Weigh out all of your ingredients.

Add all of the dry ingredients to a bowl apart from the sugars and whisk together, then set aside.

To a stand mixer fitted with a paddle attachment, add the butter and the two sugars and gently cream together until the sugars are just starting to break down.

Add the peanut butter, eggs and vanilla and mix again until just combined.

Add the dry ingredients and briefly mix again until combined, without over working the dough.

Line 3 baking trays and roll the dough into 16 balls.

Roll each ball in the additional granulated sugar before adding to the lined trays.

Press down each of the balls so they resemble a small hockey puck.

Place them in the fridge for 1 hour.

Preheat the oven to 180ºC / 160ºC fan.

Remove the cookies from the fridge and bake them in the oven for 12 to 14 minutes.

When cooked, remove from the oven and use the base of a tablespoon to make a small indent in the top of each cookie, where the spider's head will sit.

Leave them to cool completely on the trays before decorating.

Put the chocolate in a bowl and melt it, then carefully pour it into a piping bag.

Snip a small piece from the end of the piping bag and add a small dot to the back of the eyes, then stick them to the Ferrero rocher, Rolos or peanut butter cups.

Pipe a small dot into the middle of each cookie and place the spider's head on it.

Pipe 8 legs onto each cookie.

Allow the chocolate to set completely before serving.