 1 Egg
- 1 Egg Yolk
- 1 1/2 Teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 Tablespoon Corn Starch (optional)
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 cup Milk Chocolate Melting Wafers
(affiliate)
Instructions
- Preheat & Prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside
- Make the Spooky Chocolates: Start by melting your milk chocolate wafers in a microwave-safe bowl, heating in 15–30 second intervals and stirring until completely smooth. Spoon the melted chocolate—or use a piping bag—into your Halloween silicone molds (affiliate), and use an offset spatula to level the tops if needed. Let the chocolates set at room temperature or pop them in the fridge until firm. These little treats will be the fun, spooky toppers for your cookies
- Cream Together: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, brown sugar, and peanut butter together until light, creamy, and smooth
- Eggs & Vanilla: Stir in the egg, egg yolk, and vanilla extract until just combined
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined. Don’t overmix!
- Shape the Cookies: Scoop dough into 1 tablespoon portions and roll into balls. Roll in granulated sugar for a classic peanut butter blossom.
- Bake: Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft
- Add the Chocolate Topper: After a few minutes of cooling, gently press a spooky chocolate into the center of each warm cookie. For best results, place the cookies in the refrigerator right away to help set the chocolate and keep the faces from melting.
- Cool & Serve: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy your soft, chewy spooky cookies—perfect for Halloween parties or family baking fun!
Notes
- Sugar for Rolling: Set aside 2 tablespoons of granulated sugar—this will be used to roll the peanut butter dough.
- Chocolate Options: Don’t have time for DIY spooky chocolates? Use Halloween-themed chocolate shapes or chocolate pumpkins instead.
- Peanut Butter: Creamy peanut butter works best (not natural or oily kinds), since it keeps the dough smooth and prevents spreading.
- Optional Corn Starch: Cornstarch is optional, but I love adding it to my cookie recipes—it helps make them extra soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American