These easy holiday cookies are as tasty as they are adorable. A peanut butter cookie, topped with a chocolate truffle and decorated with some chocolate legs and candy eyes make a perfect Halloween treat that the kids will love.
Kids adore these cookies. They have the ‘gross-out’ factor and its a peanut butter cookie with chocolate. You really can’t go wrong. The cookies also make a cute presentation for your holiday party.
HOW DO I MAKE THESE PEANUT BUTTER TRUFFLE SPIDER COOKIES?
If you have ever made peanut butter cookies, you will have no trouble making these easy holiday cookies.
First, we’ll make a peanut butter cookie dough, roll it into balls, make an indentation in the center and bake.
Next, we are going to ‘glue’ in the round chocolate truffle with some melted chocolate chips and glue on two candy eyes with the same melted chocolate.
Finally, we will use a ziplock, pour in the rest of the melted chocolate and pipe on 8 creepy legs onto each cookie.
Now comes the hard part. You have to wait until the chocolate legs set up before you eat them. Well, in theory anyway. I like melted chocolate.
TIPS FOR MAKING THESE COOKIES:
- I like using Lindor Lindt chocolate truffles in either peanut butter, chocolate ganache, or caramel filling, but any medium-size round chocolate candy will work.
- If you can’t find the candy eyes, I have also used the round, flat candy confetti to make the eyes or even mini white chocolate chips.
- Need to make these in a hurry? Shave off some of the time and use a store-bought tube of peanut butter dough. Roll into balls and bake. They may spread a little more, but will still look adorable.
PRODUCTS USED IN MAKING THIS RECIPE:
- AirBake Nonstick 2 Pack Cookie Sheet Set – These baking sheets are insulated, helping the bottom of your baked goods get perfectly browned, but not too brown.
- AmazonBasics Silicone Baking Mat Sheet, Set of 2 – Why pay for the fancy French name? These are amazing…and inexpensive.
- Pyrex Prepware 2-Cup Measuring Cup – use this in the microwave and put it in the dishwasher.
Consider trying a few of my other sweet recipes:
- Easy Peanut Butter Cookies
- Ultimate Mexican Hot Chocolate Crinkle Cookies
- Kicked-Up A Notch Texas Sheet Cake
An easy holiday cookie! This peanut butter cookie with the chocolate truffle spider is as adorable as it is delicious.
½ cup butter, softened
¾ cup smooth peanut butter
⅓ cup dark brown sugar, packed
½ cup granulated sugar
1 teaspoon vanilla extract
1 extra-large egg, at room temperature
1 ¼ cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
24 round chocolate truffles (I like plain chocolate, peanut butter, or caramel)
1 cup semi-sweet chocolate chips
1 teaspoon shortening
48 candy eyes
Preheat the oven to 350 degrees. Line two baking sheets with parchment or Silpat mats. Set aside.
In the bowl of a stand mixer or a mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until fluffy and fully combined. Scrape down the sides of the bowl with a spatula. Add in the egg and vanilla extract. Beat the mixture until creamy.
In a small bowl, stir together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the peanut butter mixture and with the mixer on low speed, mix in the dry ingredients until fully combined.
Use a tablespoonful of dough, roll into 24 balls. Place twelve balls on each prepared baking sheet.
Using the back of a pestle or end of a lemon reamer, make an indentation in each of the balls, but do not flatten completely.
Bake in the oven for 10 minutes. Remove the pans from the oven and use the same tool to make the same indentation. Return to the oven and bake for another 10 minutes or until lightly browned.
Remove pans from the oven. If any of the cookies puffed up and lost the indentation, use the tool to reshape the cookie.
Allow the cookies to cool completely.
Remove the wrappers from the round chocolate truffles. Set aside.
In a glass measuring cup, add the chocolate chips and shortening. Microwave, at half power, in 30-second increments. Stir and microwave until melted, stirring after each 30-second increment.
Use a small spoon to drop a very small dollop in each of the indentations in the cookies. Lay a truffle on top and push down gently.
Spoon the remaining melted chocolate into a small ziplock bag. Cut the tiniest bit off of one corner. We are going to use this as a piping bag, so the part that you cut off has to be very tiny.
Use the bag to squeeze a tiny drop on the back of the eyes and secure two of them to each round candy ball.
Using the same bag, pipe eight legs onto the peanut butter cookie, starting from the candy ball to the edge of the cookie.
Allow the chocolate to set before serving.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: easy holiday cookie, cookie recipes, holiday cookies, peanut butter cookies, decorated cookies, Halloween