By Susie Burrell
Time: 1.25 hours | Makes 16 cookies
- ½ cup Mayver’s Crunchy Peanut Butter
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs, whisked
- 1 ½ cups plain wholemeal flour
- 3 tsp baking powder
- 16 x mini peanut butter cups
- 32 x mini candy eyes
- 100g milk chocolate melts, melted
- Preheat the oven to 180°C. Line two large baking trays with baking paper. Use an electric mixer to beat the peanut butter, butter, sugar and vanilla in a large bowl until pale and creamy.
- Add the eggs and beat until well combined. Add the flour and baking powder. Stir until combined.
- Roll tablespoons of mixture into balls and arrange on the lined trays and flatten softly. Place in the oven and bake for 12-15 mins or until golden brown. Set aside on the trays to cool.
- Once the cookies are almost completely cooled, press a small peanut butter cup into the centre of each cookie. Then, add the candy eyes by placing a small dab of chocolate onto the back of each eye and attach to the cookie. Drizzle chocolate in eight lines to form the legs of the spider. Repeat for each cookie.
Experiment in the kitchen by baking with healthier alternatives this spooky season.
Mayver’s ambassador and leading dietitian, Susie Burrell, says that while Halloween provides a great excuse to dress up and have a fun party, it’s also a holiday where children have increased access to sugary and salty treats.
“If you’re hosting a Halloween party for friends or family this year, I encourage people to get creative in the kitchen and think outside the box when it comes to creating the menu,” Susie says.