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Pauline⭐️

@pauravss

5 months ago
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
Photo by Pauline⭐️ on May 24, 2026.
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Posted On: May 24th 2026, 09:46 am
Tagged Users:
@dana.void
dana.void
@andreamarignier
andreamarignier
@chloechmt
chloechmt
@andpreti
andpreti
marseille et meufs géniales 🫦
@andreamarignier @dana.void @chloechmt
Comments (5)
mailys.vio 5 months ago

mailys.vio

Je suis amoureuse de vous toutes

dana.void 5 months ago

dana.void

Ma vie

pauravss 5 months ago

pauravss

quand je vois la 8e, c’est vrai qu’y a plus aucune hésitation sur qui est ta noisette @andreamarignier

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The perfect sweet treat for this Halloween! My spooky spider cookies will not disappoint 🎃👻🕷️ Ingredients: 225g Very soft butter 150g Light brown sugar 150g Granulated sugar + 200g for rolling later 250g Peanut butter (skippy) 1 tsp vanilla bean baste (or extract) 2 eggs 300g Plain flour 1 Tsp Baking powder 1 Tsp Bicarbonate of soda 1 Tsp Cornflour Pinch of fine salt 200g Dark chocolate 32 Decorative eyes 16 Ferrero rocher, Rolos or Reeces peanut butter cups Method: 1. Start by weighing out all of your ingredients. Add all of the dry ingredients to a bowl apart from the sugars and whisk together then set aside. 2. To a stand mixer with a paddle attachment add the butter and 2 sugars and gently cream together until the sugars are just starting to break down. Now add the peanut butter, eggs and vanilla and mix again until just combined. Finally add the dry ingredients and briefly mix again until combined, do not over work the dough. 3. Line 3 baking trays, Roll the dough into 16 balls and 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. 4. Preheat the oven to 180ºc / 160ºc fan 5. Remove the cookies from the fridge and bake them in the oven for 12 to 14 minutes. They will be crisp on the outside and delicious and soft in the center. When cooked, remove from the oven, using the base of a tablespoon make a small indent in the top of each cookie, this is where the head of the spider will sit later, leave them to cool completely on the trays before decorating. 6. Put the chocolate in a bowl and melt it, 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 and stick them to the Ferrero rocher, Rolos or peanut butter cups. Hold the eyes into place until they stick. 7. Pipe a small dot into the middle of each cookie and place on the spider’s head. Then pipe 8 legs on to each cookie. 8. Allow the chocolate to set completely before serving!
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