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Spider Peanut Butter Cookies

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PREP TIME
45 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
48 servings
Dessert
Spider Peanut Butter Cookies
Ingredients
  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/2 cup prepared chocolate frosting
Instructions
1
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). To begin, line your baking sheets with a layer of parchment paper to prevent sticking.
2
Combine shortening and peanut butter in a large mixing bowl, using an electric mixer to blend until smooth. Gradually add 1/2 cup of white sugar and continue mixing until well combined.
3
In a separate bowl, whisk together egg and the creamy mixture from the previous step until fully incorporated. Next, add milk and vanilla extract to the bowl, stirring until smooth.
4
Meanwhile, combine flour, baking soda, and salt in a small bowl. Gradually add this mixture to the peanut butter mixture, stirring until completely incorporated into a dough.
5
Divide the dough into 48 equal parts and shape each portion into a ball. To prepare for baking, place 1/4 cup of white sugar in a shallow dish and roll each dough ball into the sugar to coat.
6
Arrange the coated dough balls about 2 inches apart on your prepared baking sheets. Bake in a preheated oven until golden brown, taking 10 to 12 minutes.
7
Remove the cookies from the oven and immediately press a dimple into the center of each cookie using the blunt end of a wooden spoon.
8
Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to continue cooling.
9
Cut each chocolate sphere into two hemispheres. Place one hemisphere atop each cookie, ensuring the rounded side faces upwards.
10
Using a pastry bag with a small round tip or a plastic freezer bag with one end snipped off, spoon frosting into the bag. Dab a small amount of frosting onto the back of each candy eyeball and attach two to each chocolate hemisphere.
11
Pipe four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs. Let the frosting harden at room temperature for about 30 minutes.
12
Finally, store your cookies in an airtight container to maintain freshness.