Peanut Butter Spider Halloween Cookies
These delicious and spooky cookies are perfect for Halloween, combining the rich flavors of peanut butter with chocolate for a fun and festive treat.
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.
Notes
For storage, keep cookies in an airtight container at room temperature for up to a week. Unbaked dough can be frozen for up to 3 months.