Peanut Butter Spider Cookies Recipe

If you’re hunting for a Halloween treat that’s as cute as it is delicious, I’ve got just the thing: my Peanut Butter Spider Cookies Recipe. These little critters are fun to make, guaranteed to get a few smiles, and the peanut butter flavor is downright addictive. Whether you’re baking with kids or looking for a conversation starter at your next party, this recipe is a fan-freaking-tastic choice you’ll want to bookmark.

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Ingredients You’ll Need

This Peanut Butter Spider Cookies Recipe calls for classic baking staples plus a few fun extras to bring the eerie spider look to life. Each ingredient plays a unique role, so I love using creamy peanut butter to keep the cookies moist and tender. And for the decorations? Candy eyes are what truly bring the spiders to life!

• All-purpose flour: Provides the base—make sure it’s fresh for the best crumb.
• Baking soda: Gives a gentle rise to keep these cookies from turning too dense.
• Salt: Enhances all those peanut buttery flavors.
• Granulated sugar: For sweetness and a bit of crunch when you roll the dough.
• Light brown sugar: Adds moisture and a subtle caramel note.
• Creamy no-stir peanut butter: The heart of the recipe—skip the natural kind to avoid watery dough!
• Unsalted butter, room temperature: For richness and tenderness.
• Large egg, room temperature: Helps bind everything perfectly.
• Pure vanilla extract: Boosts the overall flavor depth.
• Mini Reese’s cups: The adorable spider bodies—unwrapped, of course!
• Chocolate chips: Melted for piping spider legs.
• Candy eyes: The finishing touch—grab them in the baking aisle or craft store.

Variations

I love to personalize this Peanut Butter Spider Cookies Recipe depending on the occasion or who I’m baking for. You can easily swap out elements or add your flair—trust me, mixing things up keeps the whole process exciting.

• Gluten-Free Version: I switched to a gluten-free flour blend once and was thrilled at how well it held together without sacrificing that great peanut butter flavor.
• Nut Allergies: If you’re cooking for friends with allergies, sunflower seed butter is a solid sub that still gives you that creamy texture.
• Spooky Decorations: Swap candy eyes for colored icing or mini gummy spiders–these little touches make them perfect party snacks.
• Chocolate Peanut Butter Twist: Fold in mini chocolate chips directly into the dough for an extra layer of indulgence I just can’t resist.

How to Make Peanut Butter Spider Cookies Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 375º F and lining your baking sheet with parchment paper. This little setup step means no cookies stick and makes cleanup a breeze—one of those kitchen hacks I swear by.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. I find this helps distribute everything evenly so you don’t get any weird salty bites or clumps of soda. Set this aside while you cream the butter and sugars.

Step 3: Cream Butter, Sugars & Peanut Butter

Using a stand mixer or hand mixer, combine granulated sugar, brown sugar, unsalted butter, and the creamy peanut butter. Beat for about 2 minutes until it’s fluffy and well combined. It’s important to scrape down the sides so everything melds perfectly.

Step 4: Add Egg and Vanilla

Mix in the large egg and vanilla extract until everything is just combined—about 30 seconds. You don’t want to overmix here; a gentle touch keeps the texture spot on.

Step 5: Combine Wet & Dry Ingredients

With the mixer on low, slowly add the dry flour mixture and beat just until combined. Stop once you don’t see any more flour—overmixing will lead to tougher cookies, and that’s the last thing we want.

Step 6: Shape and Sugar-Coat

Scoop a heaping tablespoon of dough and roll it into 1-inch balls. Roll each ball in the extra granulated sugar to give the cookies a delicate crunch on the outside. Place these on the baking sheet at least 1 ½ inches apart to give them room to bake evenly.

Step 7: Bake and Add Reese’s Cup “Spider” Body

Bake your cookies for about 10 minutes or until they’re light golden brown. Once out of the oven, let them cool for just 3 minutes—then gently press a mini Reese’s cup in the center of each cookie. This step is crucial because pressing while the cookie is too hot or too cold can break the cup or the cookie.

Step 8: Pipe Chocolate Legs and Add Candy Eyes

Melt your chocolate chips in 50% power increments in the microwave, stirring every 15 seconds until silky smooth. Pour into a small plastic bag, snip a tiny corner, and pipe spider legs stretching from the Reese’s cup. Dab some melted chocolate on the back of each candy eye and press them onto the cup—these eyes really bring your creepy crawlers to life! Let everything set before serving.

How to Serve Peanut Butter Spider Cookies Recipe

Garnishes

I usually keep it simple with candy eyes and that mini Reese’s cup because they deliver such an adorable, professional look. But I’ve also sprinkled a little edible glitter once—my family went crazy for the sparkly effect paired with the spider legs!

Side Dishes

These cookies pair well with a cold glass of milk, a hot cup of coffee, or spiced cider if you’re going for that autumn vibe. I’ve also served them with a scoop of vanilla ice cream to make a playful dessert for little holiday guests.

Creative Ways to Present

Try arranging your Peanut Butter Spider Cookies Recipe on a platter with a web made of thin licorice strips or shredded coconut dyed black with food coloring. For Halloween parties, I’ve even placed them atop small cupcake “graves” with edible tombstone picks—kids love the spooky atmosphere!

Make Ahead and Storage

Storing Leftovers

Save any leftovers in an airtight container at room temperature for up to 5 days. I find the candy eyes and Reese’s cups hold up well, and the cookies stay chewy and fresh if not stacked too tightly.

Freezing

You can freeze the cookie dough balls for up to 3 months. Just pop the shaped dough on a tray, freeze until solid, then transfer to a freezer-safe container. When you’re ready, bake directly from frozen—just add a couple of extra minutes to the baking time.

Reheating

If you want warm cookies later, reheat them gently in the microwave for about 10–15 seconds. Be careful not to melt the chocolate decorations too much—warming just softens the cookie to that freshly baked texture I adore.

FAQs

Final Thoughts

This Peanut Butter Spider Cookies Recipe has become one of my all-time favorites, not just because the cookies taste amazing, but because they turn the act of baking into a fun, memorable event. I love how the simple ingredients come together so beautifully, and how decorating each spider sparks so much creativity and joy. I hope you’ll give this recipe a try and watch it become a new classic in your kitchen, just like it has in mine!

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