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Peanut Butter Spider Cookies
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Spooky spider peanut butter cookies with chocolate candies and frosting for Halloween fun.
Ingredients:
  • 0.5 cup shortening
  • 0.5 cup peanut butter
  • 0.5 cup packed brown sugar
  • 0.5 cup white sugar
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup white sugar for rolling
  • 24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
  • 48 decorative candy eyeballs
  • 0.5 cup prepared chocolate frosting
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper.
  • Using an electric mixer, blend shortening, peanut butter, brown sugar, and 1/2 cup white sugar in a large bowl until smooth. Mix in the egg until fully incorporated, then add milk and vanilla extract, stirring until smooth.
  • Combine flour, baking soda, and salt in a small bowl. Mix into the wet mixture in the large bowl until a dough forms. Shape the dough into 48 balls.
  • In a wide, shallow bowl, spread 1/4 cup of white sugar. Roll the dough balls in the sugar to coat them, then place them about 2 inches apart on the prepared baking sheets.
  • Bake until golden brown, about 10-12 minutes. Immediately press a dimple into the center of each cookie with the back of a wooden spoon. Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  • Cut the chocolate spheres in half to make two hemispheres. Place one half on top of each cookie with the rounded side facing up.
  • Fill a pastry bag with frosting using a small round tip or a plastic freezer bag with a corner snipped off. Attach two candy eyeballs to each chocolate candy using a dab of frosting. Pipe four thin lines of frosting on each side of the candy to create spider legs.
  • Allow the frosting to set at room temperature for 30 minutes before transferring the cookies to an airtight container for storage.

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