Peanut Butter Cup Spider Cookies

Peanut Butter Cup Spider Cookies

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Decorating/Supplies
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*Candy Eyes

*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

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Preheat oven 375*F.

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Peanut Butter Cookies

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Recipe adapted from Fun Stuff with Hershey’s Peanut Butter Blossom

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*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

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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.

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Sift together in a bowl the flour, baking soda and sea salt.

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Slowly add the dry ingredients to the creamed wet mixture and mix until combined.

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Refrigerate dough for about 1/2 hour or until dough has chilled.

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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.

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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.

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For Chocolate Spider Legs
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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.

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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.

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Refrigerate again to set legs about 15 minutes.

 

Enjoy!

Lindy

 

Flourless Peanut Butter Oat Kiss Cookies

Peanut Butter Oat Kiss Cookies

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*1/2 cup Peanut Butter, plus 2 tablespoons

*2 tablespoons Butter, room temperature

*1/2 cup Brown Sugar

*1 Egg, room temperature

*1 Egg Yolk

*1 teaspoon Vanilla Extract

*1/4 teaspoon Sea Salt

*1/4 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*2 ounces Cream Cheese, room temperature

*3/4 cup Old Fashion Oatmeal, chopped in a food processor

*3/4 cup Instant Oatmeal, chopped in food processor

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Cream together in a stand mixer on medium speed the peanut butter, butter, cream cheese and brown sugar. Then add the egg and yolk one at a time, mix just until combined.

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Add the vanilla and salt, stir in.

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Whisk together the oats, baking soda and baking powder in a bowl and stir into the creamed mixture until combined.

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Refrigerate the dough for 20 to 30 minutes. Use a 1 tablespoon cookie scoop and scoop 12 cookies onto a Silpat covered 1/2 baking sheet.

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Add upside down Hershey Kiss to the center each scooped cookie ball or dip a slightly wet fork in sugar and press into cookie ball making plus sign with the fork in each cookie dough ball.

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Bake cookies at 350*F. for 9 to 10 minutes.

Enjoy!

Lindy