Halloween Peanut Butter Spider Cookies
These Halloween Peanut Butter Spider Cookies are big, each made with 3 tbsp worth of dough. The cookie itself is an amazing peanut butter cookie; thick, chewy, and so delicious! The spider is made of a mini Reese’s Pieces peanut butter cup with candy eyes and semi-sweet chocolate legs.
Although Halloween is going to look very different this year thanks to Covid-19, it does not change our plans to have fun. Instead of going trick or treating, this year we are brining our two toddlers to my sister’s house to do a “Easter Egg” candy hunt and dinner. For dessert I wanted to bring something Halloween themed but just couldn’t decide what to do. In the end I modified my Reese’s Pieces Peanut Butter Cookies recipe to create these adorably spooky spider cookies!
How to Make these Cookie
Preheat your oven to 350F and line baking sheets with parchment paper.
Making the Peanut Butter Cookie Base
In a large bowl or stand mixer with the paddle attachment on cream butter and sugars together until light and fluffy. I usually beat mine for about 2 minutes. Add in peanut butter and continue mixing. Add in eggs and vanilla extract and mix till well combined.
In a separate medium sized bowl whisk together flour, baking soda, and salt. Add dry ingredients to the wet and mix just until no flour streak remain.
Scoop 3 tbsp worth of dough and roll into a ball (or use a medium sized cookie/ice cream scoop) and place on the lined cookie sheet 3 inches apart. I usually get 6 cookies per sheet. Bake for 10 minutes or until edges are starting to turn golden brown.
Cool cookies on the pan for a few minutes before moving to a wire rack to cool completely.
Decorating the Spiders
Once cookies have cooled it is time to decorate. Get your decorating area ready, this mean having candy balls and Reese’s Pieces cups near by. Melt the chocolate in the microwave. I find it takes about 2 minutes and I stop and stir every thirty seconds. You want the chocolate to be fully melted and smooth. Add the melted chocolate to a piping bag and cut the tip just a little so only a small amount of chocolate comes out. If you do not have a piping bag you can add it into a large sip lock bag and cut a corner.
First put the eyes on the peanut butter cup spiders. Do this by adding two small dabs of chocolate on one side of the peanut butter cup and placing the ball/eye ball candies on. I find it is easiest if you make all the spider faces and then place them on the cookies.
After all the faces are made cut your piping bag hole a little bigger to allow more chocolate to flow. Add a dab of chocolate to the top middle of each cookie and place on the peanut butter cup.
With the spider body in place it is now time to pipe on the legs. Start with the piping bag against the bottom of the peanut butter cup and pull down to create legs. Give each spider eight legs.
Allow the chocolate to set before eating or storing in an airtight container.
Hope you enjoy this fun and spooky cookies as much as we did, Happy Halloween!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Halloween Peanut Butter Spider Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Halloween Peanut Butter Spider CookiesJessie M
- 1 C butter softened
- 1 C brown sugar
- 3/4 C white sugar
- 1 C smooth peanut butter
- 2 eggs
- 1 & 1/2 tsp vanilla extract
- 2 & 1/2 C all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 26 mini reese's pieces peanut butter cups
- 52 silver/white candy balls or mini eye ball candies
- 1 C semi sweet chocolate chips
Making the Cookies
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl or stand mixer beat butter, white sugar, and brown sugar until light and fluffy (usually takes 2-3 minutes).
- Add in peanut butter and mix until ingredients are well combined.
- Mix in eggs and vanilla.
- In a separate medium sized bowl whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet and mix just until no flour streaks remain.
- Scoop 3 tbsp worth of dough and roll into a ball (or use a medium sized cookie/ice cream scoop) and place on the lined cookie sheet 3 inches apart. I usually get 6 cookies per sheet.
- Bake for 9-11 minutes or until the edges start to turn golden brown.
- Allow cookies to cool on the pan for a few minutes before moving to a wire rack to cool complete.
- Once cookies have cool completely melt chocolate chips. To do this, add them into a microwave safe bowl and microwave for 2 minutes. Stop and stir every 30 seconds.
- After the chocolate is melted add it into a piping bag and cut the tip so the chocolate comes out in small amounts.
- On each of the mini peanut butter cups add two small dabs of melted chocolate and add on two balls/candy eyeballs. Do this for all of the peanut butter cups.
- After all the faces are made cut your piping bag hole a little bigger to allow more chocolate to flow.
- Add a dab of chocolate to the top middle of each cookie and place on the peanut butter cup.
- To add the legs start with the piping bag against the bottom of the peanut butter cup and pull down. Give each spider eight legs.
- Allow chocolate to set before eating or storing in an airtight container.