(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 F.
In a medium bowl, sift flour, baking soda and salt, set aside.
In a stand mixer bowl, add brown sugar and granulated sugar, mix well using the flat paddle attachment and remove any lumps. Alternatively, you can use a hand mixer as well.
Now add Country Crock® Original Spread and peanut butter, beat on medium speed until mixture is smooth and light in color.
Add egg and vanilla extract to the mixture, and beat until thoroughly combined.
Add dry ingredients to the mixture and beat on low speed until incorporated. Do not over mix.
Line a baking sheet with parchment paper.
Roll out small balls of approx. 2-3 tbsp of dough and place onto the lined baking sheet about 2-3 inches apart.
Gently flatten the dough balls and use your thumb to make an indent in the middle with the thumb and bake for about 20 minutes or until cookies are lightly golden. Check at the 12 minute mark for the indent, you can also take out the tray if needed at the 12-15 minutes to make the indent deeper using a round ended spoon/spatula.
Take out the cookies from the oven and leave it on the baking sheet for 5-7 minutes to firm up.
Transfer the cookies to a cool rack to cool completely.
To decorate the cookies, melt the dark chocolate and place into a piping bag.
Fill a small amount of melted chocolate into the cavity of each cookie and place a chocolate ball in it.
Pipe 8 legs, 4 on each side onto each cookie and add candy eyes onto the chocolate ball by putting tiny dots of melted chocolate to candy eyes.
Once chocolate is set, serve, and enjoy spider cookies.
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