Chocolate Peanut Butter Spider Cookies (Jim Pierce) *Chocolate Peanut Butter Spider Cookies that are creepy and delightful. These spider cookies are my first Halloween offering this year, so I wanted to make sure to give you a recipe that was frightfully delicious! Today I’m offering a twist on one of my favorite cookie combos, chocolate peanut butter cookies, in a way that will fill your heart with fright. But these Chocolate Peanut Butter Spider Cookies are kind of cute, aren’t they? I don’t know whether to hug them, squash them… or eat them. I think I’ll go with option three. The center of each Chocolate Peanut Butter Spider Cookies is a Lindt (Lindor) chocolate truffle. I love the soft creamy centers, however you can use whatever store-bought chocolate truffle candy you like best. Just make sure they measure about an inch across. I made a simple peanut butter cookie dough and rolled it into balls. Then I baked the balls for 10 minutes, until they formed domes, and quickly pressed a cavity in each cooking before baking the rest of the way. This creates a unique roundy-crackly shape that’s perfect for Halloween. Once the cookies have baked and almost cooled all the way, add a truffle to each cavity. Make sure the cookies are just barely above room temperature so the chocolate coating melts just enough to glue to the cookie. You don’t want it the melt all the way. Then pipe chocolate legs on the Chocolate Peanut Butter Spider Cookies to make them look like spiders. Now all they need are eyes. If we were being exact, we’d add eight eyes… but I think they look better with two. These cute Chocolate Peanut Butter Spider Cookies are fun and festive for Halloween. Plus they are so easy the kids can make them! Yield: 24 spiders Chocolate Peanut Butter Spider Cookies 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 1/4 cup all purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 24 round chocolate truffles (I used Lindt Truffles.) 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.Meanwhile, unwrap all the chocolate truffles. 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 wont stick. 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. source: Jim Pierce
Posted on: Sun, 05 Oct 2014 04:55:16 +0000
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