Name: Spinnenkekse
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 24 servings
Cuisine: American
Ingredients: 115 g unsalted butter, softened; 100 g granulated sugar; 60 g packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 160 g all-purpose flour; 40 g unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 24 mini peanut butter cups (about 120 g total), frozen; 150 g dark chocolate, chopped; 24 chocolate-covered malt balls (e.g., Whoppers) or chocolate-covered cereal pieces; 48 small candy eyes; 1 tbsp milk (optional, for thinning chocolate)

Method

9 steps

Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth.
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. The dough will be soft.
Scoop dough into 24 equal balls (about 1 tablespoon each). Place on prepared sheets, spacing 5 cm apart. Press a deep indentation in the center of each ball with your thumb or the back of a small measuring spoon.
Bake for 10 minutes. Remove from oven and gently press a frozen mini peanut butter cup into each indentation. Return to oven and bake for 5–7 minutes more, until the edges are set and the centers are slightly soft. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The peanut butter cups will set as they cool.
While cookies cool, melt dark chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. If too thick, stir in milk 1 teaspoon at a time.
Transfer melted chocolate to a piping bag or a zip-top bag with a tiny corner snipped off. Pipe 8 thin legs onto each cookie, radiating from the peanut butter cup. Use a dab of chocolate to attach two candy eyes to the top of each peanut butter cup. Place a chocolate-covered malt ball on top of the peanut butter cup for the spider body, securing with a little chocolate if needed.
Let decorated cookies set at room temperature for 30 minutes, or refrigerate for 10 minutes, until chocolate is firm. Store in an airtight container.

Recipe notes

Helpful tips

For a more intense chocolate flavor, use dark cocoa powder.
If you can't find mini peanut butter cups, use regular-sized ones cut in half.
Chill the dough for 15 minutes if it's too soft to handle.
Use a small offset spatula to transfer cookies to the rack to avoid breaking.

Equipment

Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Baking sheets
Parchment paper
Wire rack
Piping bag or zip-top bag
Small spoon or thumb for indenting

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving.

Additional tips

Contains peanut butter, wheat, egg, and milk. May contain traces of nuts. Ensure peanut butter cups are frozen before baking to prevent them from melting too quickly. Handle hot baking sheets with care.

Recipe inspiration

Inspired by BakeClub

Watch video

Estimated nutrition

Per serving: 185 calories

Fat: 10 g · Carbs: 22 g · Protein: 3 g

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