Spider Cookies Peanut Butter Chocolate (Printer-Friendly Version)
Creamy peanut butter cookies topped with chocolate and candy eyes, perfect for festive occasions or parties.
# Required Ingredients:
→ Cookie Dough
01 -
240 g creamy peanut butter
02 -
100 g granulated sugar, plus extra for rolling
03 -
1 large egg
→ Decoration
04 -
45 g chocolate melting wafers
05 -
12 miniature peanut butter cups
06 -
24 mini candy eyes
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper or a non-stick baking mat.
02 -
In a medium bowl, thoroughly combine creamy peanut butter, granulated sugar, and egg until a uniform dough forms. If dough is excessively sticky, refrigerate for 10–20 minutes to firm up.
03 -
Divide dough into 12 portions and roll each into a 2.5 cm ball. Roll balls through additional granulated sugar to coat. Arrange evenly on prepared baking sheet and press down gently with a fork to form a crosshatch pattern.
04 -
Bake in preheated oven for 8–10 minutes, or until cookies are lightly golden underneath. Remove from oven and allow to rest on the tray for 2 minutes.
05 -
While warm, gently press a miniature peanut butter cup into the center of each cookie. Transfer cookies to a wire rack to cool completely.
06 -
Melt chocolate wafers in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth. Transfer chocolate to a zip-top bag and snip off a small corner. Pipe two dots for eyes on each peanut butter cup and adhere mini candy eyes. Pipe four chocolate legs on either side of each cup to resemble a spider. Allow chocolate to set before serving.
# Handy Cooking Tips:
01 -
For best results, chill dough if sticky and use a cookie scoop for consistent portioning.
02 -
Store cookies in an airtight container at room temperature for up to five days, or freeze for up to three months.
03 -
Creative decoration enhances festive appeal; use various candies or drizzled chocolate as alternative embellishments.