Instructions

To Make the Peanut Butter Cookies

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.
3. Using the flat paddle attachment, lightly mix the sugars together to remove any lumps.
4. Add the vegetable shortening and peanut butter.
5. Beat on medium speed until the mixture is light and smooth.
6. Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
7. Sift the flour, baking soda, and salt into the bowl.
8. Beat on low speed until everything is well incorporated.
9. Line a baking tray with non-stick baking paper.
10. Roll out small balls of dough and place them on the lined baking tray, about 2-3 inches apart.
11. Use your fingers to gently flatten the dough.
12. Bake the cookies for about 12 minutes.
13. 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.
14. 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.
15. 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.

To Decorate the Cookies

1. Place the melted chocolate into a small piping bag.
2. Dot a small amount of melted chocolate (about the size of a lentil) into the cavity of each cookie.
3. 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.
4. Squeeze two tiny dots of melted chocolate onto each chocolate truffle and attach the candy eyes. Repeat for all of the cookies.
5. Next, pipe 8 legs onto each cookie.
6. Allow the chocolate on the cookies to set for at least 30 minutes before serving.