These Peanut Butter Spider Cookies are a cute and chocolatey Halloween treat!
I was scrolling through Pinterest one evening, looking for Halloween baking ideas, when I came across these awfully cute Peanut Butter Spider Cookies from A Spicy Perspective. Not only are they adorably sweet, but they combine two of my favourite loves – peanut butter cookies and Lindt Lindor chocolate truffles.
Now that our children are a little older (especially my son), I am hoping that this year will be the first time we will have a proper Halloween celebration. Trick-or-treat is not a common event in Zurich, although I have heard that it is becoming popular in some neighbourhoods.
In recent years, our childrens’ daycare would go trick-or-treating during the morning, and only to nearby homes of families with whom they had pre-arranged the event. Despite it being a highly organised outing, the children still had a lot of fun dressing up and collecting candy and (Swiss!) chocolate.
I made these Peanut Butter Spider Cookies as a trial run, and based on the childrens’ reaction, I think these will be a permanent item on our Halloween menu! Now I need to work on the savoury dishes
PEANUT BUTTER SPIDER COOKIES
These Peanut Butter Spider Cookies are a cute and chocolatey Halloween treat!
Author: eatlittlebird.com
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hour 5 minutes
Yield: Makes approx 24 cookies
INGREDIENTS
- 150 g (⅔ cup) granulated sugar
- 80 g (½ cup) light muscovado sugar or light brown sugar
- 125 g (⅔ cup) vegetable shortening
- 260 g (⅔ cup) smooth (creamy) peanut butter
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 190 g (1 ¼ cups) plain flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon fine salt
- 100 g (3.5 oz) dark chocolate, melted and cooled slightly
- approximately 24 Lindt Lindor chocolate truffles (milk, dark or caramel)
- approximately 48 candy eyes
INSTRUCTIONS
- Preheat the oven to 180°C (350°F) (without fan).
- Place the granulated sugar and brown sugar into the bowl of stand mixer. Using the flat paddle attachment, light mix the sugars together to remove any lumps.
- Add the vegetable shortening and peanut butter. Beat on medium speed until the mixture is light and smooth.
- Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
- Sift the flour, baking soda, and salt into the bowl.
- Beat on low speed until everything is well incorporated.
- Line a baking tray with non-stick baking paper.
- Roll out small balls of dough and place them on the lined baking tray, about 2-3 inches apart. Use your fingers to gently flatten the dough.
- Bake the cookies for about 12 minutes.
- Remove the tray from the oven and, using the end of a pestle or similar instrument, make soft indents in the middle of each cookie. The indents should be large enough to hold the Lindor chocolate truffles later. Don’t worry too much if the cookies crack when you do this.
- Next instruction please visit eatlittlebird.com
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