• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

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 prepared baking sheet, apart.
  1.76 oz granulated sugar
  

BAKE!

• Bake for 8 minutes at 350℉/180℃. (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!

  NOTE: These cookies are best when stored in a metal tin box, layered in one level, up to 3 days.