Creepy-cute and delicious, these Peanut Butter & Honey Spider Cookies are a fun Halloween treat made with Nate’s honey, chocolate and peanut butter. No tricks – just sweet fun!

Yield: 24 Cookies

Prep Time: 20 Minutes

Total Time: 45 Minutes

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl, use a hand mixer or stand mixer to beat butter and peanut butter until smooth and fluffy. Mix in honey, then beat in the egg and vanilla extract until fully combined. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Dough will be very soft, but place in fridge for 15 minutes to firm up slightly.

Scoop 1.5 tablespoons of dough, roll into balls and place on the baking sheet about 1-inch apart. Flatten slightly with your palm.

Bake for 10-12 minutes or until edges are golden and centers are set. Do not over-bake as the cookies will set as they cool.

Meanwhile, separate chocolate balls into smaller balls (for the “head” of the spider) and the larger ones (for the “bodies” of the spiders).

Remove cookies from the oven and immediately press 2 chocolate balls into the top of the cookie slightly – with a smaller chocolate ball as the head of the spider, more towards the edge of the cookie, with the bigger ball directly behind it as the spider body. Let cool on the pan for 5 minutes, then transfer to a wire rack to be cool completely.

Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each. Pour into a plastic bag and snip off a tiny end of the corner. Pipe 8 legs onto the spider, 4 curved towards the front and 4 curved toward the back. Reserve the remaining chocolate to dot a bit on the back of each candy eye and attach them to the smaller chocolate ball for the spider’s eyes. Let set, and enjoy!