Description
Sweet chocolate cookies morph into spooky Halloween spider treats with delicate chocolate legs and candy eyes. Cookie monsters and party guests will devour these creepy-cute desserts that blend playful design with rich chocolate flavor.
Ingredients
Scale
Cookies Base:
- 1/2 cup (113 grams) shortening
- 1/2 cup (128 grams) peanut butter
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) sugar
- 1 egg
Liquid and Flavor Enhancers:
- 2 tablespoons (30 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
Dry Ingredients:
- 1 3/4 cup (220 grams) flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2.5 grams) salt
Decoration and Topping:
- 1/4 cup (50 grams) sugar (for rolling)
- 48 miniature Reeses cups, unwrapped and frozen
- 96 candy eyes
- 1/2 cup (85 grams) chocolate chips (for piping the spider legs)
Instructions
- Craft a pristine work surface and calibrate the oven temperature to a precise 375°F (190°C), ensuring optimal baking conditions.
- In a capacious mixing vessel, amalgamate the creamy shortening, velvety peanut butter, rich brown sugar, granulated sugar, farm-fresh egg, aromatic vanilla, and smooth milk until the mixture achieves a uniform, silky consistency.
- Construct a separate culinary vessel and meticulously sift together the flour, baking soda, and salt, creating a delicate dry foundation.
- Gently incorporate the dry ingredients into the moist mixture, stirring with calculated movements until the dough becomes completely integrated and smooth.
- Sculpt the dough into compact spheres approximately one inch in diameter, then gracefully tumble each ball within a generous coating of crystalline sugar.
- Arrange the sugar-kissed dough balls with strategic spacing across an ungreased baking sheet, maintaining roughly two inches between each sphere.
- Dispatch the cookie formation into the preheated oven, allowing them to transform into golden-hued delicacies over 10-12 minutes.
- Swiftly after extraction, nestle a frozen Reese’s cup inverted into the center of each warm cookie, creating an immediate chocolate focal point.
- While the cookies retain their residual warmth, delicately position two candy eyes onto each Reese’s cup, instantaneously morphing them into whimsical spider faces.
- Melt chocolate chips within a sealed plastic bag through precise microwave intervals, then skillfully pipe eight articulated legs around each spider configuration.
- Transfer the decorated cookies into the refrigerator’s cool embrace, permitting the chocolate appendages to solidify for approximately ten minutes before serving.
Notes
- Swap peanut butter with sunflower seed butter for nut-free version, perfect for school parties or allergic kids.
- Use gluten-free flour blend to make these spider cookies coeliac-friendly without compromising taste or texture.
- Ensure Reese’s cups are slightly frozen before pressing into warm cookies, preventing them from melting completely and maintaining their shape.
- Pipe chocolate legs carefully and slowly to create clean, precise spider legs that look professional and spooky.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg