October 30, 2015

Halloween spider cookies

Halloween Spider Cookies

It's Halloween guys! And I am all about those #BakingGoals - I've been pinning Halloween baking inspiration for the last few weeks and I came across these Spicy Perspective too-cute-to-eat Spider cookies that I just had to try!


I do have an obsession for peanut butter at the moment, particularly this...


The Rich Gypsy: peanut butter spider cookies
Pip & Nut high protein nut butter, so these Spider cookies seemed like a perfect excuse to use a whole jar of this natural nuttiness.

All you need for these Halloween treats are:

Peanut butter, unsalted butter, brown sugar, granulated sugar, vanilla extract, flour, egg, salt, bicarbonate of soda, baking powder, Lindt round truffles, Wilton edible eyes - full recipe here.


The Rich Gypsy: peanut butter spider cookies
The Rich Gypsy: peanut butter spider cookies

The Rich Gypsy: peanut butter spider cookies

The Rich Gypsy: peanut butter spider cookies
Just mix it all up in the K-Mix;

1. Smooth the peanut butter and butter together
2. Add the sugars - continue mixing
3. Add the egg and vanilla extract - continue mixing
4. Then incorporate the flour (I'll be honest I just used self-raising, didn't bother with the bicarb, baking powder or salt) - and slowly continue mixing.


(By the way House of Fraser has a killer deal on my Barcelona stripe mixer

Once all the ingredients are combined - you simply use your hands to scoop up the dough, and roll into even sized balls, like so...


The Rich Gypsy: peanut butter spider cookies

The Rich Gypsy: peanut butter spider cookies
Place on a lined baking tray - and cook for 6 minutes at 170C.

You then need to create small wells (I used my measuring spoons) in the half cooked dough... gentle now!




The crackled effect is exactly what you're after. The biscuits then need to go back in the oven for a further 6-10 minutes or so (until golden).

Those carefully created wells are where these chocolate Lindt balls will go


The Rich Gypsy: peanut butter spider cookies

Now I am a very impatient baker...but it is important to let the biscuits cool enough before placing the Lindt balls on top! If they aren't cooled, they quickly go into gooey chocolate puddles...

I did manage to salvage some though! Just.


The Rich Gypsy: peanut butter spider cookies
If done right (and with patience)...


The Rich Gypsy: peanut butter spider cookies

The Rich Gypsy: peanut butter spider cookies

Then add the edible eyes (I used Wilton edible eyes - here) I stuck them on with white icing left over from my Cinderella inspired ombré pumpkin iced biscuits.


The Rich Gypsy: peanut butter spider cookies


The Rich Gypsy: peanut butter spider cookies

Just the legs left.  

I piped these with brown icing (you can used melted chocolate too, I just found this easier)

The Rich Gypsy: peanut butter spider cookies

And ta-dah! 

A cluster of delicious Halloween crumbly peanut butter chocolate spider cookies.


The Rich Gypsy: peanut butter spider cookies

The Rich Gypsy: peanut butter spider cookies
Terrifyingly cute, aren't they?

The Rich Gypsy: peanut butter spider cookiesThe Rich Gypsy: peanut butter spider cookies


These 8-legged beasts went down an absolute storm at work for the Halloween festivities and were perfect with a cuppa too!


The Rich Gypsy: peanut butter spider cookies
What are your foodie plans this Halloween? 

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