Monday, November 7, 2016

Halloween spider cookies


  • 1/2 cup Shortening
  • 1/2 cup Peanut Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup sugar 
  • 1 egg
  • 2 tbsp Milk
  • 1 tsp Vanilla
  • 1 3/4 cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup sugar (for rolling the cookie in)
  • 1 package miniature Reese's cups frozen
  • 90 Candy Eyes
  • 1/2 cup Chocolate Chips


  • Preheat oven to 375
  • In a large bowl, beat together shortening, peanut butter, sugar, brown-sugar, egg, vanilla, and milk.
  • In a medium bowl, whisk together flour, salt, and baking soda.
  • Gradually add dry mixture into wet mixture, and beat until well combined.
  • Form into balls.
  • Roll in sugar and place them on a ungreased cookie sheet a few inches apart. 
  • Bake 10-12 min or until golden.
  • Right after you get them out of the oven, gently press a frozen Reese's cup upside down on top of each cookie, and leave them to cool. 
  • Put the candy eyes on while the chocolate is still soft. 
  • Place in refrigerator for about ten minutes to allow the cookies to cool.
  • melt chocolate chips and place the chocolate in a zip-lock baggy or a piping bag. 
  • Cut a very small piece of the end of the baggy and draw 8 legs on each cookie. 
  • Again, place the cookies in a refrigerator and allow the legs to set.
Based on this recipe:

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