Peanut Butter Cookie Spiders

A spooky treat for Halloween! Peanut butter cookies rolled in sugar, then topped with a simple candy spider. To make this Gluten Free, simply sub the flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (#1277).

Why we love PBFit

BBF PBFit Peanut Butter Powder (#3521) has a delicious peanut flavor with 1/3 the calories of traditional peanut butter and 75% less fat. It is also Gluten-free, non-GMO and all-natural with only 3 ingredients (peanuts, sugar, salt). Not to mention, a good source of protein and fiber. Best tasting and smoothest peanut butter powder on the market!

More spooky treats:

• Halloween Bark
• 5 Spooky Halloween Pretzel Rods
• How to use Leftover Halloween Candy

A spooky treat for Halloween! Peanut butter cookies rolled in sugar, then topped with a simple candy spider.

Peanut Butter Cookie Spiders

Ingredients:

• 1/2 cup Kirkland Sweet Cream Butter (#1723), softened
• 1 cup BBF PBFit (#3521), prepared
• 1/2 cup C & H Granulated Sugar (#1632)
• 1/2 cup C & H Brown Sugar (#2261)
• An egg
• 1 Tbsp Blue Cattle Truck Mexican Vanilla (#6919)
• 1 1/2 cups Turkey Brand Unbleached Bread Flour (#2285)
• 1/4 tsp Regal Fine Sea Salt (#1147)
• 1 tsp Clabber Girl Baking Soda (#2848)
• 30 mini peanut butter cups
• 60 candy eyes
• Ghirardelli Semi-Sweet Chocolate Chips (#1305), melted

Instructions:

1. First, preheat oven to 350F.
2. Now, beat together the PBfit, butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, and mix until combined.
3. In a small bowl, whisk together the flour, baking soda, and salt. Slowly add to the PB mixture until fully incorporated.
4. Then, scoop the dough into 1 inch balls with a Crestware Scoop (#3838). Roll in sugar, then place on a Crestware Baking Sheet (#4020) lined with a Crestware Silicone Mat (#8436). With a fork, press down into each dough ball.
5. Next, bake for 9 minutes. Once you remove the cookie sheet, carefully drop it onto the counter a few times to flatten the cookies.
6. Transfer to a Crestware Cooling Rack (#1145). Allow to cool slightly, then gently push a peanut butter cup into the center of each cookie. Now, let cool completely.
7. Then, begin to decorate the spider by placing the melted chocolate chips into a Ziploc bag (#1978). Cut the corner, then add a dollop under each peanut butter cup to secure them, followed by a dot to each eye to secure to the peanut butter cup. Now, pipe legs onto the cookies. Enjoy!

Adapted from: https://betterbodyfoods.com/recipes/peanut-butter-cookie-spiders/

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