Print Recipe
5 from 1 vote

Spider Double Peanut Butter Truffle Cookies


Course: Dessert
Cuisine: baking, Halloween
Keyword: cookies, truffles
Servings: 24 cookies
Author: Kim Lange

Ingredients

Soft Peanut Butter Cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Spider legs:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips

Peanut Butter Truffles:

  • 1/4 cup unsalted butter
  • 1/2 cup smooth peanut butter
  • Pinch of salt or two
  • 1 ½ cups powdered sugar

Chocolate Coating for Truffles:

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup milk chocolate chips

Instructions

  • Preheat the oven to 350 F.

Make the Peanut butter truffles (spider bodies)

  • Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. The mixture will be crumbly, which is what you want.
  • Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more. While the peanut butter balls are firming up, time to make the cookies!

Soft Peanut Butter Cookies:

  • In a bowl, whisk together the flour, baking soda and salt, set aside..
  • Using a mixer,in a separate bowl, cream together the peanut butter, butter and sugars until soft and creamy.
  • Add the egg and vanilla extract and continue to mix until fully combined.
  • Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer.
  • Roll the dough into 1 to 1 ½ -inch balls and place on an ungreased, parchment-lined baking sheet. Using your thumb,, press your thumbprint down on each ball of dough to create a small bowl.
  • Bake for 8-10 minutes or as soon as tops begin to slightly crack.
  • To keep them soft and chewy, be careful to not overbake.
  • Let cool on the baking sheet for a few minutes and then transfer to a wire rack.

Spider Legs:

  • Once the cookies are cooled, melt the chocolates to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes. Pour into a ziplock bag and snip an end.
  • Starting from the center of the cookie, make 8 legs drawing each chocolate leg out to the cookie edge, thin or thick, whatever you want.
  • Time to add the spider bodies on top of the legs.
  • Take your peanut butter balls out of the fridge and get ready to coat them.
  • Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
  • Dip each peanut butter ball into the melted chocolate, and place each ball into the middle of the cookies, where you put that thumbprint with the legs sticking out. I used a plastic fork and it worked well and do these one a time.
  • Add eyeballs, sprinkles or whatever you want to make them complete after you dip each one.  Don't dip and decorate later.
  • Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.
  • Enjoy double peanut butter deliciousness!