Ingredients:
- 1 pouch peanut butter cookie mix (17.5 oz)
- Water, oil, egg, as directed on package
- 12 dark chocolate truffles cut in half (from a 5.1 oz bag)
- 1/4 cup heavy cream
- 1 1/2 cups semi-sweet chocolate morsels
- 1/4 cup white morsels
Step 1
Preheat oven to 375°F
Step 2
Prepare peanut butter cookie dough according to package directions. Roll dough into 1½” balls. Place on cookie sheet about 2” apart from each other. Bake for 8-10 minutes, or until light golden brown. Remove from oven and gently press the center of each cookie to form a cavity. When cookies are lukewarm, add a truffle to each cavity.
Step 3
Once the cookies have baked and lukewarm, add a truffle to each cavity.
Step 4
Heat heavy cream in a 1 quart saucepan over medium heat, just until it starts to boil. Add semi-sweet chocolate morsels, stirring frequently, until it thickens and becomes a ganache. Let cool for 2 minutes and transfer to a plastic bag. Cut a small opening diagonally across bottom corner of the bag to allow for piping and draw 8 legs on each cookie. Place in refrigerator to set.
Step 5
Melt white morsels by placing in a microwave-safe bowl, and then microwaving for 1½ minutes, checking in 30 second intervals and stirring each time, until completely melted and smooth. Draw the eyes by using a toothpick or a fork.
Step 6
Place in refrigerator in airtight container.
This Truffle Peanut Butter Spider Cookie recipe originally appeared onKroger's Website
Posted on WholeFoods Magazine Online 10/10/2017
