TASTY COOKIES even if you don't like spiders! White chocolate and peanut butter - amazing warm!!
Ingredients:
70g butter, softened
50g peanut butter
150g golden caster sugar
1 medium egg
1 tsp vanilla extract
180g plain flour
½ tsp bicarbonate of soda
20 peanut butter cups, Rolos or Maltesers (we used left over bits of easter egg)
100g milk chocolate, chopped (or a chocolate writing pen)
icing eyes, or make your own
Method
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking paper. Using an electric hand whisk/stand mixer, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool (cook less for more cookie-dough consistency!). Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
Heat the chocolate in the microwave in short bursts, until just liquid. Pipe/spoon the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.
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