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Halloween Spider Cookies

Author: Danielle Dietz-LiVolsi

DESCRIPTION

These cookies are straight-up adorable, and kids (and adults!) are sure to be smitten. The malt balls add a satisfying crunch to the chocolate, nutty yumminess.

INGREDIENTS

1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup NuttZo nut butter (any flavor)
1/2 cup butter softened
1 1/2 cups gluten-free flour
1 tsp baking soda
1/2 tsp pink sea salt
24 malt balls

INSTRUCTIONS

Preheat the oven to 350 degrees.
Beat first 5 ingredients with electric beater until creamy.
Add dry ingredients and mix slowly until fully incorporated.
Shape into 1-inch balls and press thumb print to flatten and leave a place for the chocolate malt ball to sit.
Bake at 350 degrees for 12-14 minute. Place on wire rack until cool.
Spoon frosting into pastry bag or plastic freezer bag with one end snipped off. Pipe eight thin lines of frosting for spider legs.
Set a malt ball on top of each cookie.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container. Yields about 24 cookies.

DID YOU MAKE THIS RECIPE?

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Halloween Spider Cookies

These cookies are straight-up adorable, and kids (and adults!) are sure to be smitten. The malt balls add a satisfying crunch to the chocolate, nutty yumminess.

Halloween Spider Cookies

Scale:

1X

2X

3X

4X

INGREDIENTS

1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup NuttZo nut butter (any flavor)
1/2 cup butter softened
1 1/2 cups gluten-free flour
1 tsp baking soda
1/2 tsp pink sea salt
24 malt balls

INSTRUCTIONS

Preheat the oven to 350 degrees.
Beat first 5 ingredients with electric beater until creamy.
Add dry ingredients and mix slowly until fully incorporated.
Shape into 1-inch balls and press thumb print to flatten and leave a place for the chocolate malt ball to sit.
Bake at 350 degrees for 12-14 minute. Place on wire rack until cool.
Spoon frosting into pastry bag or plastic freezer bag with one end snipped off. Pipe eight thin lines of frosting for spider legs.
Set a malt ball on top of each cookie.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container. Yields about 24 cookies.

INGREDIENTS

1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup NuttZo nut butter (any flavor)
1/2 cup butter softened
1 1/2 cups gluten-free flour
1 tsp baking soda
1/2 tsp pink sea salt
24 malt balls

INSTRUCTIONS

Preheat the oven to 350 degrees.
Beat first 5 ingredients with electric beater until creamy.
Add dry ingredients and mix slowly until fully incorporated.
Shape into 1-inch balls and press thumb print to flatten and leave a place for the chocolate malt ball to sit.
Bake at 350 degrees for 12-14 minute. Place on wire rack until cool.
Spoon frosting into pastry bag or plastic freezer bag with one end snipped off. Pipe eight thin lines of frosting for spider legs.
Set a malt ball on top of each cookie.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container. Yields about 24 cookies.

12 oz. Jars

12oz Natural Paleo Power Fuel Smooth

Elevate your almond or peanut butter to 7 nuts and seeds! Enjoy this delicious blend that's made without peanuts (note: made in a facility that processes tree nuts and seeds). Add to smoothies for a protein punch, drizzle on your favorite pancakes or desserts, spread on fruit, crackers and veggies, or enjoy by the spoonful–however you like, ...