Can I make these cookies in advance?

Yes! You can prepare the dough up to 2 days in advance and store it in the fridge. You can also bake the cookies and store them in an airtight container for up to 3 days, or freeze them for up to 3 months.

What type of peanut butter should I use?

Stick with classic creamy peanut butter like Jif or Skippy. Natural peanut butter tends to separate and will affect the texture of the dough, making it oily or too dry.

What’s the best way to melt the chocolate for spider legs?

Use a microwave-safe bowl and melt the chocolate chips at 50% power in 1-minute intervals, stirring each time until smooth. A squeeze bottle or a plastic sandwich bag with the tip cut off makes piping easy and mess-free.

How can I keep the Reese’s cups from melting too much?

Freeze the Reese’s cups while the cookies bake. Press them in gently once the cookies are out of the oven and let them cool completely before adding the legs and eyes. This prevents them from becoming too soft or losing their shape.

Peanut Butter Spider Cookies – Easy Recipe for Halloween

Name: Peanut Butter Spider Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, room temperature; 1/2 cup (107g) brown sugar; 1/3 cup (66g) granulated sugar; 3/4 cup (201g) creamy peanut butter (not natural); 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups (180g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 tablespoons granulated sugar (for rolling); 24 mini Reese’s Peanut Butter Cups; 1/2 cup (85g) semi-sweet chocolate chips (for melting); 48 candy eyeballs

Description

Soft and chewy Peanut Butter Spider Cookies are the ultimate Halloween treat. Made with a classic peanut butter cookie base, mini Reese’s cups, melted chocolate for spider legs, and candy eyes for a spooky finish, these cookies are festive, fun, and perfect for parties or baking with kids.

Ingredients

Scale

1/2 cup (113g) unsalted butter, room temperature
1/2 cup (107g) brown sugar
1/3 cup (66g) granulated sugar
3/4 cup (201g) creamy peanut butter (not natural)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (for rolling)
24 mini Reese’s Peanut Butter Cups
1/2 cup (85g) semi-sweet chocolate chips (for melting)
48 candy eyeballs

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Instructions

Unwrap about 24 mini Reese’s cups and place them in a bowl in the freezer to chill.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.
Add in the peanut butter, egg, and vanilla extract. Beat again until well combined.
Add flour, baking soda, baking powder, and salt. Mix on low speed or with a spatula until just combined.
Using a tablespoon or cookie scoop, form balls of dough and roll them between your palms to smooth.
Roll each dough ball in the granulated sugar and place 2–3 inches apart on the baking sheet.
Bake for 8–11 minutes or until the edges are lightly golden and the tops start to crack.
Remove from the oven and immediately press a chilled mini Reese’s into the center of each cookie.
Let cookies cool on the baking sheet for 15–20 minutes to prevent the Reese’s from melting.
Melt the chocolate chips in the microwave at 50% power, stirring every minute until smooth.
Transfer melted chocolate into a squeeze bottle or piping bag with a small tip. Pipe 4 legs on each side of the Reese’s cup.
Use a dab of melted chocolate to attach candy eyes on top of the Reese’s. Let the chocolate set completely before serving.

Notes

Freeze the Reese’s cups before use to prevent them from melting when added to warm cookies.
Use a cookie scoop for uniform cookie sizes and even baking.
Add the candy eyes before the chocolate hardens for best sticking results.
Let cookies cool completely before transferring to prevent deformation.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 120mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg