Spider Peanut Cookies by Chef Kirsten Tibballs

Ingredients

These cute Halloween cookies hit the spot - with a dash of sweet from the Callebaut milk chocolate and a pinch of saltiness from the peanut butter. Another easy to bake at home recipe, for little sticky halloween fingers in the kitchen this spooky season.

240g unsalted butter
80g caster sugar
300g brown sugar
2 whole eggs
1 tsp vanilla bean paste
130g crunchy peanut butter
400g plain flour
1 tsp baking powder
200g Callebaut milk chocolate chips

Method

Preheat the oven to 170 C.

Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing.

Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.

For each cookie, weigh out 40g of the dough and roll into balls.

Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball.

Bake at 170 C for 10 minutes.

Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm.
This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.

Credits: Kirsten Tibballs

Photo Credits: Kirsten Tibballs