Peanut Butter Spider Cookies

199

Ingredients

Prepare Chef Eddy's Mint Truffles (omitting peppermint extract) or refer to time saving alternatives below. Set aside.
Preheat oven to 350°F.
In a large bowl, mix peanut butter and sugar. Add egg and vanilla and mix well.
Shape into 1 tablespoon size balls. Flatten gently to prevent cracking sides.
Dip into sugar (optional) and place on parchment lined cookie sheets. Use your thumb to press a thumb size indention in center of each cookie.
Place in oven and bake for 8 minutes. Remove briefly from oven and use a wine cork or bottle cap to repress the each indention. Bake an additional 2 minutes and remove from oven. Allow to cool completely before proceeding.
Melt candy melts or chocolate over very low- barely simmering water.
Pour into a piping bag or into a plastic food storage bag and cut a tiny hole in one corner. Pipe 8 spider legs on each cookie.
Glue candy eyes onto truffle spider heads with melted chocolate and pipe a small amount of chocolate into center of cookie to adhere candy heads onto each cookie.