Halloween Peanut Butter 'Barking' Spider Cookies
Eric Hicks
·
12
More Info
Serves 4
1⁄2 cup shortening
1⁄2 cup peanut butter
1⁄2 cup brown sugar
1⁄2 cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 3⁄4 cup flour
1 tsp baking soda
1⁄2 tsp salt
1⁄4 cup sugar for rolling
48 miniature Reese’s cups unwrapped and frozen
96 candy eyes
1⁄2 cup chocolate chips
Preheat oven to 375 degrees F.
In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk. In a medium bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet mixture and beat until blended. Form into 1″ balls. Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
Bake for 12 minutes or until golden brown. Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to a wire rack to cool. After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft. Put chocolate chips in the corner of a zippered sandwich bag. Microwave for 20 seconds, knead and repeat until chocolate has melted. Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie. Place in refrigerator for 10 minutes to allow legs to set.
