Ingredients
Equipment
Method
- Bake the Cookies
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter, peanut butter, brown sugar, and 1/2 cup (100 g) granulated sugar for 2 minutes, until light and creamy. Beat in the egg and vanilla until smooth.
- Add the dry ingredients and mix on low speed until just combined. Cover and refrigerate the dough for 20 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 24 balls, about 1 1/2 tablespoons (35 g) each, roll them in the 2 tablespoons (25 g) of sugar, and place them 2 inches (5 cm) apart. Flatten each ball gently to 1/2 inch (12 mm) thick.
- Bake one tray at a time for 10 to 11 minutes, until the edges are set and the centers still look soft. Cool on the pan for 10 minutes, then transfer to a wire rack.
- Assemble the Spiders
- Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Transfer to a small piping bag and snip a tiny tip. Pipe a dab of chocolate in the center of each cookie and press a truffle into it, so it forms the spider's body.
- Pipe 4 curved legs on each side of the truffle, radiating out onto the cookie. Dab two spots of chocolate on each truffle and press on 2 candy eyeballs. Let the chocolate set for 20 minutes at room temperature, or 10 minutes in the refrigerator.
Notes
Peanut butter: Use regular creamy peanut butter for the best texture. Natural peanut butter makes crumbly cookies.
Chewy cookies: Take the cookies out while the centers are still soft. They firm up as they cool.
Chocolate bodies: Use any round truffles, such as chocolate truffle candies or chocolate-covered candy. Chill the truffles first if the room is warm so that they keep their shape.
Chocolate piping: Let the melted chocolate cool for 1 minute until it thickens slightly. If the chocolate hardens, microwave it for 5 to 10 seconds.
Legs: For neater legs, practice on parchment paper first. Lines of different lengths look more like real spider legs.
Peanut-free option: Replace the peanut butter with sunflower seed butter, and check labels on candy for peanuts.
Allergies: This recipe contains peanuts, wheat, eggs, dairy, and soy.
Storage: Store in an airtight container at room temperature for up to 4 days. Undecorated cookies freeze well for up to 3 months. Nutrition (per cookie) Calories 240 kcal Carbohydrates 25 g Protein 4 g Fat 14 g Saturated fat 7 g Cholesterol 22 mg Sodium 85 mg Potassium 90 mg Fiber 1 g Sugar 17 g
Chewy cookies: Take the cookies out while the centers are still soft. They firm up as they cool.
Chocolate bodies: Use any round truffles, such as chocolate truffle candies or chocolate-covered candy. Chill the truffles first if the room is warm so that they keep their shape.
Chocolate piping: Let the melted chocolate cool for 1 minute until it thickens slightly. If the chocolate hardens, microwave it for 5 to 10 seconds.
Legs: For neater legs, practice on parchment paper first. Lines of different lengths look more like real spider legs.
Peanut-free option: Replace the peanut butter with sunflower seed butter, and check labels on candy for peanuts.
Allergies: This recipe contains peanuts, wheat, eggs, dairy, and soy.
Storage: Store in an airtight container at room temperature for up to 4 days. Undecorated cookies freeze well for up to 3 months. Nutrition (per cookie) Calories 240 kcal Carbohydrates 25 g Protein 4 g Fat 14 g Saturated fat 7 g Cholesterol 22 mg Sodium 85 mg Potassium 90 mg Fiber 1 g Sugar 17 g