Halloween just got creepily delicious! These Peanut Butter Spider Cookies are soft, chewy, and decorated with mini Reese’s cups, candy eyes, and chocolate spider legs for a fun and festive treat everyone will love. Perfect for spooky parties or just a sweet October afternoon.
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 30 cookies
Ingredients
- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar, plus extra for rolling
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter (like Skippy Natural)
- ½ cup (113 g / 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
Step-by-Step Instructions
1️⃣ Prep & Mix
Preheat your oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.
2️⃣ Cream the Base
In a stand mixer (or large bowl with a hand mixer), beat granulated sugar, brown sugar, peanut butter, and butter until light and fluffy (about 2 min). Scrape sides as needed. Add egg and vanilla, mixing just until combined.
3️⃣ Form the Dough
Gradually mix in the dry ingredients. Scoop dough into 1-inch balls, roll in sugar, and place 1½ inches apart on the baking sheet.
4️⃣ Bake & Shape
Bake 10 minutes until lightly golden. Cool for 3 minutes, then press a Reese’s cup into the center of each cookie. Transfer to a wire rack to finish cooling.
5️⃣ Spider Magic
Melt chocolate chips in the microwave (50% power, stir every 15 sec). Transfer to a small baggie, snip a tiny corner, and pipe eight little legs around each Reese’s. Dab chocolate on candy eyes and stick them in place. Let chocolate set before serving.
Pro Tips
- Chill Dough in Warm Climates → Prevents spreading.
- Candy Eyes → Available at most grocery or craft stores.
- Storage → Airtight container, room temp, up to 5 days.
Nutrition
- Calories: 152
- Protein: 3g
- Carbs: 18g
- Sugar: 12g
- Fat: 8g
- Fiber: 1g
Flavor Experiments
- Swap Reese’s for chocolate truffles for an extra indulgent spider.
- Add a pinch of cinnamon to the dough for a cozy fall flavor.
- Drizzle with white chocolate “webs” for extra Halloween flair.
🧊 Make It Once, Eat It All Week
- Fridge: Store in an airtight container for up to 5 days.
- Freeze Dough: Shape, roll in sugar, freeze on a tray, then store in bags for up to 3 months.
- Reheat: Microwave 10 sec or toast lightly for fresh-from-oven feel.
❌ Learn From My Mistakes
Once, I piped the spider legs before the cookies fully cooled… and ended up with slouchy melted spiders. Let them cool first unless you want “spider puddles.”
