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Peanut Butter Spider Cookies
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Peanut Butter Spider Cookies

Peanut Butter Spider Cookies are the ultimate Halloween treat—fun, festive, and packed with that classic peanut butter and chocolate combo everyone loves. These cookies start with a soft and chewy peanut butter base and are topped with a round chocolate candy to create the “body” of the spider. Add a few chocolate legs and candy eyes, and you've got a treat that's both creepy and irresistibly delicious. They’re perfect for Halloween parties, school events, or a spooky movie night at home
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Prep Time 20 minutes
Cook Time 10 minutes
15 minutes
Total Time 45 minutes
Servings: 24
Course: Dessert
Calories: 190
Ingredients Method Notes

Ingredients
  

  • For the Peanut Butter Cookies:
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • For the Spider Decoration:
  • 24 chocolate truffles or round chocolate candies like Lindor truffles or peanut butter cups
  • ½ cup semisweet chocolate chips for piping legs
  • Candy eyes store-bought or homemade

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheets about 2 inches apart.
  6. Flatten slightly with the palm of your hand or the bottom of a glass. Bake for 9–11 minutes, or until lightly golden and set.
  7. Remove from the oven and immediately press a chocolate truffle into the center of each cookie while still warm. Allow the cookies to cool completely so the chocolate sets.
  8. Melt the semisweet chocolate chips in a microwave-safe bowl in 20-second increments, stirring until smooth.
  9. Transfer the melted chocolate to a piping bag or small zip-top bag with a corner snipped off.
  10. Pipe 4 legs on each side of the chocolate “body.” Attach candy eyes using a tiny dab of melted chocolate as glue.
  11. Let the decorations set fully before serving or storing.

Notes

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Refrigerator: These cookies can be kept chilled for up to 1 week.
  • Freezing: Freeze undecorated cookies for up to 2 months. Add decorations after thawing.