Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 round chocolate truffles or milk chocolate spheres
- 48 edible candy eyes
- 1/2 cup semi-sweet chocolate chips (melted for the legs)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, white sugar, and brown sugar until the mixture is smooth and fluffy.
- Beat in the egg and the vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes or until the edges are just lightly golden.
- Immediately after removing from the oven, use the back of a small spoon or your thumb to press a deep circular dent into the center of each cookie.
- Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely.
- Once the cookies are cold, place a chocolate truffle in each center indentation.
- Melt the chocolate chips in the microwave in 30-second bursts. Transfer the melted chocolate to a small piping bag or a plastic bag with the corner snipped off.
- Pipe four legs on each side of the chocolate truffle, starting from the body and moving toward the edge of the cookie.
- Use a tiny dot of melted chocolate to attach two candy eyes to the front of each chocolate truffle.
- Let the chocolate legs and “glue” set before serving.
- Cook Time: 45 minutes