With these creepy chocolate spiders, beyond preparing a Halloween recipe, you are going to prepare some delicious chocolate and peanut biscuits .

What do we bring today? Delicious mini-cocotte biscuits : they have a spongy chocolate body, covered in crunchy peanut butter (which you can substitute with caramel or chocolate cream if you prefer) and, to finish them off in a Halloween way, delicious pretzel legs . Ideal for a children's party or a fun birthday breakfast!


  • 120g unsalted butter, plus a little more to grease the mini-cocottes
  • 120g unrefined cane sugar
  • 1 tsp vanilla extract
  • 100 g of pastry flour
  • 1 tsp baking powder
  • 50g cocoa powder
  • 2 eggs
  • 60g peanut butter* with chopped peanuts
  • 1 tbsp milk

To decorate

  • 300g chocolate spread
  • 5 muffins or chocolate and peanut pralines
  • 10 edible eyes
  • 20 mini pretzels

chocolate and peanut spiders Le Creuset ceramic mini cocottes


  1. Preheat the oven to 180°C
  2. In a bowl, mix the butter, sugar and vanilla extract. In a separate bowl, add the sifted flour, followed by the yeast and cocoa powder (since you need several bowls, the WMF bowl set comes in handy).
  3. When the sugar and butter mixture is light and fluffy, crack one of the eggs and add a tablespoon of the flour mixture. Beat until the egg is well incorporated. Repeat the operation with the second egg.
  4. Once the two eggs have been added, pour in the rest of the flour along with the peanut butter and milk. Beat until you get a smooth and dense dough.
  5. Take five Le Creuset mini cocottes and grease them with some butter. Spread the dough on them and put them on a tray in the oven for 20-25 minutes, until they are well done. Take them out of the oven and let cool.
  6. To decorate, spread the chocolate spread between the cupcakes and spread evenly across the tops using a spatula. Glue one of the chocolate-peanut cupcakes to the center of each cupcake, then glue on two edible eyes using the chocolate spread as glue.
  7. Using pretzel pieces, add eight legs (four on each side) to the body of the spider, and they're ready to serve.


  • *You may be a super fan of peanut butter or it is definitely not your thing. If it is this second case, or if you simply want to make a variation to the recipe, you can make these caramel cream biscuits. How delicious they are combined with the chocolate coverage! They are also a real vice with Havana dulce de leche . Have you seen the ones we have in the Pantry section of our store?
  • The cupcakes can be easily removed from the mini cocottes ; if you want to make lots of spider cupcakes, but don't have enough mini cocottes, just bake them, unmold when cool to the touch, wash and re-grease. You can then use them to re-bake any remaining cupcakes.

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