Chocolate and peanut butter spider cookies

delicious. tips

1. Easy swaps: 

   1. Use a different nut butter: Swap the peanut butter for almond or hazelnut butter. Or try sunflower or pumpkin seed butter if the biscuits need to be nut free (you’ll need to swap the Reese’s Pieces too – see next tip).
   2. Add more chocolate or caramel: Swap the Reese’s Pieces with choc chips or caramel pieces (we like Whitworths Mix & Bake Choc Salted Caramel).
   3. Make them gluten free: Swap the plain flour for a gluten-free plain flour alternative. We like Doves Farm gluten-free plain flour.

2. You can freeze the cookie dough for up to 3 months. Prepare to the end of step 3 (don’t put the oven on), then open-freeze before packing into bags. Cook from frozen, adding 4-5 minutes to the cooking time.

3. Find edible cake decorating eyes from most larger supermarkets or online from Ocado and Amazon.