Peanut Butter Spider Cookies
Delicious peanut butter cookies decorated with chocolate spider legs and candy eyes, perfect for Halloween!
Equipment
- Mixing Bowls
- Baking Sheet
- Piping bag
- Oven
Ingredients
- 1 1/4 cups light brown sugar
- 3/4 cup peanut butter
- 1/2 cup vegetable shortening
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 cup chocolate melting wafers
- 36 Lindt truffles or any chocolate truffles
- 72 candy eyes
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- In a large bowl, cream together the vegetable shortening, peanut butter, light brown sugar, whole milk, and vanilla extract until smooth.
- Add the egg and mix until just combined.
- Gradually add the flour mixture to the peanut butter mixture, mixing gently until just combined.
- Scoop the dough using a medium cookie scoop, roll into balls, and roll in granulated sugar before placing on the baking sheet.
- Bake for 9 to 10 minutes until edges are firm but centers are puffy.
- Remove from the oven and gently indent the center of each cookie using the back of a teaspoon.
- Let the cookies cool on a wire rack for 20 minutes.
- Melt the chocolate melting wafers in a microwave-safe bowl, stirring until smooth.
- Pipe chocolate legs onto each cookie, creating eight legs for each spider.
- Place a truffle in the center of each cookie and attach candy eyes with melted chocolate.
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Notes
Store cookies in an airtight container for up to five days at room temperature.