Description
Spooky peanut butter spider cookies topped with chocolate truffles and candy eyes, perfect for Halloween parties and fun baking with kids.
Ingredients
Scale
- 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
- ¼ cup white sugar for rolling
- 24 chocolate candy spheres (such as Lindt Lindor Truffles), chilled
- 48 candy eyeballs
- ½ cup prepared chocolate frosting
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment.
- Beat shortening, peanut butter, brown sugar, and white sugar until smooth. Add egg, milk, and vanilla.
- Stir in flour, baking soda, and salt until dough forms.
- Shape dough into 48 balls, roll in sugar, and place 2 inches apart on sheets.
- Bake 10–12 minutes until golden. Press a dimple in each cookie while warm. Cool completely.
- Cut truffles in half and place one piece on each cookie.
- Use frosting to attach candy eyes and pipe spider legs. Let set for 30 minutes.
Notes
- Keep chocolate truffles chilled until ready to use for cleaner cuts.
- Decorate only after cookies have cooled fully to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg