This is a Halloween version of our Peanut Butter Blossom Cookies – cute spiders made from chocolate malt balls or foiled covered chocolate balls you have left over from Christmas.
Spider Peanut Butter Blossom Cookies
Dress these cookies up for your Halloween party! Instead of a Hershey’s kiss, you have a spider.
- 1/2 c sugar
- 1/2 c packed light brown sugar
- 1/2 c butter (room temperature)
- 1/2 c peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 1/4 c flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 24 Chocolate malt balls
- 48 Wiltons mini eyeballs
- 1 tube chocolate icing
Cream sugars and butter until fluffy.
Beat in egg and vanilla.
Stir in peanut butter until mixed.
Blend in flour, baking soda, baking powder and salt.
Shape dough into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See notes.)
Preheat oven to 350° F
Roll into 1″ ball and place onto an ungreased cookie sheet.
Bake for 10 minutes until set with the edges lightly browning. (If you cook them too long, they will be hard.)
As soon as you remove the cookies from the oven, press a chocolate malt ball into the center of each cookie. DO NOT press them right to the bottom, just enough for them to stay. Cookies will crack around the edges, that’s fine.
Then lift onto rack to cool completely.
After the are completely cooled, pipe on spider legs – 4 on each side. Attach mini eyeballs by piping chocolate icing on back like glue.
You MUST chill the dough in order for them to be full enough to press the chocolates into them.
This way you can mix your dough any time, cover it with tightly with plastic wrap, and keep it in the fridge for a few hours until you’re ready to bake at your convenience.
