This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.
Cook Time: 10 m | Servings: 48 Servings | Cal: 117 Cals
01. 1/2 cup shortening
02. 1/2 cup peanut butter
03. 1/2 cup packed brown sugar
04. 1/2 cup white sugar
05. 1 egg, beaten
06. 2 tablespoons milk
07. 1 teaspoon vanilla extract
08. 1 3/4 cups all-purpose flour
09. 1 teaspoon baking soda
10. 1/2 teaspoon salt
11. 1/4 cup white sugar for rolling
12. 24 chocolate candy spheres with smooth chocolate filling such as Lindt Lindor Truffles, refrigerated until cold.
13. 48 decorative candy eyeballs
14. 1/2 cup prepared chocolate frosting
Prep Time: 45 m | Cook: 10 m | Ready In: 55 m
01. Preheat oven to 375 degrees F 190 degrees C. Line baking sheets with baking parchment.
02. Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
03. Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
04. Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
05. Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
06. Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
07. Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off.
08. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
09. Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
I have a wooden citrus reamer that works great for making dimples in the cookies. Keeping the chocolate candy chilled makes it easier to slice in half. The centers are on the soft side and will bend or crack if too warm.
Recipe Category: Desserts Aug 31, 2017 August 31, 2017 670 x May 21, 2020
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