These Peanut Butter Spider Cookies are a spooky yet delicious treat, perfect for Halloween or any themed party. With a peanut butter base, jam filling, and chocolate truffle spiders on top, they’re sure to be a hit with kids and adults alike!
INGREDIENTS
- Egg: 1 large, for binding the dough.
- Coconut sugar: 225g, for a natural sweetness and slight caramel flavor.
- Smooth peanut butter: 180g, adds the nutty base flavor for the cookies.
- Dairy-free butter: 60g, for a creamy texture.
- Vanilla essence: 1 tsp, enhances the flavor of the cookies.
- Plain flour: 185g, provides structure to the cookies.
- Baking soda: ½ tsp, helps the cookies rise slightly.
- Baking powder: ½ tsp, adds lightness to the dough.
- Milk: 2 Tbsp (optional), to moisten the dough if it’s too dry.
- Boysenberry jelly or jam: 15 tsp, for filling each cookie with a fruity center.
- Chocolate truffle balls: 15, to serve as the spider bodies on each cookie.
- White writing icing tube: For adding eyes to the spider decoration.
- Black sesame seeds: 30, for the pupils of the spider eyes.
- Black writing icing tube: For piping the spider legs on each cookie.
INSTRUCTIONS
- Step 1: Preheat Oven
- Preheat your oven to 180°C (350°F) and line a large baking tray with baking paper.
- Step 2: Prepare the Dough
- In a food processor, combine the egg, coconut sugar, peanut butter, dairy-free butter, vanilla essence, flour, baking soda, and baking powder. Blitz until a dough forms. If the dough is too dry, add 1 tablespoon of milk at a time until it reaches the desired consistency.
- Step 3: Shape the Cookies
- Roll the dough into 45g balls and place them on the prepared baking tray. Use your finger to press a hole in the center of each ball. Repeat with the remaining dough.
- Step 4: Bake the Cookies
- Bake the cookies in the preheated oven for 15 minutes. Remove from the oven and transfer to a cooling rack. While still warm, reshape the holes using the back of a teaspoon if necessary.
- Step 5: Fill and Decorate
- Once the cookies are cool, fill each hole with a heaped teaspoon of jelly or jam. Place a chocolate truffle ball on top of the jam.
- Step 6: Add Eyes and Legs
- Using the white writing icing, pipe two small dots on each truffle for spider eyes. Carefully press a black sesame seed into the center of each dot as the pupils.
- Step 7:
- Using the black writing icing, pipe four lines on each side of the cookie to create spider legs.
Serving and Storage Tips
- Serve these cookies at room temperature for the best flavor and texture.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze unfilled cookies and decorate them just before serving for a fresh look.
Helpful Notes
- To ensure the truffles stay in place, lightly press them into the jam when decorating.
- For a festive look, experiment with different jam flavors like raspberry or blackberry for color variety.
- Use a small, round piping tip for precise spider legs, or a toothpick if you don’t have a piping bag.
Tips from Well-known Chefs
- Pastry chef Christina Tosi recommends chilling the dough slightly before baking for a more defined shape.
- Chef Mary Berry suggests using fresh ingredients for the jam filling to enhance the cookies’ fruity flavor.
- Renowned baker Paul Hollywood advises allowing cookies to cool completely before decorating to avoid melting the icing.