Can I Make Spooky Spider Cookies Ahead of Time?

Yes. You can bake the peanut butter cookie bases ahead of time and store them in an airtight container after they have cooled completely. For the best presentation, add the marshmallow spiderwebs, peanut butter cup bodies, chocolate legs, and candy eyes closer to serving time. Once decorated, allow the Spooky Spider Cookies to sit for several hours before stacking or transporting them. This gives the marshmallow webs enough time to become less sticky.

How Do I Keep the Marshmallow Spiderwebs From Becoming Too Sticky?

Melt only a small portion of mini marshmallows at a time and stretch the strands over completely cooled cookies. The marshmallow cools and firms quickly, so preparing several small batches is easier than melting everything at once. After decorating, leave the cookies undisturbed so the webbing can set. If you plan to stack your Halloween spider cookies, place parchment or wax paper between the layers to protect the decorations.

Can I Make Spooky Spider Cookies Without Peanut Butter?

Yes, although the flavor and texture will differ from the original recipe. Start with a sturdy sugar cookie or another nut-free cookie that can support the decorations. Replace the peanut butter cups with appropriately sized nut-free chocolate candies. Always check the labels on chocolate, marshmallows, candy eyes, and other decorations if you are preparing the cookies for someone with a food allergy.

Easy Spooky Spider Cookies for Halloween

Name: Spooky Spider Cookies
Prep time: 45 min
Cook time: PT-497562H22M59S
Total time: PT-497562H22M59S
Cuisine: American
Ingredients: 1 1/4 cups (282 g) unsalted butter, softened to room temperature; 1 1/2 cups (300 g) light brown sugar, tightly packed; 1/4 cup (50 g) granulated sugar; 1 cup (280 g) creamy peanut butter; 2 large eggs; 1 large egg yolk; 1 teaspoon vanilla extract; 3 1/4 cups (400 g) all-purpose flour; 1 tablespoon cornstarch; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1/2 cup granulated sugar, for rolling; 10 ounces (285 g) dark chocolate melting wafers; 2 cups mini marshmallows, divided; 40 miniature peanut butter cups, chilled; Small candy eyes, as needed for decorating

Description

Spooky Spider Cookies are soft peanut butter cookies decorated with stretchy marshmallow spiderwebs, miniature peanut butter cup bodies, dark chocolate legs, and candy eyes. These creepy-cute cookies are a fun homemade Halloween dessert for parties, bake sales, and family celebrations.

Ingredients

Scale

1 1/4 cups (282 g) unsalted butter, softened to room temperature
1 1/2 cups (300 g) light brown sugar, tightly packed
1/4 cup (50 g) granulated sugar
1 cup (280 g) creamy peanut butter
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3 1/4 cups (400 g) all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup granulated sugar, for rolling
10 ounces (285 g) dark chocolate melting wafers
2 cups mini marshmallows, divided
40 miniature peanut butter cups, chilled
Small candy eyes, as needed for decorating

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Instructions

Place the miniature peanut butter cups in the refrigerator to chill while preparing the cookie dough.
Combine the softened butter, brown sugar, and 1/4 cup granulated sugar in a large mixing bowl. Beat for about 1 minute, or until well combined.
Add the creamy peanut butter and mix until incorporated.
Add the eggs and egg yolk one at a time, mixing after each addition and scraping the sides and bottom of the bowl as needed.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the peanut butter mixture, mixing until a uniform dough forms.
Refrigerate the cookie dough for 30 minutes. If the dough remains very sticky or spreads too much during baking, chill it for up to 30 minutes longer.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Place the remaining 1/2 cup granulated sugar in a small bowl.
Scoop the chilled dough into approximately 1 1/2-tablespoon portions. Roll each portion into a ball, coat it in granulated sugar, and arrange the cookies at least 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes.
While the cookies are still warm, gently press the wide top of a chilled, still-wrapped peanut butter cup into the center of each cookie to create an indentation. Remove the candy and allow the cookies to cool completely.
Place approximately 1/4 cup mini marshmallows in a microwave-safe bowl. Microwave for about 10 seconds, or until the marshmallows begin to puff, then stir to deflate them.
Carefully pinch a small amount of melted marshmallow between the fingers of both hands, stretch it into thin strands, and drape the strands over the cooled cookies to create spiderwebs. Repeat with fresh small batches of marshmallows until all cookies are decorated.
Allow the marshmallow webs to begin setting while preparing the chocolate.
Melt the dark chocolate wafers according to the package directions and allow the chocolate to cool for about 5 minutes. Transfer it to a small zip-top or piping bag and snip off a tiny corner.
Pipe a small amount of melted chocolate into the indentation of one cookie. Unwrap a chilled peanut butter cup and place it wide-side down into the chocolate.
Pipe four chocolate legs on each side of the peanut butter cup to create eight spider legs.
Place a small dab of melted chocolate on the back of each candy eye and attach two eyes to the peanut butter cup. Repeat with the remaining cookies.
Allow the chocolate to harden and the marshmallow webs to set before serving, stacking, or transporting the Spooky Spider Cookies.

Notes

Keep the miniature peanut butter cups chilled until you are ready to decorate so they remain firm and easy to handle.
Chill the cookie dough for at least 30 minutes to help prevent excessive spreading.
Use the wrapped peanut butter cups to create indentations while the cookies are warm, but wait until the cookies have cooled completely before attaching the unwrapped candies.
Melt the mini marshmallows in small batches because they cool and become difficult to stretch quickly.
Dark chocolate melting wafers are recommended because they melt smoothly and set quickly.
Allow the melted chocolate to cool slightly before piping so the spider legs are easier to control.
The chocolate sets faster than the marshmallow webbing. Let decorated cookies rest for a few hours before stacking or transporting them.
Store completely set cookies in an airtight container, placing parchment or wax paper between layers if stacking.

Prep Time: 45 minutes
Cook Time: 8-10 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 196 kcal
Sugar: 16 g
Sodium: 166 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: Not available
Trans Fat: Not available
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 15 mg