The big cookie crawl

Name: The big cookie crawl
Cook time: 1 h
Total time: 2 h
Yield: 18
Ingredients: 125 g soft butter; 125 g Peanut cream (glass); 150 g demerara sugar; 7-10 Tbsp Salt; 175 g Flour; 1 TEASPOON Baking Powder; 40 g Chocolate droplets; 50 g Dark chocolate; baking paper; 1 Disposable piping bag

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

In spite of many small chocolate spiders, nobody keeps their hands off these peanut butter cookies. And instead of a lot of "ew," you get a lot of nice "mmhs."

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

125 g soft butter
125 g Peanut cream (glass)
150 g demerara sugar
7-10 Tbsp Salt
175 g Flour
1 TEASPOON Baking Powder
40 g Chocolate droplets
50 g Dark chocolate
baking paper
1 Disposable piping bag

Directions

1
Line two baking trays with baking paper. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream butter, peanut cream, sugar and 1 pinch of salt with the whisks of the mixer. Mix flour and baking powder. Stir in briefly. Portion the dough with an ice cream scoop. If the dough is still in the scoop, add a few drops of chocolate in the middle.
2
Place the balls at a distance on the trays, carefully place them on each 3-5 chocolate drops and press them down. Bake in a hot oven for 13-15 minutes one after the other. Take them out and let them cool down on a cake rack.
3
Break the chocolate into pieces, melt in a hot water bath and fill into the piping bag. Cut off a very small corner, squirt 8 spider legs on each chocolate droplet, let dry.