Spooky Spider Cookies

Chocolate Peanut Butter Spider Cookies

choco pb spider

Alright, it is the first cold day in Fall and the first day of October, I am pumped for Halloween! I will, however, curb my enthusiasm with yummy recipes that are rather ghoulish in celebration of this Fall’s Halloween. I hope these recipes will be fairly easy and fun for you to share with friends, coworkers, or family.
These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle .

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 24 round chocolate truffles
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
    • 3/4 cup semisweet chocolate chips
    • 48 candy eyes

    Directions:

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
    2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
    3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
    4. Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
    5.  Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won’t stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
    6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
    7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.     choco pb spider1Enjoy!                                                                                                                                                                                                                                                                                                                        PRINT RECIPE (Thanks to A Spicy Perspective for this fun recipe!)
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Easy Peanut Butter Cookies

It is August, for a lot of this it means we are reminiscing over summer vacations or waiting to squeeze a last minute vacation in before September comes. Our family has already been on vacation, so I am left to reminisce. In doing so I thought about all the baking I decided to do before we went on vacation this year, it took some extra prep work but it was well worth it. We had lots of yummy treats for the car ride and when we arrived at our destination. This made for a happy family and a happy Mama, who didn’t have to rush off to the grocery store or a restaurant upon arrival.

nonpariel 4                        

I knew I wanted to make the Chocolate Nonpareil Cookies (you can find that recipe by clicking here), then I was blessed with a new (to me) idea Peanut Butter Cookies with a Cocoa Mill Chocolate Peanut Butter Cup in the middle! I also made cinnamon rolls and danish (those recipes to follow!)

peanutbutter-surprise-cookies

Easy Better Peanut Butter Cookies

What you’ll need:

pbcc,  flour eggs butter  peanutbutter

2/3 cup of butter (or shortening)

1/2 cup of granulated sugar

1/2 cup  of brown sugar

1 egg

1 tsp. vanilla

2 1/4 cups of all-purpose flour

1/2 tsp. of baking soda

1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies

1/2 cup creamy peanut butter

15 – 20 Cocoa Mill Peanut Butter Cups (milk or dark pb cups will work, I used milk)

2pb dough

Pre-heat oven to 375 degrees Fahrenheit.

In a bowl mix together butter, sugars until well blended, add the egg and vanilla mix again thoroughly. Add flour, baking soda and salt. Mix again until all ingredients are incorporated. Add the peanut butter last and mix one last time.

At this point you will need a cutting board and very sharp knife. one by one cut the peanut butter cups in half and set aside.

Form your dough in 2 inch balls and place on a greased cookie sheet. Take your halved pb cups and pressed down a bit into the middle of the dough of each cookie. Bake for 8 – 10 minutes.

pb cookies

Take cookies out of the oven, let cool a bit and enjoy!