Ashley Nash
Ingredients:
1 egg
½ cup peanut butter
1 tsp of baking soda
½ cup of brown sugar
½ cup of chocolate chips
1 ¾ cups of flour
½ tsp salt
½ cup of shortening
¾ cup of sugar
1 tsp of vanilla
2 tbsp of milk
96 candy eyes
48 miniature Reese’s cups (unwrapped and frozen)
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 for 10-12 minutes or until golden brown
Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to a 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.
Put chocolate chips in the corner of a zippered sandwich bag.
Microwave for 20 seconds, knead and repeat until chocolate has melted.
Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set.