Black Velvet Peanut Butter Spider Cookies | Halloween
Have you ever tried black cacao peanut butter spider cookies? Imagine the rich, deep flavor of black cacao melting into creamy peanut butter, all wrapped up in the irresistible form of a chewy cookie. Perfect for Halloween gatherings or a cozy night in, these cookies are sure to charm both kids and adults alike. Are you brave enough to take a bite?
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE!
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Black Velvet Peanut Butter Spider Cookies | Halloween
Equipment
Ingredients
BLACK VELVET PEANUT BUTTER COOKIES
- 1.76 oz (50 g) butter (Melted)
- 0.71 oz (20 g) black cocoa powder (Original recipe uses 0.85 oz | 24 g)
- 0.18 oz (5 g) unsweetened cocoa powder (My personal addition)
- 2.12 oz (60 g) creamy peanut butter
- 3.17 oz (90 g) light brown sugar
- 1 egg (Large)
- 1 tsp (5 g) vanilla bean paste
- 3.17 oz (90 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 1.76 oz (50 g) granulated sugar
DECORATIONS
- 24 chocolate whoppers (Malted Milk Balls)
- 1.76 oz (50 g) dark chocolate chips
- 1/2 tsp (2.25 g) vegetable oil
Instructions
- Place your medium Bonmat on the top of your medium perforated baking sheet. Set Aside.
- Preheat oven to 350F/180C.
BLACK VELVET PEANUT BUTTER COOKIES PREPARATION
- Place butter in a small sauce pan and heat on low until melted.1.76 oz butter
- In a mixing bowl, bloom the hot melted butter together with the black cocoa powder and unsweetened cocoa powder. NOTE: Blooming your cocoa powder just means that you’re mixing the cocoa with a hot liquid. Doing so releases the cocoa powder particles from a very thin membrane on them, exposing cocoa solids and bringing out more flavor!0.71 oz black cocoa powder, 0.18 oz unsweetened cocoa powder
- Add the peanut butter and whisk until it is completely smooth.2.12 oz creamy peanut butter
- Then, add the light brown sugar, egg and vanilla bean paste. Mix until combined.3.17 oz light brown sugar, 1 egg, 1 tsp vanilla bean paste
- Fold in the all-purpose flour, baking soda and sea salt until just combined. NOTE: Do not overmix.3.17 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp sea salt
- Scoop the cookie dough using a 1.5 Tbsp Cookie Scoop. Roll each cookie in the granulated sugar and place them on your baking sheet apart.1.76 oz granulated sugar
BAKE!
- Bake for 8 minutes at 350F180C. (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they have puffed up, the top staying soft.
- Working very quickly, IMMEDIATELY after the cookies come out of the oven, press two whoppers into the center of each cookie. Once all the cookies have been topped, refrigerate for 10 minutes or until the cookies and chocolate are no longer warm.24 chocolate whoppers
ASSEMBLY
- Melt the chocolate and vegetable oil in the microwave in 20 second intervals, until smooth. Transfer the chocolate to a piping bag and snip the tip off.1.76 oz dark chocolate chips, 1/2 tsp vegetable oil
- Starting from the middle of the two whoppers, pipe four chocolate legs on to each side to create the spider legs and add 2 dots to make the spider eyes. Serve and Enjoy! "BONE" Appétit & Happy Halloween!
- N.B. These cookies are best stored in a metal tin box up to 3 days.
Video
Nutrition
Credit: Erin from the blog Fresh Bean Bakery Recipe: “Halloween spider Cookies”. Recipe is perfect I only added some unsweetened cocoa powder as I know the black cocoa can get a bit bitter. They turned out great! Thank you, ~Nessa
