Pumpkin patch brownie bites are perfect for Halloween. A chewy bite sized brownie, topped with chocolate ganache, oreo crumbs, and a pumpkin candy. I can not get over how cute these brownie bites are! They were a huge hit with my kids and I have …
Dirt and worms cookies are chewy double chocolate cookie, topped with ganache, oreo cookie crumbles, and a gummy worm. A new take a a classic childhood dessert! These cookies were a huge hit with my kids and my nephews! Not only do they look super …
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.
You Might Also Like
- Melting Moments Pumpkin Cookies
- Jack O’lantern Halloween Focaccia Bread
- Chocolate Reese’s Pieces Cookies
- Cookie Monster Cookies
- Thick and Chewy Monster Cookies
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.
This Jack O’lantern Halloween Focaccia Bread is a great alternative for Halloween themed sweet treats. I know this time of year most of us eat more sugar than usual. This bread still has the Halloween theme, it’s super cute, and best of all it is …
Chocolate Reese’s Pieces Cookies are big chewy chocolate cookies loaded with mini peanut butter Reese’s pieces. This recipe requires no chilling and is easy to create. The perfect chocolate and peanut butter cookie combination. They are a year round type of cookie but I love …
These melting moments pumpkin cookies are not only adorable, they also taste amazing, are super soft, and easy to make. They are also a great option for a Fall treat for those who do not like the pumpkin spice flavour. These cookies look like pumpkins but the flavour is similar to that of a sugar cookie.
I made these the other day with my two toddlers. My little ones love baking, but love it even more when we add food colouring, The other bonus with this recipe is it does not use any eggs.
My kids and I had a great time baking these cookies and was a great Fall activity to share together.
How To Make These Cookies
Making the Dough
To make these cookies start by whisking together flour, cornstarch, and salt in a medium sized bowl and set aside.
In a large bowl mix room temperature butter and powdered sugar. You can mix by hand, an electric mixer, or in a stand mixer with the paddle attachment on. Mix until butter and powdered sugar are well combined and smooth. Add in the vanilla extract.
Gradually add in the flour mixture and mix until well combined.
Scoop out 3 tablespoons of dough and place in a separate smaller bowl, this will be for the stems of the pumpkins. Add in the green food colouring and mix until well combined. Gradually add in more green food colouring until the get the colour you desire. Set aside.
In the large bowl add in the yellow and red food colouring to make the orange pumpkin colour. If you have orange food colouring on hand you can just use that, but most food colouring sets do not come with orange. Keep adding in more yellow and red until you get the desired orange colour. I find you want to add two parts yellow to one part red to get a nice orange colour. Mix well so all dough is coloured evenly.
Shaping The Cookies
To shape the pumpkin cookies scoop out 1 and 1/2 tablespoons worth of the orange dough. In your hands roll into a smooth ball. Gently squish the dough to flatten slightly. Using your thumb and index finger squish the dough on parallel sides to great an oval. Place on a lined baking sheet.
To form the pumpkin lines use the rounded portion of a fork press it into the cookie four times.Two on the left side and turn the fork and make two indents on the right side.
Pinch off a portion of the green dough, shape into a stem and press it against the top side of the cookie.
Continue these steps with the remaining dough until all the pumpkin cookies are formed. Place cookies 2 inches apart on the baking sheet.
Bake for 11-13 minutes at 350F or until cookies are golden brown on the bottom. Let cookies cool for 5 minutes on the pan before moving to a wire rack to cool completely.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Melting Moments Pumpkin Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Love
- Mini Pumpkin Cheesecakes
- Halloween Peanut Butter Spider Cookies
- Jack O’lantern Halloween Focaccia Bread
- Pumpkin Bread with Streusel Topping
- Pumpkin Crinkle Cookies
Melting Moments Pumpkin CookiesJessie M
- 1 & 1/2 C all purpose flour
- 1/2 C cornstarch
- 1/4 tsp salt
- 1 C unsalted butter room temperature
- 1/2 C powdered sugar
- 1 tsp vanilla extract
- red, yellow, and green food colouring
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a medium sized bowl whisk together flour, cornstarch, and salt. Set aside.
- In a large bowl cream butter and powdered sugar until smooth.
- Add in the vanilla, mix well.
- Gradually add in the flour mixture and mix until well combined.
- Take out 3 tbsp worth of dough and place in separate bowl, this dough will be used for the pumpkin stems. Add in the green food colouring and mix. tart with 1/4 tsp and keep adding more until you get the colour you desire.
- In the large bowl add in the red and yellow food colouring. Start with 1 tsp red and 1/2 tsp yellow. Keep adding more food colouring until you get the orange colour you desire. Make sure the colouring is well mixed into the dough.
- To assemble the pumpkins scoop out 1 & 1/2 tsp of the orange dough. Roll dough in your hands to make it smooth. In your hands, gently push down on the dough to flatten it slightly. Then with your thumb and index finger squish two parallel sides to create an oval shape. Place dough on the cookie sheet.
- To form the pumpkin lines press the rounded section of a fork into the cookie. Do two indents on the right side, then turn fork and to do more indents on the left side (see picture above).
- Pinch of a piece of the green dough and shape into a stem and stick it onto the top of the orange cookie.
- Repeat this with the remaining cookies. Place them 2 inches apart of the baking sheet.
- Bake for 11-13 minutes or until bottoms are golden brown.
- Allow them to cool on the pan completely before moving.