Peanut Butter Spider Cookies
Peanut Butter Spider Cookies are a creepy-cute Halloween hit, blending chewy peanut butter with chocolatey spider charm. This simple recipe delivers a spooky Halloween treat for parties or family fun.
Ingredients
- ½ cup 113g unsalted butter, room temperature
- ½ cup 107g brown sugar
- ⅓ cup 66g granulated sugar
- ¾ cup 201g creamy peanut butter (not natural)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups 180g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Granulated sugar for rolling
- 24 mini Reese’s Peanut Butter Cups unwrapped and frozen
- ½ cup 85g semi-sweet chocolate chips, for melting
- Candy eyeballs for decorating
Instructions
Prepare Reese’s Cups
- I unwrap 24 mini Reese’s cups and freeze them in a bowl to hold shape for this creepy peanut butter cookies.
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for this spooky Halloween treat.
Mix Cookie Dough
- I beat ½ cup butter, ½ cup brown sugar, and ⅓ cup granulated sugar with a mixer for 1 minute until fluffy. I add ¾ cup peanut butter, 1 egg, and 1 tsp vanilla, mixing briefly. I stir in 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt on low speed for this simple recipe.
Shape Cookies
- I scoop dough into balls, roll in granulated sugar, and place 2–3 inches apart on the baking sheet for this festive dessert.
Bake Cookies
- I bake for 8–11 minutes until edges crack and turn golden, keeping centers soft for this creepy peanut butter cookies.
Add Reese’s Cups
- I press a frozen Reese’s cup into each warm cookie right after baking, then cool on the tray for 15–20 minutes for this spooky Halloween treat.
Decorate with Chocolate Legs
- I melt ½ cup chocolate chips in a microwave-safe bowl at 50% power for 3 minutes, stirring every minute. I pipe 4 legs on each side of the Reese’s cup using a piping bag for this Peanut Butter Spider Cookies.
Add Candy Eyes
- I dip candy eyes in melted chocolate and press onto Reese’s cups, letting chocolate set for this festive dessert.
Notes
- Freeze Reese’s cups before baking to help them keep their shape.
- Refrigerate dough briefly if it feels sticky when rolling.
- Use a piping bag or zip-top bag to easily pipe the spider legs.
- Store cookies in an airtight container for up to 4 days or freeze in layers.
- Decorating tip: Let cookies cool before adding chocolate legs and eyes to avoid smudging.
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