PEANUT BUTTER SPIDER COOKIES
This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.
Provided by What's for dinner, mom?
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 14
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.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.4 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 78 mg, Sugar 10.1 g
SPIDER BITES
Steps:
- Place parchment paper on baking sheet; set aside.
- In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
- Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
- Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Nutrition Facts : Calories 114 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 98 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 8 grams
HALLOWEEN PEANUT SPIDER COOKIES
These cute spider cookies are so easy. They'll be the star at your next Halloween party! -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 38m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 138 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
SPIDER BISCUITS
Create these cute spider biscuits with kids as part of a Halloween party feast. Children will love adding the spooky chocolate spider legs and icing eyes
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 27m
Yield Makes 20
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
- Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they'll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
- Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SPIDER COOKIES
Halloween cookies have never looked cuter than these peanut butter cup spider cookies! Make them in advance and freeze them for your Halloween party or Boo Kit!
Provided by Janelle
Time 30m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 229 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 202 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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