• 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℃.

PEANUT BUTTER COOKIES PREPARATION

• In a mixing bowl, wish the all-purpose floor together with the baking soda and sea salt. Set aside.
  7.76 oz all-purpose flour, 1 tsp baking soda, 1/4 tsp sea salt
  
• In a separate mixing bowl, using a handheld mixer, beat the softened butter together with the granulated sugar and light brown sugar, until light and fluffy. About 2 minutes.
  4 oz butter, 3.53 oz granulated sugar, 3.53 oz light brown sugar
  
• Add in the peanut butter and continue to mix until creamy. About 1 minute.
  4 oz creamy peanut butter
  
• Add in the egg and vanilla bean paste and continue to mix until just combined.
  1 egg, 2 tsp vanilla bean paste
  
• Add in the milk and mix until there are no more lumps.
  1 Tbsp milk
  
• Add the flour mix and fold until combined. IMPORTANT: Do not over mix.
  
• Scoop the cookie dough using a 3.5 Tbsp Cookie Scoop, or an Ice cream scoop. Roll each cookie between the palm of your hands and gently press them down on your prepared baking sheet, about 2-inch | 6 cm apart.
  

BAKE!

• Bake for 10 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 9 minutes). It is ready when they are crinkly, puffed up, the sides lightly brown and the top staying soft.

  Once your Peanut Butter Cookies are out of the oven let them cool down completely on a wire rack.
  

COCKROACH PREPARATION

• Slice the dates in half lengthwise. Remove the pit.

  Pipe the crunchy peanut butter inside and set aside top up.
  5 dates, 2 Tbsp crunchy peanut butter
  

ASSEMBLY

• Melt the dark chocolate and coconut 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 coconut oil
• Place the date face down on the cookie so it covers 2/3 of the diameter.

  On the upper part, pipe half a disk and 2 antennas for the head.

  For the body, starting from the middle of the date, pipe 1 chocolate leg on each side, then two other pair on top to create the legs. 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.