Creepy, Crawly Spider Cookies

Arachnids, Black Widows, Daddy Long-legs. . .those spooky little creatures that creep and crawl (and scare some of us more than most other things). These perfect little treats are far less scary, and are perfect for Halloween (or any other time) to add a little cute to your spook.

* There are a lot of versions of these fun little treats online, but these are my favorite (and I think the most adorable) version

Supplies

Software

• 1 stick (1/2 cup or 8 Tablespoons) butter, softened to room temperature
• 3/4 cup creamy peanut butter (to ensure dough isn't too dry, you'll want to use a "standard" type, rather than organic or natural)
• 1/3 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 1/4 cup flour (All Purpose)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Large pinch of salt
• Small pinch of ground cinnamon
• 1 teaspoon vanilla bean paste (substitute extract if preferred)
• The tiniest splash of chocolate extract (optional)
• Approximately 24 (I had 26) chocolate truffles (I used Lindt, but you could make your own, or use other store-bought candy (Ferrero Rocher, Rolos, Mini Reese's Peanut Butter Cups)
• Approximately 48 (2 per chocolate/truffle) candy eyes
• 3/4 cup to 1 cup chocolate chips

Hardware

• Mixing bowl and mixer (or stand mixer)
• Measuring cups and spoons (the teaspoon measure and 1/4 cup measure in particular will be needed)
• Silicone spatula/bowl scraper
• Cookie scoop (I use one that's a bit over 1 Tablespoon - you could also just use spoons if preferred)
• Two piping bags or zip-top bags
• Sheet trays/cookie sheets, lined with parchment or silicone baking mats
• Dinner plate, lined with paper towel

Step 1: You'll Need. . .

Software

• 1 stick (1/2 cup or 8 Tablespoons) butter, softened to room temperature
• 3/4 cup creamy peanut butter (to ensure dough isn't too dry, you'll want to use a "standard" type, rather than organic or natural)
• 1/3 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 1/4 cup flour (All Purpose)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Large pinch of salt
• Small pinch of ground cinnamon
• 1 teaspoon vanilla bean paste (substitute extract if preferred)
• The tiniest splash of chocolate extract (optional)
• Approximately 24 (I had 26) chocolate truffles (I used Lindt, but you could make your own, or use other store-bought candy (Ferrero Rocher, Rolos, Mini Reese's Peanut Butter Cups))
• Approximately 48 (2 per chocolate/truffle) candy eyes
• 3/4 cup to 1 cup chocolate chips

Hardware

• Mixing bowl and mixer (or stand mixer)
• Measuring cups and spoons (the teaspoon measure and 1/4 cup measure in particular will be needed)
• Silicone spatula/bowl scraper
• Cookie scoop (I use one that's a bit over 1 Tablespoon - you could also just use spoons if preferred)
• Two piping bags or zip-top bags
• Sheet trays/cookie sheets, lined with parchment or silicone baking mats
• Dinner plate, lined with paper towel

Step 2: Jeepers, Creepers (where'd You Get Those Peepers?)

1. Unwrap your truffles/chocolates and place them on your paper towel-lined plate (the paper towel just helps keep them from rolling around too much as the chocolate sets up)
2. Melt about 1/4 cup of the chocolate chips and place in the pastry bag (or zip-top bag) and snip off just the tiniest bit of the corner to allow the chocolate to be squeezed out
   • I usually do this in the microwave by heating for 55 seconds, flipping/adjusting, and then doing another 55 seconds - your microwave may vary though, or you could melt the chocolate in a bowl on the stovetop over hot water if preferred
3. Squeeze a tiny bit of chocolate on to the back of a candy eye, and place on one of the truffles/chocolates
4. Repeat with a second eye, placing them just beside one another
5. Repeat with all remaining eyes until each truffle/chocolate has two eyes attached
6. Allow to cool/set up fully

Step 3: Dough!

1. In the bowl of a stand mixer (or mixing bowl), cream together the brown and white sugar, butter, and peanut butter until very well combined and fluffy (about 5 minutes)
2. Add the egg, salt, baking soda, baking powder, cinnamon, vanilla, and chocolate extract (if using) and mix well (about another 5 minutes)
3. Add the flour and mix until just combined

* If preferred, you could probably skip making cookie dough and use store-bought - you'd probably want to go with peanut butter though or another "sturdy" cookie

Step 4: Forming the Bases

1. Using the cookie scoop (or spoons), scoop out portions of dough and roll gently between your palms to form even balls
2. Place rolled balls on baking sheet (they can be placed close together at this point) and place in the refrigerator to cool/rest (I chill mine for about 30 minutes, but if preferred you could do this step in advance)

Step 5: Bake!

1. Preheat oven to 350 degrees Fahrenheit
2. Once they're chilled, place balls of dough on your prepared baking sheets approximately 1 1/2" apart (about 12 per sheet, depending on the size of your baking sheets)
3. Place in preheated oven and bake for 6 minutes
4. Remote sheets from oven, and use the base of a measuring cup or drinking glass to gently press the balls down into round disks
5. Using the back of the teaspoon measuring spoon, press into the center of each disk to make a small hallow
6. Place sheets back in the oven and bake another 5 minutes
7. Remove sheets from oven and re-press the hallows with the teaspoon measuring spoon to ensure they're indented (they'll be a little too puffy otherwise)
8. Remove from trays and allow to cool fully

Step 6: Finishing Touches (Getting Creepy Crawly)

1. Melt about 1/2 cup of the chocolate chips and place in the pastry bag (or zip-top bag) and snip off just the tiniest bit of the corner to allow the chocolate to be squeezed out
2. Onto each of the cookie bases, pipe 8 legs/lines (4 per side)
   • I like to make kind of a "V" shape near the "back" of the cookie, and then do 3 more legs per side, but find whatever rhythm works best for you
3. As you pipe the chocolate, some will "pool" in the hallow you created with the measuring spoon - place a prepared truffle/chocolate (with eyes!) into this chocolate to adhere it to the base
4. Repeat with all remaining truffles/chocolates and bases
5. Allow to cool fully (you can transfer them to the refrigerator to speed them along if desired)
6. Enjoy!