Peanut Butter Spider Cookie Recipe

Peanut Butter Spider Cookie Recipe

These chewy, moist cookies topped with peanut butter cup spiders are a must for peanut butter lovers.
They are an easy and fun treat to make for Halloween.

Makes 23 cookies.

Ingredients

• 300g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 200g unsalted butter, room temperature
• 180g caster sugar
• 
  150g Pure Maple Syrup, Dark Robust
  
• 1 egg
• 385g peanut butter
• 1 1/2 teaspoons vanilla
• 23 mini Reese’s peanut butter cups or large chocolate buttons
• 100g dark chocolate, broken into small pieces
• 46 candied eyes

Instructions

1. Whisk together the dry ingredients.
   In a mixer, cream the butter on medium speed, then add the sugar until smooth and creamy.
   Gradually add the maple syrup while the mixer is running.
   Beat in the vanilla and peanut butter until fully incorporated.
   Add the egg and mix well.
   Finally add the dry ingredients, mixing on a low speed until just combined, scraping down the sides as needed.
   Refrigerate the dough for 1 hour.
2. Preheat the oven to 175C, 155C fan, Gas Mark 4.
   Line two baking trays with parchment paper.
   Scoop the dough using an ice cream scoop and space well apart.
   Bake for 7 minutes, remove the trays and tap them firmly on a heatproof surface to flatten the cookies.
   Return to the oven and repeat the tapping after 5 minutes, then again after a further 2 minutes.
   Bake for up to 14 minutes until golden.
   Cool on the tray for 5 minutes before transferring to a wire rack.
3. Once completely cool, melt the dark chocolate in the microwave.
   Transfer to a piping bag and pipe eight spider legs with a small blob in the centre.
   Place a peanut butter cup on top and attach the candied eyes using a little melted chocolate.
   Leave to set before serving.