Spooky Peanut Butter Spider Cookies
Spooky Peanut Butter Spider Cookies are a fun, festive Halloween treat made with mini Reese’s cups, a soft peanut butter cookie base, and chocolate spider legs. They’re creepy, cute, and perfect for parties or baking with kids.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- Pinch of salt
- 24 mini Reese’s cups
- ½ cup semi-sweet chocolate chips (melted)
- Candy eyes
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until a soft dough forms.
- Scoop 1-inch balls of dough and place 2 inches apart on baking sheet.
- Bake for 8–10 minutes, until edges are golden and centers soft.
- While still warm, press a mini Reese’s cup into each cookie center and let cool.
- Use a piping bag or zip-top bag filled with melted chocolate to draw 4 legs on each side of the Reese’s cup.
- While chocolate is still soft, press two candy eyes on each Reese’s cup.
- Let cookies sit until chocolate firms before serving or storing.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled and decorated cookies in a single layer with parchment between each, then thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg