Halloween Peanut Butter Cookie Pops Food

HALLOWEEN CHOCOLATE COOKIE POPS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture. Shape dough into 1-1/2-in. balls. Place 3 in. apart on greased baking sheets., Insert a lollipop stick into each cookie. Flatten with a glass dipped in sugar. Bake 10-12 minutes or until cookies are set. Remove from pans to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.

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.

SPIDER COOKIES

Steps:

• Preheat oven to 350*F
• Prepare a cookie sheet with parchment paper, non stick foil, baking mat or spray with cooking spray.
• Cream butter, brown sugar and 1 cup white sugar together.
• Add eggs and blend well, scraping sides of bowl as needed.
• Add peanut butter and blend again. Scrape sides.
• Add flour 1 cup at a time, mixing between each addition.
• Add baking soda and salt - blend.
• In a small bowl add 1/4 cup of sugar.
• Scoop out 1 Tablespoon portions of dough and roll into a ball.
• Place cookie dough in sugar and roll around, coating entire ball.
• Place sugared ball onto prepared cookie sheet. Fill entire sheet, leaving enough space between so cookies can expand.
• Bake for 8 - 10 minutes.
• While cookies are baking, unwrap enough peanut butter cups to place one on each cookie.
• Remove cookies from oven and gently press one peanut butter cup in the center of each cookie.
• When all cookies have a peanut butter cup on them, go back around and gently press each cup again into cookie.
• Add two eyeballs onto the sides of each peanut butter cup.
• Place melting chocolate wafers in a freezer zipper bag - into a corner of the bag. Cook in microwave for 10 seconds then massage wafers. Repeat until all wafers are melted. Ensure that all chocolate is in the corner of the bag.
• Snip a tiny piece of the edge of zipper bag and pipe on eight legs to every spider.
• Allow cookies to cool fully to allow chocolate to harden. Then store, freeze or eat!