Bake up a batch of these fun Halloween cookies for the ultimate spooky sweet treat. The soft peanut butter cookie base is topped with a chocolate body, then decorated with chocolate legs and eyes. Don’t forget to screengrab the handy ingredients list at the bottom before you go shopping.
Mix together 200g plain flour, 1 tsp baking powder and ½ tsp salt in a bowl and set aside. In a separate bowl, beat together 125g softened unsalted butter, 250g smooth peanut butter, 150g soft brown sugar and 75g granulated sugar until pale and fluffy. Beat in 1 tsp vanilla extract and 1 large egg until smooth. Gradually add the flour mixture until fully combined and the dough comes together. Chill in the fridge for 30 mins to make the cookies easier to roll.
Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with baking paper. Scoop out a tbsp of the dough and with your hands, roll into a walnut-sized ball and place on the lined tray. Repeat with the remaining dough to create 18 balls, ensuring they are spaced well apart on the trays to allow them to spread when baked. Return to the fridge to chill for 10 mins.
Bake for 10 mins. Remove the trays from the oven and make a round indent in the middle of each cookie using the handle of a wooden spoon (or similar). Return to the oven for 5 mins until just golden brown. Press in the dips again with the spoon handle, then leave to cool for 5 mins on the trays before transferring to a wire rack.
Allow the cookies to cool slightly, then while still warm (but not hot), gently press a chocolate ball or round truffle into the indent of each cookie, it should melt a little which will help it stick in place.
Melt 100g dark chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water. Spoon into a small piping or sandwich bag and snip a small hole in the corner. Pipe 8 legs onto each cookie, coming out of the chocolate body over the sides of the cookie.
Use a little more of the melted dark chocolate to stick 2 white chocolate chips onto each body and dot on pupils for eyes.
Once the chocolate has set firm, serve the spider cookies as a Halloween or fun party treat.
The peanut butter cookie dough can be made in advance. Roll into balls, then chill for up to 2 days before baking as above. Alternatively, freeze the balls for up to 1 month, then bake directly from frozen, adding a few extra minutes to the above cooking times. For more tips on freezing and defrosting food, read our article Love Your Freezer.
We've made a handy shopping list, so you can get everything you need to make these fun Halloween cookies. Don't forget to screenshot before you go shopping!
200g plain flour 1 tsp baking powder ½ tsp salt 125g unsalted butter, softened 250g smooth peanut butter 150g brown sugar 75g granulated sugar 1 tsp vanilla extract 1 large egg 18 chocolate balls or truffles 100g dark chocolate36 white chocolate chips
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