Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter, peanut butter, caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the vanilla and milk. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
5. Scoop the cookie dough into 8 balls using spoons or an ice-cream scoop.
6. Roll the cookies in the granulated sugar.
7. Place the cookies on the lined tray, pressing them down slightly, leaving room in between as they will spread when baking.
8. Transfer 4 tablespoons of peanut butter into a piping bag, snip off the tip and pipe equal amounts of the peanut butter down the middle of the cookies.
9. Bake in the middle of the oven for 12-15 minutes.
10. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
11. Allow the cookies to cool on the baking tray.

Method (spiders)

1. Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate and allow to cool for a few minutes.
2. Transfer the chocolate into a piping bag, snip off the tip.
3. Pipe a blob of chocolate into the middle of the cookie and stick on a vegan peanut butter cup. Pipe 6 lines, three either side of the peanut butter cup to resemble the spiders legs. 
4. Pipe a two small dots of chocolate to the top of the peanut butter cup and stick on the googley eyes. 
5. Serve and enjoy!