Scary Peanut Butter Spider Cookies Recipes

HALLOWEEN PEANUT BUTTER SPIDER COOKIES RECIPE

Steps:

• Preheat oven to 375.
• In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Gradually add dry mixture to wet mixture and beat until blended.
• Form into 1" balls.
• Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
• Bake 10-12 minutes or until golden.
• Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
• After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
• Place in refrigerator for 10 minutes to allow cookies to firm.
• Put chocolate chips in the corner of zippered sandwich bag.
• Microwave for 20 seconds, knead and repeat until chocolate has melted.
• Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
• Place in refrigerator for 10 minutes to allow legs to set.

PEANUT BUTTER SPIDER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
• Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
• Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
• Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
• Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
• Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
• Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

PEANUT BUTTER SPIDER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
• Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use M&M's™ minis chocolate candies for eyes and black gel to make pupils in eyes.

HALLOWEEN PEANUT SPIDER COOKIES

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

CUTE SPIDER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 24 (1 1/4 inch) balls; place on ungreased large cookie sheets 2 inches apart. Flatten slightly.
• Bake 8 to 10 minutes or until light golden brown. Cool on cookie sheets 2 minutes. Move to cooling rack to cool completely, about 30 minutes.
• Spoon vanilla frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Working from center to outer edge, pipe frosting to form spiral design on top of cookie. Working from center of spiral to outer edge, pipe several lines to form web design.
• Spoon chocolate frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Squeeze bag to pipe small circle of frosting on cookie. Turn peanut butter cup top side down on circle of frosting. Pipe 8 lines for spider legs around peanut butter cup; pipe 2 small dabs of frosting, and attach 2 eyeballs. Repeat decorating steps with remaining cookies (use photo as guide).
• Store covered at room temperature with waxed paper between layers.