Yes, spiders technically have more eyes – but our eight-legged creatures definitely look cuter than most.
MAKES 20 PREP 25 mins plus cooling and setting COOK 12 mins EASY V 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
100g milk chocolate, chopped icing eyes, or make your own
1 Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, 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 1/4 tsp salt.
2 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. 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.
3 Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.
PER SERVING 161 kcals • fat 7g • saturates 4g • carbs 21g • sugars 13g • fibre 1g • protein 2g • salt 0.2g