Peanut Butter Spider Cookies
Looking for a fun, spooky and easy Halloween treat? Try these peanut butter spider cookies! Made with mini Reese’s cups, these cookies are decorated to look like creepy, crawly spiders. They’re perfect for serving at Halloween parties!
When it comes to Halloween, I like fun and easy recipes. These spider cookies are just that! They use a simple cookie dough and easy to find decorations to make each cookie look like a spider. No matter the age, friends and family will love these little guys!
Why this recipe works
This recipe is an adaptation of my popular peanut butter blossoms, which guarantees soft, chewy cookies. You can make the dough or cookies ahead of time and freeze them for later. This is also a kid-friendly recipe!
- Peanut butter: Creamy, no-stir peanut butter is best to keep cookies from spreading. I prefer Skippy all natural.
- Sugars: A combination of granulated sugar and brown sugar make sweet and chewy cookies.
- Unsalted butter: Make sure it is room temperature (soft, but not greasy). Unsalted is a must since peanut butter already adds a salty flavor to baked goods. You don’t want cookies to be too salty!
- Candy eyes: You can find these at any grocery store, craft store or online. I found candy eyes at Target.
How to make spider cookies
- Whisk the dry ingredients: flour, baking soda and salt. Set aside.
- Mix the wet ingredients: Beat butter, peanut butter, brown sugar and sugar together until light and fluffy. Add egg and vanilla, then mix until combined.
- Combine wet and dry ingredients. Mix just until combined.
- Scoop and bake: Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough balls in sugar and place on baking sheet. Bake at 350 F for 10 minutes or until the edges are set.
5. Add mini Reese’s cup: Wait 3 minutes after the cookies come out of the oven before pressing mini peanut butter cup into the center. Immediately transfer to a wire rack to cool.
6. Decorate: Melt chocolate chips on 50% power level in the microwave. Transfer melted chocolate to a plastic baggie, snip the corner and pipe melted chocolate on the cookies to make spider legs. Add a dab of melted chocolate to the candy eyes and place them on the Reese’s mini cup. Let chocolate harden before serving cookies.
The timing for adding the Reese’s miniature cups is crucial. If the cookies are too hot when you add the Reese’s, then it will melt and become a puddle. If you wait too long, the cookies will cool and the Reese’s cup won’t stick. I suggest waiting 3 to 5 minutes after the cookies come out of the oven before adding the peanut butter cup.
To make these cookies ahead of time, make the dough and chill it in the refrigerator for up to 48 hours or freeze it for up to 3 months. You can also bake the cookies and store them in an airtight container for up to 5 days or freeze baked cookies for up to 1 month.
Frequently Asked Questions
The mini Reese’s cups have to be pressed into the cookies when the cookies are still warm. The cups will melt slightly and, as the cookies cool, the chocolate will cool and act as “glue” to the cookie.
The dough was too warm. This is common if you are working in a warm climate or hot kitchen. Chill the dough for 30 minutes if this is the case. Also keep in mind, the butter should be soft, but not greasy. Don’t roll the dough too long because the heat of your hands will warm the dough.
Either there is too much flour in the dough or the cookies were baked too long (or the oven was too hot). For accurate measuring, weigh your flour or fluff is up with a fork and spoon it into a measuring cup. Never pack down flour into a measuring cup.
Check out these other Halloween treats! Have fun decorating or baking with candy.
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- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar, plus more for rolling cookies in
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 30 mini Reese’s cups, unwrapped
- ¼ cup chocolate chips
- Candy eyes
- Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
- With the mixer on low, slowly add the flour mixture and beat just until combined.
- Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
- Bake for 10 minutes, or until light golden brown, then remove from oven and allow to cool for only 3 minutes before pressing mini Reese’s cup into the center. Immediately transfer to a wire rack to cool.
- Melt chocolate chips in microwave at 50% power levels topping to stir every 15 seconds until melted. Transfer to a plastic baggie, snip the corner and pipe melted chocolate on the cookies to make spider legs. Place a dab of chocolate on the back of the candy eyes and press them onto the Reese's cup. Allow chocolate to set before serving.