From BETTY CROCKER
Makes 24 cookies
A sugar cookie with a chocolate spider on top — so cute, it’s scary!
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
1.Heat oven to 375 degrees
2.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 uncreased large cookie sheets 2 inches apart. Flatten slightly.
3.Bake 8 to 10 minutes, or until light golden brtown. Cool on cookie sheets 2 minutes. Move to cooling rack to cool completely, about 30 minutes.
4.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.
5.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. Pile 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).
6. Store covered at room temperature with waxed paper between layers.
Find this recipe and more holiday treats at bettycrocker.com