Chocolate and peanut butter spider cookies

Chocolate and peanut butter spider cookies
  • Serves icon Makes 18 cookies
  • Time icon Hands-on time 25 min, plus cooling

Stir up a batch of spooky spider cookies for Halloween. These chocolate and peanut butter biscuits are easy to make and decorate with the kids.

Check out more Halloween recipes.

Nutrition: per serving

Calories
389kcals
Fat
21.8g (10.7g saturated)
Protein
7.5g
Carbohydrates
39.9g (28.3g sugars)
Fibre
1.4g
Salt
0.3g
Calories
389kcals
Fat
21.8g (10.7g saturated)
Protein
7.5g
Carbohydrates
39.9g (28.3g sugars)
Fibre
1.4g
Salt
0.3g

Ingredients

  • 200g light brown sugar
  • 50g golden caster sugar
  • 150g unsalted butter, softened
  • 2 medium free-range eggs
  • 250g smooth peanut butter
  • 200g plain flour, sifted
  • 100g Reese’s Pieces, roughly chopped

For the decoration

  • 37g bag Maltesers
  • 200g packet Kinder Choco-Bons (Schoko-Bons)
  • 110g packet Cadbury Curly Wurly Squirlies, chopped into spider legs
  • 25g Cake Décor Edible Eyes (see Know How)

You’ll also need…

  • Electric hand mixer or stand mixer
  • 2 large baking sheets lined with compostable baking paper

Method

  1. In a large bowl combine the sugars and butter. Beat with an electric mixer for 3-4 minutes until very pale and fluffy.
  2. Beat in the eggs until well combined, followed by the peanut butter. Stir in the flour, then the Reese’s Pieces. Cover and chill until firm (about 1 hour).
  3. Heat the oven to 170°C fan/gas 5. Divide the cookie dough into 18 equal balls (each about 55g). Arrange on the baking trays, leaving at least 5cm between them (they’ll spread as they cook). Bake for 13-15 minutes until turning golden. Cool the cookies on the trays for 5 minutes before transferring to a wire rack to cool completely.
  4. To decorate, top each cookie with a Malteser and a Kinder Choco-Bon for the spider’s head and body, then use the chopped Curly Wurly Squirlies as legs. Finish with the edible eyes.

delicious. tips

  1. Easy swaps: 

    1. Use a different nut butter: Swap the peanut butter for almond or hazelnut butter. Or try sunflower or pumpkin seed butter if the biscuits need to be nut free (you’ll need to swap the Reese’s Pieces too – see next tip).
    2. Add more chocolate or caramel: Swap the Reese’s Pieces with choc chips or caramel pieces (we like Whitworths Mix & Bake Choc Salted Caramel).
    3. Make them gluten free: Swap the plain flour for a gluten-free plain flour alternative. We like Doves Farm gluten-free plain flour.
  2. You can freeze the cookie dough for up to 3 months. Prepare to the end of step 3 (don’t put the oven on), then open-freeze before packing into bags. Cook from frozen, adding 4-5 minutes to the cooking time.

  3. Find edible cake decorating eyes from most larger supermarkets or online from Ocado and Amazon.

Recipe By

Amanda James

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