why make this recipe
Peanut Butter Spider Cookies are a fun and delicious treat, especially great around Halloween or any time you want to add a little creativity to your baking. They are simple to make and will impress your family and friends. The combination of creamy peanut butter with chocolate and fun candy details makes these cookies a hit. Plus, they are soft, chewy, and oh-so-peanut buttery!
how to make Peanut Butter Spider Cookies
Ingredients:
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter (not natural)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Granulated sugar (for rolling the cookies)
- Mini Reese’s Peanut Butter Cups
- 1/2 cup (85g) semi-sweet chocolate chips (for melting)
- Candy eyeballs
Directions:
- Unwrap about 24 mini Reese’s cups, place them in a bowl, and put them in the freezer. This helps them keep their shape when added to hot cookies.
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer for 1 minute until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, and beat again for less than 1 minute.
- Mix in the flour, baking soda, baking powder, and salt on low speed or with a spatula just until combined. Be careful not to overmix.
- Use a small cookie scoop or tablespoon to form tablespoon-sized balls from the dough. Roll the dough in your hands to make uniform balls, then roll them in granulated sugar.
- Place the cookies 2-3 inches apart on a silicone-lined baking sheet and bake for 8-11 minutes, until the edges begin to crack and turn golden.
- Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie. Let the cookies cool for 15-20 minutes before moving them to a cooling rack. Moving them too soon could cause the Reese’s to sink.
- Place the chocolate chips in a microwave-safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute until fully melted.
- Transfer the melted chocolate into a squeeze bottle or a sandwich bag with a cut corner. Draw 4 legs on each side of the cookies with the melted chocolate.
- Use a small amount of melted chocolate on the back of the candy eyeballs to attach them to the Reese’s cup. Allow the chocolate to set before moving the cookies to a serving platter.
how to serve Peanut Butter Spider Cookies
Serve these cookies as a delicious snack or dessert at parties, especially Halloween gatherings. They are fun to look at and even better to eat! Consider presenting them on a spooky platter for fun decoration.
how to store Peanut Butter Spider Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you prefer them to last longer, you can keep them in the fridge for up to two weeks.
tips to make Peanut Butter Spider Cookies
- Make sure the butter is at room temperature for the best mixing results.
- Don’t skip the freezing step for the Reese’s cups; it really helps maintain their shape.
- Be careful not to overmix the dough to keep the cookies soft and chewy.
variation
You can change up the candies on top or use different types of chocolate. Try adding crushed Oreo cookies or M&M’s for more color and fun.
FAQs
Q: Can I use natural peanut butter?
A: It’s best to use creamy peanut butter that is not natural, as natural peanut butter can change the texture and consistency of the cookies.
Q: How do I know when the cookies are done?
A: Look for cracks on the edges and a light golden color. The centers may look soft, but they will firm up as they cool.
Q: Can I freeze these cookies?
A: Yes! You can freeze the baked cookies for up to three months. Just store them in an airtight container or freezer bag.
Peanut Butter Spider Cookies
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Fun and delicious Peanut Butter Spider Cookies, perfect for Halloween with a creamy peanut butter and chocolate combination.
Ingredients
- ½ cup (113g) unsalted butter (room temperature)
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter (not natural)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Granulated sugar (for rolling the cookies)
- Mini Reese’s Peanut Butter Cups
- ½ cup (85g) semi-sweet chocolate chips (for melting)
- Candy eyeballs
Instructions
- Unwrap about 24 mini Reese’s cups, place them in a bowl, and put them in the freezer.
- Preheat the oven to 350°F.
- In a mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer for 1 minute until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, and beat again for less than 1 minute.
- Mix in the flour, baking soda, baking powder, and salt on low speed.
- Use a small cookie scoop or tablespoon to form tablespoon-sized balls from the dough.
- Roll the dough in your hands to make uniform balls, then roll them in granulated sugar.
- Place the cookies 2-3 inches apart on a silicone-lined baking sheet and bake for 8-11 minutes.
- Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie.
- Let the cookies cool for 15-20 minutes before moving them to a cooling rack.
- Microwave the chocolate chips in a bowl for 3 minutes on 50% power, stirring each minute until melted.
- Transfer melted chocolate into a squeeze bottle and draw 4 legs on each side of the cookies.
- Attach candy eyeballs using melted chocolate.
- Allow the chocolate to set before serving.
Notes
Make sure the butter is at room temperature for the best mixing results. Don’t skip the freezing step for the Reese’s cups to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg