Peanut Butter Spider Cookies Recipe
Peanut Butter Spider Cookies Recipe
INGREDIENTS
150 g (⅔ cup) granulated sugar
80 g (½ cup) light muscovado sugar or light brown sugar
125 g (⅔ cup) vegetable shortening
260 g (⅔ cup) smooth (creamy) peanut butter
1 egg
1 teaspoon vanilla bean paste or vanilla extract
190 g (1 ¼ cups) plain flour
⅛ teaspoon baking soda
⅛ teaspoon fine salt
100 g (3.5 oz) dark chocolate, melted and cooled slightly
approximately 24 Lindt Lindor chocolate truffles (milk, dark or caramel)
approximately 48 candy eyes
80 g (½ cup) light muscovado sugar or light brown sugar
125 g (⅔ cup) vegetable shortening
260 g (⅔ cup) smooth (creamy) peanut butter
1 egg
1 teaspoon vanilla bean paste or vanilla extract
190 g (1 ¼ cups) plain flour
⅛ teaspoon baking soda
⅛ teaspoon fine salt
100 g (3.5 oz) dark chocolate, melted and cooled slightly
approximately 24 Lindt Lindor chocolate truffles (milk, dark or caramel)
approximately 48 candy eyes
INSTRUCTIONS
- Preheat the oven to 180°C (350°F) (without fan).
- Place the granulated sugar and brown sugar into the bowl of stand mixer. Using the flat paddle attachment, light mix the sugars together to remove any lumps.
- Add the vegetable shortening and peanut butter. Beat on medium speed until the mixture is light and smooth.
- Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined. READ MORE
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