Makes 20 

70g butter, softened

50g smooth peanut butter

150g light brown sugar

1 egg

1 tsp vanilla extract

180g plain flour

½ tsp bicarbonate of soda

20 Lindt chocolate truffles or Maltesers

100g milk chocolate, melted

40 icing eyes

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
2. In a large bowl, beat together the butter, peanut butter and sugar until light and fluffy.  
3. Beat in the egg and vanilla. Add the flour and bicarbonate of soda and mix until just combined. 
4. Take one tablespoon of the cookie dough, roll it into a ball and place on the prepared tray. Continue until all the dough has been rolled. 
5. Make a thumb print in the centre of each biscuit. Chill in the fridge for at least 30 minutes.
6. Bake for 10-12 minutes or until the edges are golden brown and the middle is still a little soft. Allow to cool on the tray for 4-6 minutes, before placing a truffle or Malteser into the centre of each biscuit. 
7. Spoon the melted chocolate into a piping bag and snip a small hole in one corner of the bag. 
8. Pipe the legs of a spider onto each cookie. Use a little of the melted chocolate to stick two icing eyes onto each. 

Per Serving: 136kcals, 6.1g fat (3.3g saturated), 18.3g carbs (10.6g sugars), 2.3g protein, 0.6g fibre, 0.064g sodium