(35 – 38 Cookies)
- 2 pkgs. “JIFFY” Pie Crust Mix
- 3/4 cup brown sugar, firmly packed
- 3/4 cup white sugar, reserve 1/4 cup
- 1 cup peanut butter
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Preheat oven to 375°F. Lightly grease a baking sheet.
Cream brown sugar, 1/2 cup white sugar and peanut butter. Add remaining ingredients. Blend well. Roll into balls the size of a walnut. Roll in reserved sugar and place on baking sheet. With a fork, flatten in a crisscross pattern. Bake 10 – 12 minutes.
Spider Cookies – In addition to the ingredients above, you will need:
- 3 dozen chocolate truffle balls
- 1/2 cup chocolate chips
- candy eyes
Prepare cookies as directed on package, except do not flatten. Bake 12 – 14 minutes. After removing from oven, let cool 1 – 2 minutes. Press a round cavity in the center of each cookie. Remove from baking sheet to a wire rack. Cool completely. In a microwave bowl, melt chocolate chips for 30 seconds; stir. If chips are not melted, microwave for an additional 30 seconds. Transfer to piping bag. Put a small amount of chocolate in center of each cookie. Place 1 chocolate truffle ball onto chocolate. Attach eyes with a small dot of chocolate. Use remaining chocolate to pipe legs, 8 on each.
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