When Halloween approaches, it’s time to bring out the spooky treats! Peanut Butter Spider Halloween Cookies are not only delicious but also fun to make. With their adorable spider appearance, these cookies are perfect for Halloween parties or just to enjoy with your family. Easy to whip up, they combine the rich flavors of peanut butter with the sweetness of chocolate, bringing joy to kids and adults alike.
Recipe Information
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes (includes chilling time)
Servings: 24 cookies
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 3g
Carbohydrates: 20g
Fat: 7g
Fiber: 1g
Sugar: 9g
Sodium: 75mg
Why Make Peanut Butter Spider Halloween Cookies
These cookies are a fantastic choice for Halloween treats. Not only do they satisfy cravings for sweets, but they also incorporate peanut butter, which brings protein to the mix. You can easily customize them by adding different candies or using your favorite nut butter if you want a twist. They are simple to make and perfect for involving your kids in the kitchen, creating lasting memories while preparing spooky delights.
How to Make Peanut Butter Spider Halloween Cookies Step by Step
Ingredients
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup smooth peanut butter
1 egg
2 tsp. vanilla extract
1 Tbsp. whole milk
15-20 miniature Reese’s peanut butter cups
1/4 cup semi-sweet chocolate
30-40 candy eyes
Directions
Line two cookie sheets with parchment paper and set aside. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a separate, large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars. Scrape down the sides of the bowl as you mix. Add the peanut butter and continue to mix until the mixture is light, creamy, and fluffy. Add the egg and vanilla to the peanut butter mixture, mixing while scraping down the sides of the bowl.
Add in the milk and mix until there are no lumps, then add in the dry ingredients. Mix just until everything is evenly combined, scraping down the sides of the bowl one more time. Cover the bowl of cookie dough in plastic wrap and let it chill in the fridge for at least 2 hours or overnight.
Once the dough has chilled, preheat the oven to 375 degrees F. Scoop the dough into about 2 Tbsp. sized balls and place them 2 inches apart on the cookie sheets to prevent them from touching in the oven. Bake for 10-12 minutes or until golden brown. Once the cookies come out of the oven, let them sit on the hot cookie sheet for about 3-5 minutes to cool down a bit before placing the Reese’s Peanut Butter Cups on top.
If you place the Reese’s on top of the cookie right when they come out of the oven, they will melt right on top and lose their shape. After cooling completely, the Reese’s won’t press into the cookie or stay on top nicely either. Allow the cookies to cool on a wire rack before adding the legs and eyes.
Once the cookies have cooled and the Reese’s cups are nice and set, melt the semi-sweet chocolate in 30-second intervals until completely melted. Transfer the melted chocolate to a piping bag and pipe a total of 8 legs from the sides of the Reese’s to the outside of the cookie, four legs on each side. Use the melted chocolate as glue to place two candy eyes on each spider, positioning them on the side of the Reese’s cup as well. Enjoy!
How to Serve Peanut Butter Spider Halloween Cookies
These delightful cookies can be enjoyed as a standalone treat or paired with a glass of cold milk for a classic combination. You can also serve them alongside a spooky-themed fruit salad or an assortment of Halloween candies to enhance the festive spirit.
How to Store Peanut Butter Spider Halloween Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, consider freezing the unbaked dough for up to 3 months. Simply scoop the balls of dough and freeze them on a baking sheet until firm, then transfer to a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time.
Expert Tips for Cooking Peanut Butter Spider Halloween Cookies
- Use room temperature butter for better creaming with the sugars.
- Chill the dough to prevent spreading and ensure thick, chewy cookies.
- Experiment with different candy toppings for a unique look.
- If your chocolate is too thick for piping, add a small amount of vegetable oil to thin it out.
- Consider adding a pinch of cinnamon or a splash of peanut butter extract for extra flavor.
Delicious Variations of Peanut Butter Spider Halloween Cookies
Try swapping the Reese’s with mini chocolate bars for a different flavor profile. You can also use dark chocolate or white chocolate for the legs instead of semi-sweet chocolate for a fun twist. Experimenting with crunchy peanut butter instead of smooth can give you an extra texture in your cookies.
These Peanut Butter Spider Halloween Cookies are sure to be a hit this Halloween! Their delightful flavor and fun presentation will make your festivities even more special. So gather your ingredients, and let’s get baking!
Peanut Butter Spider Halloween Cookies
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup Unsalted butter, room temperature Use room temperature for better creaming.
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter Crunchy peanut butter can also be used.
- 1 large egg
- 2 tsp vanilla extract
- 1 Tbsp whole milk
Toppings
- 15-20 miniature Reese’s peanut butter cups Add on cookies after baking.
- 1/4 cup semi-sweet chocolate For spider legs.
- 30-40 candy eyes To decorate the cookies.
Instructions
Preparation
- Line two cookie sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl or stand mixer, cream together the butter and both sugars until light, creamy, and fluffy.
- Add the peanut butter, then the egg and vanilla, mixing while scraping down the sides.
- Add in the milk and mix until there are no lumps, then incorporate the dry ingredients.
- Cover the dough in plastic wrap and let chill in the fridge for at least 2 hours or overnight.
Baking
- Preheat the oven to 375 degrees F.
- Scoop the dough into about 2 Tbsp sized balls and place 2 inches apart on cookie sheets.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies sit on the hot cookie sheet for 3-5 minutes before adding Reese’s on top.
- Allow cookies to cool completely on a wire rack.
Decorating
- Melt semi-sweet chocolate in 30-second intervals until fully melted.
- Transfer melted chocolate to a piping bag and pipe 8 legs from the Reese’s to the cookie.
- Use melted chocolate to attach two candy eyes on each spider.
