Chocolate peanut butter spider cookies

Chocolate peanut butter spider cookiesWith Halloween quickly approaching, I thought it would be a good idea to share one of my favorite sweet, creepy treats. This one is a peanut buttery, spidery cookie—with a chocolate truffle on top.

It’s super simple to put together: All you have to do is make a traditional peanut butter thumbprint cookie, place a chocolate truffle in the center (I used Lindt truffles), and then do some spidery decorating.

The final product comes out super cute. It’s the perfect thing to make for your Halloween party at home or a scary gathering at work!

CHOCOLATE PEANUT BUTTER SPIDER COOKIES
Servings:
Makes about 24 cookies

Ingredients:
½ cup unsalted butter, softened
¾ cup smooth peanut butter
1/3 cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
24 chocolate truffles (I used Lindt)
¾ cup semisweet chocolate chips
48 candy eyes

Directions:

  1. Chocolate peanut butter spider cookiesPreheat the oven to 350°F. Spray two baking sheets with cooking spray or line with parchment paper and set aside.
  2. Place the softened butter and peanut butter in a stand mixer fitted with the paddle attachment and beat until fluffy. Then add both the brown and granulated sugars and beat again until fluffy. Scrape the bowl, and then beat in the vanilla and egg.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt together.
  4. Turn the mixer on low and slowly incorporate the flour mixture into the peanut butter and sugar mixture.
  5. Roll the cookie dough into 24 ping pong-size balls and spread out on each cookie sheet. Bake for 10 minutes. As soon as you remove the cookies from the oven, quickly use a pestle (or a similar tool) to press a cavity in the middle of each cookie. Then place the cookies back into the oven and bake another 6-10 minutes, until golden.
  6. Meanwhile, unwrap all of the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature. Place a truffle in the cavity of each cookie. (If the cookies are too warm, the truffle will melt, but if the cookies are too cool, the truffle won’t stick. If the truffles aren’t sticking, use the melted chocolate chips noted below to “glue” the truffle in place).
  7. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate into a ziplock bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe eight legs on each cookie, starting from the truffle body down.
  8. Using the remaining melted chocolate, glue two eyes onto each truffle spider. Cool until the chocolate is firm and serve.

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