Easy Peanut Butter Spider Cookies Recipe

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

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Gather all your ingredients for easy assembly.
2. In a large bowl, cream together shortening, peanut butter, brown sugar, and 1/2 cup of white sugar with an electric mixer until smooth. Beat in the egg until fully combined, then stir in milk and vanilla extract until the mixture is smooth.
3. In a separate small bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture in the large bowl, stirring until a dough forms and all ingredients are fully incorporated.
4. Divide the peanut butter dough into 48 equal-sized balls.
5. Pour 1/4 cup of white sugar into a wide, shallow bowl. Roll each dough ball in the sugar to coat it evenly, then place the sugared balls about 2 inches apart on the prepared baking sheets.
6. Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown. Remove from oven and immediately press a small indentation into the center of each cookie using the back of a wooden spoon. Let cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
7. Cut each chocolate truffle candy in half. Place one half, rounded side up, on top of each cooled cookie.
8. Transfer frosting to a piping bag fitted with a small round tip, or use a plastic bag with a snipped corner. Attach candy eyeballs to the chocolate with a dab of frosting. Pipe four thin lines of frosting on each side of the chocolate to create spider legs.
9. Allow the frosting to set at room temperature for approximately 30 minutes. Store the finished cookies in an airtight container.

Nutrition

• Calories: 117 kcal
• Fat Content: 6 g
• Fiber Content: 0 g
• Sugar Content: 10 g
• Sodium Content: 78 mg
• Protein Content: 2 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g