Creepy Crawly Peanut Butter Cookies Recipe

Transform three-ingredient peanut butter cookies into creepy crawly spiders with these easy-to-follow instructions and a little chocolate!

Perfect for Halloween or rainy day baking with kids.

What you need:

1 cup smooth peanut butter
1/2 cup sugar
1 large egg
12 round chocolate truffles (we used Lindt Lindor)
1/2 cup semi-sweet chocolate chips
24 candy eyes
Alternatively, you can make your own using small, white melting chocolate rounds and adding a dot of milk chocolate to the middle of each (to make an eyeball).
A sandwich bag

This recipe makes approximately 12 Peanut Butter Cookie Spiders.

REMEMBER...
Always ask permission from a grown-up before using an oven, or getting to work in the kitchen.

What to do:

Preheat the oven to 180°C.
In a large bowl, combine the peanut butter, sugar and egg.
Scoop out a spoonful of cookie dough and roll it into a ball, using clean hands.
Important: Don’t eat this dough before it has been baked, as it contains raw eggs.
Space the dough balls out on a lined or greased baking tray. They will spread when baked, so don’t put them too close together!
Using a teaspoon, gently press down on the centre of each dough ball to create a well in the middle.
Bake for 8 - 10 minutes. If the cookie dough rises to fill in the wells you pressed into each cookie, gently press the teaspoon into the centre of each cookie again as soon as they come out of the oven.
Note: These cookies will look undercooked (and break easily) until completely cooled. So, allow them to cool on the baking tray before trying to handle or move them.
Cool until almost at room temperature, then place a round truffle into the well in the centre of each cookie. The truffles should melt just a little to help them stick to the cookies.
If your cookies are so cool that the truffles won’t stick, try adding a small amount of melted chocolate to the centre of each cookie and using this to stick the truffle in place.
Place the chocolate chips in a small, microwave-safe bowl. Microwave in 30-second bursts, stirring in between every 30 seconds, until the chocolate is melted and smooth.
Scoop the melted chocolate into the corner of a sandwich bag.
Top Tip: the cleanest way to do this is to put a corner of your sandwich bag in a small cup and then fold the side over the edges of the cup. This keeps the bag open while you spoon the chocolate in.
Seal the sandwich bag and cut a small hole in the corner of the bag (where your chocolate is). This will allow you to pipe chocolate patterns onto your cookies.
Pipe a small dot of melted chocolate onto the back of each candy eye and press two eyes onto each truffle OR maybe your cookie will become a monster with loads of eyes… get creative!
Next, pipe 8 legs onto each cookie, starting at the truffle body and moving to the edges of the cookie.
Allow the chocolate to set and then serve, or store in an airtight container as a spooky snack!