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.
I have adapted the recipe slightly by using my favourite recipe for Peanut Butter Cookies, as well as changing the method a little.
It was only once I was photographing the cookies that I noticed that there were little dimples at the bottom of the Lindor chocolate truffles; a randomly placed truffle revealed that these dimples could serve as mouths!
Thankfully, I had two tiny volunteers who were willing to eat my first batch of Lindor chocolate truffles (complete with googely eyes) so that I could prepare a second batch with the rearranged truffles 🙂
And I’m rather glad I did – these Peanut Butter Spider Cookies just look so darn cute!!
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
- Prep Time: 40 mins
- Cook Time: 25 mins
- Total Time: 1 hour 5 minutes
- Yield: Makes approx 24 cookies
- 2/3 cup granulated sugar
- 1/2 cup light muscovado sugar or light brown sugar
- 2/3 cup (125 g) vegetable shortening
- 2/3 cup (260 g) smooth (creamy) peanut butter
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/4 cups plain flour
- 1/8 teaspoon baking soda
- 1/8 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
- Preheat the oven to 180°C (350°F).
- 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.
- Return the tray to the oven and bake the cookies for a further 6-8 minutes, or until they are lightly golden and the edges feel somewhat firm. Leave the cookies on the baking tray for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
- Place the melted chocolate into a small piping bag (see Notes below).
- Dot a small amount of melted chocolate into the cavity of each cookie.
- Place a Lindor chocolate truffle into the cavity of each cookie, and position them so that the bottom of the chocolate truffles are displayed as mouths.
- Dot a tiny amount of melted chocolate onto the back of the candy eyes and stick them to each Lindor chocolate truffle.
- Next, pipe 8 legs onto each cookie.
- Allow the cookies about 30 minutes to set before serving.
When piping warm melted chocolate, I like to use a silicone decorating pen for easier handling.
Share your photos!
If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird
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