Description
Creepy meets crave-worthy in these classic peanut butter cookies, turned spooky with silky chocolate truffle “bodies” and googly candy eyes. Soft, rich, and full of Halloween flair—this double batch twist adds a surprise crunch from chopped roasted peanuts and a dusting of cocoa sugar. Perfect for trick-or-treat trays or party platters!
Ingredients
1 cup shortening
1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
2 large eggs, beaten
¼ cup milk
2 tsp vanilla extract
3 ½ cups all-purpose flour
2 tsp baking soda
1 tsp salt
½ cup white sugar (for rolling)
2 tbsp cocoa powder (my twist – mix with sugar for rolling)
½ cup chopped roasted peanuts (my twist – added to dough for crunch)
48 chocolate candy truffles (e.g. Lindt Lindor), kept cold
96 candy eyeballs
1 cup chocolate frosting (for spider legs and eyes)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a large bowl, beat shortening, peanut butter, brown sugar, and white sugar until fluffy.
Add eggs, milk, and vanilla. Mix well.
In another bowl, whisk flour, baking soda, and salt. Add gradually to wet ingredients.
Fold in chopped peanuts for extra texture.
In a small bowl, mix white sugar and cocoa powder.
Roll dough into 1-inch balls and coat in cocoa sugar.
Place on baking sheets and flatten slightly.
Bake 10–12 minutes until edges are golden.
Remove from oven and immediately press a cold chocolate truffle into the center of each cookie.
Let cool for 10 mins. Then, using a piping bag or zip bag with a small tip, pipe 4 legs on each side of the truffle using chocolate frosting.
Attach 2 candy eyes on each “spider” with a dab of frosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200/ Cookie
- Sugar: 14g / Cookie
- Fat: 10g / Cookie
- Carbohydrates: 24g / Cookie
- Protein: 3g / Cookie