Halloween Peanut Butter Spider Cookies (Two Versions)

Ingredients

• unspecified Chunky peanut butter (unsweetened, 99% peanuts) (Use the same amount for both versions; can substitute smooth peanut butter or almond butter.)
• unspecified Egg (Room temperature.)
• unspecified Vanilla extract (Pure extract preferred.)
• unspecified Brown sugar (cassonade) (Packed.)
• unspecified Baking powder (levure chimique)
• unspecified All‑purpose flour (for second version) (Room temperature.)
• unspecified Baking soda (bicarbonate alimentaire)
• unspecified Salt
• unspecified White sugar
• unspecified Dark chocolate (for melting) (Break into small pieces for even melting.)
• unspecified White chocolate (for melting) (Break into small pieces.)
• unspecified Kit Kat bar (or similar chocolate wafer bar) (Cut into bite‑size pieces for spider heads.)
• unspecified Chocolate bar (any milk or dark) for spider bodies (Cut into small rectangles.)

Instructions

1. Prepare the peanut‑butter base (both versions)

   In a large mixing bowl, add the chunky peanut butter. Using the hand mixer on low speed, beat until smooth.

   Time: PT2M

2. Add wet ingredients

   Add the egg, vanilla extract, brown sugar, and baking powder to the bowl. Mix on medium speed until the mixture becomes a compact, homogeneous dough.

   Time: PT3M

3. Form simple‑version cookie balls

   For the easy version, scoop about 18 g (≈1 tablespoon) of dough, roll between your palms into smooth balls, and place on a parchment‑lined baking sheet, spacing them 2‑3 cm apart.

   Time: PT5M

4. First bake (both versions)

   Pre‑heat the oven to 160 °C (fan‑forced). Bake the cookies for 10‑12 minutes until the edges are set but the centers are still slightly soft.

   Time: PT12M

   Temperature: 160°C

5. Create a central well

   Immediately after removing the cookies from the oven, use a small round piping tip or the back of a teaspoon to press a shallow well in the centre of each warm cookie. This will hold the chocolate “body” later.

   Time: PT3M

6. Cool simple cookies

   Transfer the cookies to a cooling rack and let them reach room temperature (about 15 minutes).

   Time: PT15M

7. Prepare the sandier dough (second version)

   In a clean bowl, cream together softened butter and peanut butter until light and fluffy. Add white sugar, brown sugar, and continue beating until the mixture turns pale and mousse‑like.

   Time: PT5M

8. Add dry ingredients and egg

   Add all‑purpose flour, baking powder, baking soda, salt, vanilla extract, and the egg. Mix on low speed until just combined, then finish with a spatula to form a compact dough.

   Time: PT5M

9. Portion and chill

   Divide the dough into 25‑gram portions (about 1 ½ tablespoons). Roll each portion into a smooth ball and place on a parchment‑lined sheet. Chill the balls in the refrigerator for 30 minutes.

   Time: PT30M

10. Second bake – first round

    Pre‑heat the oven to 175 °C (fan‑forced). Bake the chilled balls for 10‑12 minutes until the edges are lightly golden.

    Time: PT12M

    Temperature: 175°C

11. Create wells for spider bodies

    While the cookies are still warm, press a shallow well in the centre of each using a rounded tip. Set aside to cool.

    Time: PT3M

12. Second bake – finish

    Lower the oven to 170 °C and bake the cookies an additional 4‑5 minutes to firm the edges and ensure the wells stay open.

    Time: PT5M

    Temperature: 170°C

13. Cool second‑version cookies

    Transfer to a cooling rack and let cool completely (about 15 minutes).

    Time: PT15M

14. Melt chocolates

    Place dark chocolate pieces in a microwave‑safe bowl. Heat in 30‑second bursts, stirring between each, until smooth. Repeat with white chocolate. Let both meltings cool to room temperature (they should be fluid but not hot).

    Time: PT5M

15. Fill piping bags

    Transfer the dark chocolate to a piping bag fitted with a small round tip; do the same with white chocolate in a separate bag.

    Time: PT2M

16. Assemble spider bodies (simple version)

    Drop a small dollop of dark chocolate into the well of each simple cookie to form the spider’s abdomen. Place a Kit Kat piece (or chocolate wafer) on top as the head.

    Time: PT5M

17. Add legs (simple version)

    Using the dark‑chocolate piping bag, draw three short, parallel lines from each side of the cookie outward to create spider legs. For a sturdier look, draw a second set of lines slightly offset.

    Time: PT5M

18. Assemble spider bodies (sandier version)

    Fill each well with a small ball of dark chocolate (or a chocolate bar piece) for the abdomen, then place a Kit Kat piece on top as the head.

    Time: PT5M

19. Add legs (sandier version)

    Pipe dark chocolate lines from each side of the cookie to form eight legs (four per side). Let the chocolate set.

    Time: PT5M

20. Finish eyes

    Pipe tiny dots of white chocolate at the top of each head for eyes, then add a single dot of dark chocolate in the centre of each white dot to create pupils.

    Time: PT5M

21. Set the decorations

    Allow the cookies to sit at room temperature until the chocolate hardens (about 10 minutes) or place them briefly in the refrigerator to speed up setting.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chunky peanut butter (unsweetened, 99% peanuts): Smooth peanut butter, Almond butter
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Brown sugar (cassonade): Light brown sugar, White sugar + molasses
• Instead of Baking powder (levure chimique): Baking soda (use 1/4 tsp)
• Instead of All‑purpose flour (for second version): Gluten‑free flour blend
• Instead of Baking soda (bicarbonate alimentaire): Baking powder (double amount)
• Instead of Salt: Sea salt
• Instead of White sugar: Coconut sugar
• Instead of Dark chocolate (for melting): Semi‑sweet chocolate
• Instead of White chocolate (for melting): Couverture white chocolate
• Instead of Kit Kat bar (or similar chocolate wafer bar): Chocolate wafer bar
• Instead of Chocolate bar (any milk or dark) for spider bodies: Chocolate bark

Equipment Needed

• Large mixing bowl
• Hand mixer with paddle attachments
• Spatula (rubber or silicone)
• Baking sheet
• Parchment paper or silicone baking mat
• Oven
• Cooling rack
• Piping bag with small round tip (≈2 mm)
• Microwave
• Knife or kitchen scissors
• Measuring spoons/cups
• Refrigerator (for chilling dough)

Critical Steps — Do Not Skip

• Mixing the dough to a homogeneous, compact texture.
• Creating the central well while the cookie is still warm.
• Chilling the sandier dough for at least 30 minutes.
• Melted chocolate must be cooled to a workable temperature before piping.

Chef Tips from the Video

• Use a kitchen scale for precise dough portions; it ensures uniform cookie size.
• For extra crunch, sprinkle a pinch of sea salt on top of the dark‑chocolate abdomen before it sets.
• If you prefer a sweeter cookie, increase the brown sugar by 1‑2 tablespoons.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container.

Freezer: Up to 2 months; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days; keep in a sealed tin.

Make-Ahead Tips

• Bake the cookies up to step 6 and store them in an airtight container; add the chocolate decorations the day of serving.
• Chocolate can be melted in advance and kept in a warm water bath for easier piping.