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COOK TIME
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SERVING SIZE
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15 minutes
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18 Servings
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INGREDIENTS
200g plain flour
1 tsp baking powder
½ tsp salt
125g unsalted butter, softened
250g smooth peanut butter
150g SIS Brown Sugar
75g SIS Fine Grain Sugar
1 tsp vanilla extract
1 large egg
18 chocolate balls or truffles
100g dark chocolate
36 white chocolate chips
METHODS
- Make the cookie dough. In a mixing bowl, sift flour, baking powder, and salt and set aside.
- In a separate bowl, whisk butter, egg, peanut butter, SIS Brown Sugar, Fine White Sugar and vanilla extract until pale and fluffy. Add flour mixture until the dough comes together using a spatula.
- Line the baking tray with baking paper and preheat oven to 180°C. Scoop a tablespoon of dough and roll it into a ball and make a round indent in the middle of each cookie using the back of a wooden spoon. Line them on the tray about 5cm apart and bake for 12 to 15 minutes until golden brown. Leave to cool for 5 minutes before transferring to a wire rack.
- While the cookies are still warm, gently press the chocolate ball into the indent of each cookie.
- Melt dark chocolate in a bowl placed over a pan of simmering water. Pipe the melted chocolate and create four lines on each side of the cookie to form the spider’s legs.
- Add 2 white chocolate chips and the remaining melted chocolate on each cookie to form the eyes.
