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Halloween Peanut Butter Spider Cookies - Cute, Creepy, and Delicious

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for rolling)
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 24 chocolate truffles, round chocolates, or mini peanut butter cups (for the spider bodies)
  • 1/2 cup chocolate chips or melting chocolate (for spider legs)
  • 48 candy eyes
  • Optional: 1 tablespoon milk or cream to thin the melted chocolate for piping

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the fats and sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. This step creates that classic chewy texture.
  3. Add egg and vanilla: Beat in the egg and vanilla until smooth and fully combined.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Combine: Add the dry ingredients to the wet mixture and mix on low until just combined. Don’t overmix.
  6. Shape the cookies: Scoop dough into 1-tablespoon balls. Roll each ball in a little granulated sugar and place on the prepared sheets, spacing about 2 inches apart.
  7. Bake: Bake for 9–11 minutes, until the edges are set and the tops crack slightly. The centers should still look soft.
  8. Create space for the spiders: Right after removing from the oven, gently press the center of each cookie with the back of a teaspoon or a small round spoon to make a shallow indentation.
  9. Add the spider bodies: While the cookies are still warm but not melting-hot, press a chocolate truffle or mini peanut butter cup into the center of each cookie. Let them sit on the baking sheet for 5 minutes to set.
  10. Melt the chocolate: In a microwave-safe bowl, melt chocolate chips in 20–30 second bursts, stirring between each, until smooth. If it’s too thick to pipe, stir in up to 1 tablespoon of milk or cream.
  11. Pipe the legs: Transfer melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped. Pipe four legs on each side of the chocolate body, curving them slightly for a realistic look.
  12. Add eyes: Dot a tiny bit of melted chocolate on the back of two candy eyes and stick them onto each spider body. Press gently so they adhere.
  13. Set and serve: Let cookies cool until the chocolate legs set, about 20–30 minutes at room temperature, or pop the trays in the fridge for 10 minutes to speed it up.