Go Back
–+ servings

Peanut Butter Spider Cookies

No ratings yet
These festive Peanut Butter Spider Cookies are a spooky Halloween treat featuring chewy peanut butter cookies, a mini Reese’s Peanut Butter Cup at the center, chocolate legs, and candy eyes. Quick to make with no dough chilling required, they’re perfect for parties or baking with kids.
Print Recipe Pin Recipe
Cook Time 11 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Cookies
  • 1/2 cup unsalted butter room temperature, 1 stick
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 3/4 cup creamy peanut butter not natural
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • granulated sugar for rolling
For Decorating
  • 24 Mini Reese’s Peanut Butter Cups
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon neutral oil for melting chocolate
  • candy eye balls

Equipment

  • Electric mixer
  • Mixing bowl
  • Cookie scoop or tablespoon
  • Baking sheet
  • Silicone baking mat or parchment paper
  • Microwave-safe bowl
  • Squeeze bottle or sandwich bag
  • Wire rack

Method
 

  1. Unwrap 24 mini Reese’s cups, place them in a bowl, and freeze until you're ready to use them. Preheat the oven to 350ºF (175ºC).
  2. Beat the butter, brown sugar, and granulated sugar together with an electric mixer for about 1 minute, until light and fluffy.
  3. Add the peanut butter, egg, and vanilla to the mixture. Mix until just combined and smooth, about 1 minute.
  4. Add the flour, baking soda, baking powder, and salt. Stir on low speed or by hand just until the dry ingredients are fully incorporated, being careful not to overmix.
  5. Scoop tablespoon-sized portions of dough, rolling each into a ball. Roll each ball in granulated sugar to coat. Arrange the dough balls 2–3 inches apart on a silicone or parchment-lined baking sheet.
  6. Bake for 8–11 minutes, until the cookie edges are set and beginning to crack and the tops are slightly golden.
  7. Immediately after removing the cookies from the oven, gently press a frozen Reese’s cup into the center of each one. Let the cookies cool on the baking sheet for 15–20 minutes before transferring to a cooling rack.
  8. Melt the chocolate chips and neutral oil in a microwave-safe bowl on 50% power, stirring every minute until smooth (about 3 minutes total). Transfer the melted chocolate to a squeeze bottle or a sandwich bag with a small corner snipped off. Pipe 4 spider legs on each side of the Reese’s cup on every cookie.
  9. Use a dab of melted chocolate on the back of each candy eye and attach two eyes to each Reese's cup. Allow the chocolate to set completely before moving or serving the cookies.

Nutrition

Calories: 160kcal

Notes

For best results, use creamy peanut butter with stabilizers, as natural peanut butter can make the dough oily and the cookies spread too much. Freeze the Reese’s cups before use to help keep their shape when added to the hot cookies. You can make these cookies up to 2 days ahead; store them in an airtight container at room temperature with parchment between layers. Finished cookies also freeze well—just thaw before serving for best texture. If you don't have a squeeze bottle, use a sandwich bag with a small corner cut for piping chocolate.

Tried this recipe?

Let us know how it was!