Peanut Butter Spider Cookies
These cute spider Halloween cookies are made with a basic peanut butter cookie recipe and decorated with mini Reese’s cups and melted chocolate. Your kids will love making these peanut butter spider cookies, and they’ll love eating them even more!
Servings: 16 cookies
Ingredients
For the Cookies:
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Spider Decorations:
- 32 mini peanut butter cups you’ll need two for each cookie
- 32 candy eyes one to two per cookie
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- Combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt in a large mixing bowl. Mix until well combined.
- Scoop 2 tablespoon-sized amounts of dough and roll them into balls. Place them directly on a baking sheet, spacing them about 2 inches apart. Gently press down on each ball to flatten slightly.
- Bake in the oven for 10-12 minutes or until the edges are slightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for about a minute.
- Melt the chocolate chips in the microwave, heating in 30-second intervals and stirring in between until smooth. If you have a piping bag, transfer the melted chocolate to the bag fitted with a small round tip. If not, transfer it to a plastic baggie and snip the corner.
- Add a small dot of melted chocolate to the center of each cookie. Place two mini peanut butter cups on top of each cookie, pressing them slightly into the melted chocolate.
- Place a dab of melted chocolate on the back of each candy eye and press them onto the peanut butter cups.
- Squeeze the melted chocolate onto the cookies to create spider legs.
- Allow the chocolate to set before serving. Enjoy your spooky treats!
Notes
- Storage - Store the cookies in an airtight container to keep them fresh. They can be kept at room temperature for up to a week. Make sure the container is in a cool, dry place to prevent the cookies from becoming soggy.
- Freezing - If you want to keep them longer, you can freeze the cookies. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They should last up to 3 months. Thaw at room temperature before serving.
- Chill the Dough (Optional) - If your dough is too soft or sticky, refrigerate it for 15-20 minutes before rolling. This makes shaping the cookies easier and helps them hold their shape while baking.
- Prevent Over-baking - Keep an eye on the cookies as they bake. Once the edges are golden, remove them from the oven—even if they still look soft in the center. They’ll firm up as they cool.