Peanut Butter Spider Cookies
The perfect combination of chocolate and peanut butter in this peanut butter cookie recipe decorated with spiders. A fun cookie for Halloween.
Equipment
- Cookie Sheet
- Parchment Paper
- Cooling rack
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Piping Bag
- Cookie Scoop
Ingredients
Cookie Batter
- ¾ cup unsalted butter melted
- ⅓ cup creamy peanut butter
- 1 ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping
- Malted Milk Balls
- ¼ cup milk chocolate chips melted
Instructions
- In a large mixing bowl, add the melted butter, peanut butter, brown sugar and white sugar. Whisk together until smooth and thoroughly combined.
- Add in the eggs and vanilla extract, whisking again until the ingredients are combined.
- Pour in the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet until a dough forms. The dough will be soft.
- Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Use a cookie scoop to scoop out medium sized cookie dough balls. Roll the balls of dough in your hand to make them more symmetrical. Place on the baking sheet about 2 inches apart from each other.
- Press the cookie balls with your fingertips to flatten slightly. Bake in the oven for 13 minutes or until the edges of the peanut butter cookies are slightly golden.
- As soon as you remove the cookies out of the oven, take the malted milk balls and place two in the middle of each cookie side by side. This is to create the spider’s body.
- Let the cookies cool for 5 minutes.
- While the cookies are cooling, melt the chocolate in the microwave at 30 second intervals, stirring in between, until smooth.
- Transfer the melted chocolate into a piping bag and cut a small hole at the tip.
- Use the piping bag to create 4 spider legs coming out of each malted ball, 2 on one side and 2 on the other. Curve the legs downwards.
- Repeat the legs on the other malted milk ball, curving the legs upward to finish the look of a spider.
- Store in an airtight container.
Notes
- Can chill dough for up to 2 days in the refrigerator.
- If you don't have a piping bag for the melted chocolate, you can use a Ziploc bag instead. Snip a small hole in the corner of the bag to apply the chocolate.
Tried this recipe?Let us know how it was!