Servings: 24
Ball-shaped chocolates 
1 box (5 oz)
All-purpose flour 
3/4 cup
Baking soda 
1/4 tsp
1 pinch 
White sugar 
1/2 cup
Smooth peanut butter 
1/2 cup
Semisweet chocolate 
2 oz
White cake decorating gel 
1 small tube
Unsalted butter 
4 tbsps, room temperature
Vanilla extract 
1/2 tsp
Make Spider Cookies
20 m
45 m
Ready in:
65 m
  1. Adjust oven racks to the upper and lower third of the oven. Preheat the oven to 375° F (190° C/Gas mark 5). Using parchment paper, prepare two cookie sheets.
  2. In a small bowl, whisk together all-purpose flour, baking soda, and salt. 
  3. In a separate bowl, cream sugar and butter with an electric mixer until light and fluffy (medium-high speed, about 3 minutes). Add vanilla extract and egg. Mix until combined. Add peanut butter. Mix until creamy. Turn the speed down to low. Add 1/2 the flour mixture. Beat on medium speed until incorporated. Turn the speed of the mixer to low and add the remaining flour mixture. On medium speed, beat until incorporated. 
  4. Roll into 1-inch balls. Arrange the cookies on the cookie sheets. Bake for 15 minutes, rotating the sheets halfway through, until golden brown and firm when pressed. 
  5. Melt semisweet chocolate over a double boiler. Let it cool until slightly thickened. 
  6. Transfer the cookies to a cooling rack. Push 1 candy into each cookie. 
  7. Put the melted chocolate in a plastic bag. Cut a small hole in the corner of the bag. Pipe 8 spider legs on each cookie. Reserve some chocolate for pupils. 
  8. Using decorating gel, pipe two 1/4-inch circles on spiders. To make pupils, pipe a dot of melted chocolate in the center of each circle.