If you’ve been hunting for a treat that’s equal parts adorable and spine-tingling, these Spooky Peanut Butter Spider Cookies will crawl right into your heart (and onto your dessert table). They’re that perfect blend of sweet peanut butter goodness and just enough Halloween flair to make your guests say, “Oh my gosh… are those spiders?!” right before they pop one in their mouth.
This is the kind of recipe I pull out when I want to wow the kids, charm the adults, and still keep my kitchen chaos to a minimum. Trust me—these will be the star of your Dessert Halloween spread.
Table of Contents
Why You’ll Love These Spooky Peanut Butter Spider Cookies
- Festive without fuss – They look impressive, but they’re secretly easy.
- Kid-approved – Little helpers will have a blast adding the “legs” and candy eyes.
- Perfect for parties – Ideal for Halloween Cookie Recipes, classroom treats, or your own fall movie night.
Ingredients You’ll Need
- Peanut butter cookie dough – The soft, chewy base for your spiders.
- Mini peanut butter cups – The “body” of your spider (hello, Reese’s Spider Cookies lovers!).
- Chocolate chips – Melted for drawing those creepy-crawly legs.
- Candy eyeballs – The part that makes people giggle and gasp.
- A sprinkle of fun – Optional, but sprinkles or edible glitter add extra Halloween magic.
How to Make Them
- Bake the cookies
Prepare your peanut butter cookie dough and bake just until the edges are set—soft centers are key. - Add the spider bodies
While cookies are still warm, gently press a mini peanut butter cup in the center. Let them cool so the chocolate sets slightly. - Draw the legs
Melt your chocolate chips until smooth, then pipe or drizzle eight thin “legs” from each peanut butter cup body. - Add the eyes
Dab a little melted chocolate on the back of each candy eyeball and press them onto the peanut butter cup. - Let them set
Chill or let sit at room temp until the chocolate hardens. Then, watch your guests’ faces light up when they see them!
Nova’s Tips for Creepy Cookie Success
- Legs too wobbly? Pop your chocolate in a piping bag or zip-top bag with the corner snipped for better control.
- Want to get extra spooky? Swap the peanut butter cups for dark chocolate truffles for a scarier vibe.
- Kids in the kitchen: Give them the “eye duty.” It’s foolproof and fun.
A Little Story from My Kitchen
The first time I made these, I brought them to our neighborhood’s fall potluck. A little boy stared at his cookie for a solid two minutes before saying, “I don’t know if I should eat it or name it.” He named it Fred. Fred did not survive the night.
FAQs
Can I make these ahead of time?
Yes! Like many Fall Baking Recipes, you can bake the cookies a day ahead and decorate the next day.
Can I use store-bought dough?
Absolutely. A package of ready-to-bake dough will speed things up—perfect for Halloween Peanut Butter Spider Cookies made in a pinch.
What if I can’t find candy eyeballs?
You can make your own! Use mini white chocolate chips and a dot of melted chocolate in the center.
These Spooky Peanut Butter Spider Cookies aren’t just a recipe—they’re a memory in the making. Whether you’re whipping them up for a Dessert Halloween table, passing them out at a school event, or just treating your family to a fun fall surprise, they’ll become part of your Halloween tradition faster than you can say “boo.”
Print
Creepy-Cute Spooky Peanut Butter Spider Cookies for Halloween Fun
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cute, creepy, and ridiculously delish! These Spooky Peanut Butter Spider Cookies bake up soft and chewy, then get “spiderfied” with mini peanut butter cups, melted chocolate legs, and candy eyeballs—perfect for Halloween parties, classroom treats, and cozy fall movie nights.
Ingredients
1 1/2 cups (180 g) all-purpose flour — spooned & leveled
1 teaspoon baking soda — helps cookies rise
1/2 teaspoon fine salt — balances sweetness
1/2 cup (1 stick, 113 g) unsalted butter, softened — for tenderness
3/4 cup (190 g) creamy peanut butter — classic peanut flavor
1/2 cup (100 g) granulated sugar — sweetness & spread
1/2 cup (110 g) packed light brown sugar — moisture & caramel notes
1 large egg, room temperature — binds the dough
1 1/2 teaspoons pure vanilla extract — warm flavor
1 tablespoon milk (15 ml), optional — for a slightly softer dough
1/4 cup (50 g) granulated sugar, optional — for rolling
24 mini peanut butter cups — spider “bodies”
3/4 cup (130 g) semisweet chocolate chips — for legs & “glue”
1 teaspoon neutral oil, optional — thins chocolate for piping
48 small candy eyeballs — the spooky finish
Instructions
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
2. Whisk flour, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy, 2–3 minutes.
4. Beat in egg and vanilla until combined. If dough looks dry, mix in milk.
5. Add dry ingredients to wet and mix on low just until the flour disappears—do not overmix.
6. Scoop 1 tablespoon (about 20 g) portions, roll into balls, and (if using) roll in granulated sugar. Place 2 inches apart on sheets.
7. Bake 8–10 minutes, until edges are set and tops look puffed but still soft.
8. Immediately press 1 mini peanut butter cup into the center of each cookie. Let cookies rest on the sheet 5 minutes.
9. Melt chocolate chips with oil in a microwave-safe bowl (20–30 sec bursts, stirring) or over a double boiler. Pipe 8 thin “legs” from each cup and use tiny dots to attach 2 candy eyeballs.
10. Let chocolate set at room temp 20–30 minutes or chill 10 minutes. Serve and watch them disappear!
Notes
Make-ahead: Bake cookies up to 1 day ahead; store undecorated, then add bodies/legs/eyes the day of serving.
Storage: Store in an airtight container at room temperature up to 4 days or freeze up to 2 months (layers separated with parchment).
No candy eyeballs? Use mini white chocolate chips (flat-side out) and dot with melted chocolate.
Gluten-free swap: Use a 1:1 gluten-free baking flour blend; bake time may vary by 1–2 minutes.
Party tip: For extra cute “Peanut Butter Cup Spider Cookies,” draw legs thin and slightly curved for a lifelike look.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
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