Chocolate Peanut Butter Spider Cookies
User Reviews
5
Chocolate Peanut Butter Spider Cookies
Description
This recipe blends softened butter and creamy peanut butter with sugars, vanilla, and egg to create a fluffy cookie base. Flour, baking powder, baking soda, and salt are incorporated carefully to maintain structure. The dough is rolled into uniform balls and partially baked before pressing a cavity with a pestle, then returning to the oven for a further bake until golden.
After cooling to near room temperature, a round chocolate truffle is nestled into each cookie cavity without melting prematurely. The cookies are likely smooth with a mild peanut butter flavor highlighted by the rich chocolate center. Semi-sweet chocolate chips and candy eyes complete the thematic spider look, adding texture and visual appeal.
Baking temperature and timing are managed to achieve a cookie that is cooked through but soft enough to form the cavity without cracking. Cooling steps are important to prevent melting the truffles inside during assembly.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup peanut butter creamy
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 24 chocolate truffles I used Lindt Truffles, round shape
- 3/4 cup semisweet chocolate chips
- 48 Candy eyes
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
- In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
- Roll the cookie dough into twenty-four 1 1/2 tablespoon-sized balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
- Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
- Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
- Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 191kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 154mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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