Print

Peanut Butter Spider Cookies

5 from 5 reviews

These Peanut Butter Spider Cookies are a cute and chocolatey Halloween treat!

Ingredients

Instructions

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. 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.
  3. Add the vegetable shortening and peanut butter. Beat on medium speed until the mixture is light and smooth.
  4. Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
  5. Sift the flour, baking soda, and salt into the bowl.
  6. Beat on low speed until everything is well incorporated.
  7. Line a baking tray with non-stick baking paper.
  8. 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.
  9. Bake the cookies for about 12 minutes.
  10. 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.
  11. 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.
  12. 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.
  13. Place the melted chocolate into a small piping bag (see Notes below).
  14. Dot a small amount of melted chocolate into the cavity of each cookie.
  15. 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.
  16. Dot a tiny amount of melted chocolate onto the back of the candy eyes and stick them to each Lindor chocolate truffle.
  17. Next, pipe 8 legs onto each cookie.
  18. Allow the cookies to set for about 30 minutes before serving.

Kitchen Notes

When piping warm melted chocolate, I like to use a silicone decorating pen for easier handling.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition