Peanut Butter Spider Cookies Recipe
Adorable and delicious Halloween cookies featuring a soft peanut butter base, chocolate drizzle legs, Reese’s cup “bodies,” and candy eyeballs. Fun to bake, easy to decorate, and perfect for spooky celebrations.
Equipment
- Mixing bowls (medium and large)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Microwave-safe bowl (for melting chocolate)
- Piping bag or small plastic bag for drizzle
Ingredients
- Creamy peanut butter 1 cup
- Granulated sugar 1 cup
- Large egg 1
- Vanilla extract 1 teaspoon
- All-purpose flour 1 ¼ cups
- Baking soda ½ teaspoon
- Baking powder ½ teaspoon
- Salt ¼ teaspoon
- Mini Reese’s cups 12 halved if needed
- Chocolate chips ½ cup for drizzle
- Candy eyeballs 24
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, beat peanut butter, sugar, egg, and vanilla extract until smooth and creamy.
- Combine the dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add the dry mix to the peanut butter mixture and blend until a soft dough forms.
- Shape the cookies: Scoop tablespoon-sized dough balls and roll smooth. Arrange them on the baking sheets about 2 inches apart.
- Flatten and bake: Lightly press each dough ball with a fork in a crisscross pattern. Bake for 8–10 minutes or until edges are golden.
- Add the spider body: Immediately press a mini Reese’s cup into the center of each cookie while still warm. Let cool on the baking sheet for 10 minutes, then transfer to a rack.
- Melt chocolate: In a microwave-safe bowl, melt chocolate chips in 15–20 second bursts, stirring until smooth. Transfer to a piping bag.
- Decorate: Pipe eight chocolate legs from the Reese’s “body” outward. Attach two candy eyes with a small dab of chocolate.
- Cool and serve: Allow the drizzle to set before serving or storing.
Notes
Optional Swaps
- Almond butter or sunflower butter instead of peanut butter (for allergies)
- Coconut sugar instead of granulated sugar
- Gluten-free flour blend for wheat-free option
- Calories: 185
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Sugars: 12g
- Protein: 4g
- Fiber: 1g
- Sodium: 95mg
