Peanut Butter Spider Cookies Recipe

If you’re looking for a fun, festive treat that’s as adorable as it is delicious, you’ve got to try this Peanut Butter Spider Cookies Recipe. These little critters are not only perfect for Halloween or any spooky occasion, but they also pack that rich, nutty peanut butter flavor everyone loves. I promise you, once you make them, your family and friends will be asking for these creepy-cute cookies all year round!

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Ingredients You’ll Need

The magic here is the balance between creamy peanut butter and buttery cookie dough, with just the right hint of sweetness thanks to sugars and chocolate. When shopping, keep an eye out for no-stir creamy peanut butter to make mixing effortless and some fun candy eyes to bring your spiders to life!

• All-purpose flour: The backbone of your cookie dough; it gives a perfect chewy texture.
• Baking soda: Helps your cookies rise just enough without spreading too thin.
• Salt: Enhances all the flavors, especially peanut butter and chocolate.
• Granulated sugar: Adds crispness and helps the cookies get a nice golden color.
• Light brown sugar: Brings a subtle caramel flavor and moisture to the dough.
• No-stir creamy peanut butter: I like using Skippy’s all natural variety—it mixes smoothly and tastes fantastic.
• Unsalted butter: Room temperature butter makes it easier to cream with the sugars for a fluffy dough.
• Large egg: Binds the dough together and adds richness.
• Pure vanilla extract: A splash enhances all the flavors and adds warmth.
• Mini Reese’s cups: The spider’s body—chocolate and peanut butter rolled into one little candy.
• Chocolate chips: Melted for piping on the spider legs and attaching candy eyes.
• Candy eyes: These bring your peanut butter spiders to life and are usually found at craft or grocery stores.

Variations

I love making this Peanut Butter Spider Cookies Recipe my own by switching up the toppings or adding little twists here and there—it’s fun to play around, and you can adapt it perfectly to your mood or dietary needs.

• Peanut Butter Variations: I’ve tried it with natural peanut butter with a bit of stirring, which works fine but changes the texture slightly—feel free to experiment based on your brand preferences.
• Chocolate Swap: Dark chocolate chips instead of regular semi-sweet add a richer flavor that my husband really appreciates.
• Nut-Free Version: Use sunflower seed butter in place of peanut butter, and swap Reese’s for allergy-friendly candies.
• Seasonal Spins: Around Christmas, I swap candy eyes for mini red candies and create “reindeer” cookies instead!

How to Make Peanut Butter Spider Cookies Recipe

Step 1: Prepare Your Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This ensures your leavening and seasoning are evenly distributed. I like to do this first while the mixer bowl is clean so I can move smoothly onto the wet ingredients next.

Step 2: Cream Butter, Sugars, and Peanut Butter

In your mixer bowl, combine the softened unsalted butter with the granulated and brown sugars and the creamy peanut butter. Beat on medium speed until everything turns light and fluffy, about 2 minutes. Scraping down the sides halfway helps everything incorporate evenly.

Step 3: Add Egg and Vanilla

Next, add your egg and vanilla extract, then mix just until combined. You’ll see the dough come together smoothly and get slightly glossy. Don’t overbeat here—just enough to mix in those flavors well.

Step 4: Combine Dry and Wet Ingredients

With your mixer on low speed, slowly add the flour mixture you combined earlier. Beat just until everything is mixed—overworking the dough might make your cookies tough, and we want them soft and chewy.

Step 5: Shape and Sugar-Coat Your Dough Balls

Scoop out full tablespoons of dough and roll them into roughly 1-inch balls. Then roll each ball in some extra granulated sugar—this gives your cookies a subtle crunch and pretty sparkle once baked. Place them on your parchment-lined baking sheet, giving them about 1 ½ inches space so they don’t stick together.

Step 6: Bake and Add Reese’s Body

Bake your cookies at 375ºF for about 10 minutes or until they’re lightly golden around the edges. When you take them out, wait just 3 minutes before gently pressing an unwrapped mini Reese’s cup in the center of each cookie. This timing helps the cookie be soft enough for the candy to stick but firm enough to hold shape.

Step 7: Melt Chocolate and Create Spider Legs

Melt your chocolate chips in the microwave at 50% power, stirring every 15 seconds until silky smooth. Pour the melted chocolate into a plastic baggie and snip a tiny corner to pipe on spider legs around each mini Reese’s body. Then, dab some chocolate on the back of a candy eye and place it onto the Reese’s cup — these little eyes make all the difference in the presentation! Let everything set completely before diving in.

How to Serve Peanut Butter Spider Cookies Recipe

Garnishes

I tend to stick with classic candy eyes for these cookies because they’re just pure fun and so expressive. Sometimes, for a quirky twist, I add tiny red sprinkles around the edges for a “spooky blood” effect that’s perfect for Halloween parties.

Side Dishes

For a cozy dessert spread, I like pairing these spider cookies with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream on the side. The creamy drinks balance the rich peanut butter and chocolate perfectly.

Creative Ways to Present

At my last Halloween bash, I arranged these Peanut Butter Spider Cookies Recipe on a dark-colored platter lined with fake spider webs and plastic spiders for an over-the-top creepy vibe. Kids loved picking their own “creepy crawly” treat! For a less spooky gathering, placing the cookies on colorful plates with matching napkins makes them pop as a fun centerpiece.

Make Ahead and Storage

Storing Leftovers

I store these spider cookies in an airtight container at room temperature, and they stay soft and fresh for up to 5 days. If you need to make them ahead for a party, I recommend adding the Reese’s and decorating right before serving so the chocolate looks its best.

Freezing

You can freeze the cookie dough balls for up to 3 months. When you’re ready, just pop them on a baking sheet straight from the freezer and add a couple of extra minutes to the baking time. This has saved me more than once when I wanted freshly baked cookies on short notice!

Reheating

If you have leftover baked cookies that have gone a bit firm, a quick 10-15 second zap in the microwave brings back their soft chewiness—just don’t overdo it or they’ll become tough!

FAQs

Final Thoughts

I absolutely love how this Peanut Butter Spider Cookies Recipe brings together playful presentation and classic comfort-food flavors. When I first made these with my kids, their eyes lit up at the little peanut butter spider result—and it’s been a go-to treat for us ever since. Whether you’re baking for a party, holiday, or just a fun afternoon snack, these cookies are easy to make and endlessly delightful. Give them a try—I have a feeling you’ll be smitten too!

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