1. Make the cookie dough:

1. In a medium bowl, combine white sugar, brown sugar, butter, and peanut butter. Beat with a handheld mixer on medium speed until smooth and creamy.
2. Add the egg and vanilla essence and mix for about 1 minute.
3. Add the flour, baking soda, and salt. Beat on low speed until well combined and a soft dough forms.

2. Shape & bake:

1. Line a baking tray with baking paper.
2. Roll the dough into small balls (just smaller than a golf ball) and place them on the tray, about 3 inches apart.
3. Gently flatten each ball with your fingers.
4. Bake for ±10–12 minutes at 180°C, until lightly golden.

3. Create the indent:

1. Remove the cookies from the oven.
2. While still warm, use the back of a teaspoon to gently press an indent into the center of each cookie — deep enough to hold a Lindt ball.
3. Allow the cookies to cool completely before decorating.

4. Decorate:

1. Place the melted chocolate into a small piping bag.
2. Pipe a small amount of chocolate into each indent, then place a Lindt ball on top.
3. Attach two candy eyes to each Lindt ball using a dab of melted chocolate.
4. Finish by piping spider legs onto the sides of each cookie.

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