Ingredients
- ½ cup shortening
- ½ cup peanut butter
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 1¾ cup flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup sugar (for rolling)
- 48 miniature Reese’s cups, unwrapped and frozen
- 96 candy eyes
- ½ cup chocolate chips
Directions
- Preheat oven to 375.
- In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla and milk.
- In a medium bowl, whisk together flour, baking soda and salt.
- Gradually add dry mixture to wet mixture and beat until blended.
- Form into 1″ balls.
- Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Immediately, gently press an upside down frozen peanut butter cupon top of each cookie and move to wire rack to cool.
- After placing and moving all of the cookies on the wire rack. put in place the candy eyes while chocolate is still slightly soft.
- Place in refrigerator for 10 minutes to allow cookies to firm.
- Place chocolate chips in corner of zippered sandwich bag.
- Microwave for 20 seconds, knead and repeat until chocolate is melted.
- Clip very small piece off of corner of bag to allow for piping and draw 8 legs on each spider cookie.
- Place in refrigerator for 10 minutes to allow legs to set.
Source : allrecipes.com
