Description

Peanut Butter Spider Cookies are a fun and festive treat perfect for Halloween or any spider-themed gathering. These soft and chewy peanut butter cookies are rolled in sugar, topped with chocolate truffle ‘spiders’, and decorated with candy eyeballs to create spooky, adorable spider faces. The combination of peanut butter and chocolate adds a rich flavor that is sure to delight both kids and adults.

Ingredients

Scale

Cookie Dough

½ cup shortening
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 large egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

For Rolling and Decoration

¼ 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
½ cup prepared chocolate frosting

Instructions

Prepare the Dough: In a large bowl, cream together the shortening, peanut butter, brown sugar, and white sugar until light and fluffy. Beat in the egg, milk, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix until a soft dough forms.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
Form Cookie Dough Balls: Shape the dough into 1-inch balls. Roll each ball in the ¼ cup of white sugar to coat thoroughly. Place them on the prepared baking sheets about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes or until edges are lightly browned but centers remain soft. Remove from oven and let them cool on the baking sheet for 5 minutes.
Add the Spider Body: While the cookies are still warm, gently press one refrigerated chocolate candy sphere (truffle) into the center of each cookie. This acts as the spider’s body.
Apply Chocolate Frosting Legs: Using a piping bag or a small spoon, pipe or draw eight legs around the chocolate candy sphere with the prepared chocolate frosting to resemble spider legs.
Attach Candy Eyeballs: Place two decorative candy eyeballs on the top front of each chocolate sphere to complete the spider’s face. Press gently to secure.
Cool Completely: Allow the cookies to cool completely on wire racks so the frosting sets and the spiders hold their shape before serving.

Notes

For best results, refrigerate the chocolate candy spheres before using to prevent melting during assembly.
You can substitute shortening with unsalted butter if preferred; this will yield a slightly different texture.
Use a small piping bag or a plastic sandwich bag with a tiny corner cut off to pipe chocolate frosting easily.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: peanut butter cookies, spider cookies, Halloween cookies, chocolate truffle cookies, festive cookies, peanut butter dessert