Ingredients

• 5 ounce box Malted Milk Balls
• ¾ cup All-Purpose Flour
• ¼ teaspoon Baking Soda
• Pinch of Salt
• ½ cup Granulated Sugar
• 4 tablespoons Unsalted Butter, room temperature
• ½ teaspoon Pure Vanilla Extract
• 1 Large Egg
• ½ cup Smooth Peanut Butter
• 2 ounces Semisweet Chocolate
• 1 small tube White Cake Decorating Gel

Directions

1. Preheat oven to 375F; line baking sheets with parchment paper
2. Separate the chocolate candy balls into large and small balls; the larger balls will make the spider bodies and the small balls will be the spider heads
3. Whisk together the flour, baking soda and salt in a small bowl; cream together the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3-4 minutes
4. Add the vanilla and egg; mix until thoroughly combined, 1 minute; add the peanut butter; mix until creamy, 1 minute; turn the mixer speed down to low and add half of the flour mixture; beat on medium until incorporated, then turn the speed down to low again; add the rest of the flour mixture; beat on medium until incorporated
5. Roll the dough by hand into 1-inch balls, place 1 inch apart on the prepared baking sheets and bake for 16 minutes; rotate the pans halfway through until the cookies are light golden brown
6. Melt the chocolate over a double boiler; remove from heat and let cool briefly to it thickens but is still pipe-able
7. When the cookies are done, transfer to a cooling rack; immediately push 2 malted milk balls into each hot cookie; small ball towards the edge of the cookie and larger chocolate ball directly behind it
8. Once the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner; pipe 8 legs on each cookie, starting from the point where the 2 chocolate balls meet; reserve the remaining chocolate for the pupils of the eyes