Peanut Butter Cup Spider Cookies
*Reese’s Peanut Butter Cups, unwrapped
*Chocolate Melting Wafers, we like Ghirardelli Dark Melting Wafers
*Piping Bag with medium to small round tip
*1 tablespoon Cookie Scoop or roll into about 1 inch balls
*Double Boiler or Microwave
Preheat oven 375*F.
Peanut Butter Cookies
Recipe adapted from Fun Stuff with Hershey’s Peanut Butter Blossom
*3/4 cup creamy Peanut Butter
*1/4 cup Butter, room temperature
*1/4 cup Butter Flavored Shortening
*1/3 cup Brown Sugar
*1 Egg, room temperature
*2 tablespoons Milk
*2 teaspoon Vanilla Extract
*1 and 1/2 cups All-purpose Flour, sifted
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
**3 to 4 tablespoons White Sugar for sugar-coating, roll each peanut butter dough ball into sugar before baking
In a stand mixer on medium speed cream together the peanut butter, butter, shortening and brown sugar. Add egg, milk,vanilla and mix just until incorporated.
Sift together in a bowl the flour, baking soda and sea salt.
Slowly add the dry ingredients to the creamed wet mixture and mix until combined.
Refrigerate dough for about 1/2 hour or until dough has chilled.
Scoop cold dough with cookie scoop (12 scoops formed into balls rolled in sugar coating) onto a Silpat covered half baking sheet and bake in preheated 375*F. oven! bake cookies 8-10 minutes. Careful not to over bake.
After baking allow the cookies to cool slightly on baking sheet and then add a peanut butter cup to the center of each cookie. Allow the cups to melt for a few minutes, then add the candy eyes and refrigerate cookies until chocolate has set.
For Chocolate Spider Legs:
Melt Chocolate Melting Wafers in small glass bowl over a sauce pan filled with about 2 inches of water, on low heat and melt wafers or melt in a microwave in a microwave safe bowl in 30 second increments until melted.
Allow the chocolate to cool a few minutes and add to a piping bag with tip, pipe on 8 legs to each cookie as desired.
Refrigerate again to set legs about 15 minutes.