Spider Cookies

Creepy, cute, and oh-so-delicious, these Peanut Butter Spider Cookies are the ultimate Halloween treat! Chewy, sweet, and topped with mini Reese’s cups and candy eyes, they’re as fun to make as they are to eat.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Chill time 30

Total Time 1

Servings cookies

Calories 180

Author Kim

Ingredients

1 3/4 cups (218g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (112g, 1 stick) unsalted butter softened
3/4 cup (120g) creamy peanut butter
1/2 cup (100g) granulated sugar
1/2 cup (112g) packed brown sugar
1 large egg room temperature
1 teaspoon vanilla extract

Topping

1/2 cup (100g) granulated sugar for rolling
28 Reese's miniature peanut butter cups unwrapped
1/4 cup (43g) chocolate chips
candy eyeballs

Instructions

In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and peanut butter until smooth. Add both sugars and beat for 2–3 minutes, until light and fluffy. Mix in the egg and the vanilla extract.
With the mixer on low, slowly add the flour mixture and beat just until combined. Cover the dough and refrigerate for at least 30 minutes, or up to 3 days.
Preheat the oven to 375°F. Line baking sheet with parchment paper or a silicone baking mat and set aside.
Roll the dough into 1-inch to 1.5-inch balls and roll each one in sugar. Place on a baking sheet about 2-inches apart. Bake for about 10 minutes, or until the edges are lightly golden.
Remove from the oven and let cool for just 3 minutes. Then, gently press a mini Reese’s cup into the center of each cookie, working quickly. Transfer the cookies to a freezer-safe dish and freeze for 10–15 minutes, or until the peanut butter cups are set. (You can transfer them to the dish before pressing the Reese's, if you'd prefer.) It’s perfectly fine if they melt slightly.
To make the spider legs, melt the chocolate chips in the microwave, stirring every 20 seconds until smooth. Transfer the melted chocolate to a plastic bag, with a very small snip off a corner, and pipe legs around each Reese’s cup. Add a small dab of chocolate to the back of the candy eyes and press them onto the Reese’s. Let the chocolate set before serving.

Notes

Room Temperature: Store spider cookies in an airtight container for up to 3–4 days. Keep them out of direct sunlight to prevent the chocolate from softening too much.
Freezing: Place baked and cooled cookies in a single layer in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Tip: If the Reese’s cups or chocolate legs soften, pop the cookies in the fridge or freezer for a few minutes to firm them up before serving.

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