Description
You know those moments when you want to make something fun for Halloween but don't have hours to spend in the kitchen? These Peanut Butter Spider Cookies are soft, chewy peanut butter cookies topped with smooth Lindor chocolate truffles decorated as adorable spiders. They're super easy to make, kid-approved, and perfect for Halloween parties or trick-or-treaters.
Ingredients
Scale
- 150 g (⅔ cup) granulated sugar
- 80 g (½ cup) light muscovado sugar or light brown sugar
- 125 g (⅔ cup) vegetable shortening
- 260 g (⅔ cup) smooth peanut butter (creamy style)
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 190 g (1 ¼ cups) all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon fine salt
- 100 g (3.5 oz) dark chocolate (bittersweet chocolate), melted and cooled slightly
- approximately 24 Lindt Lindor chocolate truffles (milk, dark, or caramel flavors all work)
- approximately 48 candy eyes
Instructions
- Preheat your oven to 180°C (350°F) without the fan setting.
- Combine both sugars in your stand mixer bowl and mix lightly using the flat paddle attachment to break up any lumps.
- Add the vegetable shortening and peanut butter.
- Beat until light and fluffy on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract.
- Beat for one full minute until everything is thoroughly combined and smooth.
- Sift in the flour, baking soda, and salt into the bowl.
- Mix on low speed until the flour is just incorporated.
- Line your baking tray with non-stick baking paper or a silicone mat.
- Roll small dough balls about 1.5 inches in diameter and place them on the lined tray, spacing them 2-3 inches apart.
- Gently flatten each ball using your fingers to press them down slightly.
- Bake for 12 minutes until the cookies are just starting to set.
- Remove from oven and use the end of a pestle or back of a round measuring spoon to press gently into the center of each cookie to create an indent.
- Continue baking for another 6-8 minutes until the edges are lightly golden.
- Cool on the tray for about 5 minutes, then transfer to a cooling rack and let them cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Let it cool slightly for about 5 minutes.
- Fill a piping bag with the melted chocolate.
- Squeeze a small amount of chocolate into the indent of each cookie.
- Press in the truffle immediately while the chocolate is still wet, positioning the flat bottom forward.
- Add the candy eyes by squeezing two tiny dots of chocolate onto the truffle and sticking on the eyes.
- Pipe 8 thin lines of chocolate from the truffle body, making 4 legs on each side.
- Let them set for at least 30 minutes at room temperature until the chocolate has hardened completely.
Notes
Use room temperature ingredients for best results. Make the indent while cookies are warm, as they'll crack if you try once cooled. Don't skip the cooling time before decorating or the chocolate will melt. Store in an airtight container at room temperature for up to 5 days with parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg