These Halloween Spider Cookies are the easiest Halloween dessert. Perfect for parties or to treat yourself which makes these Halloween cookies go-to spookie cookies that are bound to be a hit!
Be sure to check out more of our Halloween favorites like these Graveyard Dirt Cups!
Recipe Features:
- No-Fail Dessert- The beauty of this recipe is that if you do make a mistake it only adds character to the little spider.
- Quick and Easy- The cookies take 20 minutes to bake and the decorating takes 10. That gives you a quick 30-minute dessert recipe!
- Family Favorite- This is one that is kid friendly! The entire family will love to help in the kitchen.
It’s hard not to love these spookie cookies. They have the perfect combination of chocolate and peanut butter, are easy to make, and is a project the entire family can do together! And did I mention insanely delicious?
I opted for my peanut butter kiss cookie as the base, but you can easily swap it for any of your favorite cookie recipes. I recommend my chocolate chip cookies, M&M cookies, or even a store bought variety (perfect if you are short on time)!
Ingredients for Peanut Butter Spider Cookies:
- Butter- Unsalted works best here since we will be adding peanut butter to the batter.
- Peanut Butter- Creamy, not chunky.
- Sugar- Both granulated sugar and brown sugar.
- Baking Powder AND Baking Soda- Be sure to check the date. You want to use fresh ingredients for the best and fluffiest cookies.
- Egg- 1 large
- Milk- 2% or higher is best for these cookies.
- Vanilla Extract- Always opt for pure vanilla not imitation.
- All-Purpose Flour
- Chocolate chips and a round candy of your choice
We opted to use WHOPPERS in this recipe because they were the perfect round size. The chocolate did melt a little when pressed into the warm cookie. This gave a little less perfection on the chocolate and a texture that looks even more spooky! You could use M&M candies or Reese’s like my friend Like Mother Like Daughter!
How to Make Halloween Cookies:
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat (my fave) and set aside.
- Combine the butter, peanut butter, 1/2 cup sugar and brown sugar in a large bowl, or the bowl of an electric mixer. Beat with a hand mixer or the paddle attachment until combined and fluffy, about 2 minutes.
- Stir in the egg and vanilla extract.
- In a medium measuring cup or small bowl, whisk together the flour, baking powder, and baking soda.
- Stir into the peanut butter mixture until just combined, about 2 minutes.
- Scoop the dough into 1 inch circles. Roll in the remaining 1/4 cup sugar and place on the prepared baking tray, each cookie roughly 2 inches apart.
- Bake for 12 minutes, or until the cookies are lightly browned around the edges.
- Remove from the oven and immediately press two round chocolates into the cookie to form the spider body.
- Let the cookies cool about 5 to 10 minutes.
- Place the chocolate chips into a zip top bag. Heat for 30 seconds on the defrost setting to melt. If needed, mix by squeezing the bag and heat for an additional 15 to 20 seconds to melt any remaining pieces.
- Snip a small piece from the corner of the bag with kitchen scissors. Carefully pipe the legs, starting close to the body of the spider and ending at the foot.
- Enjoy!
Tips for Easy Halloween Cookies
- Chocolate too stiff to pipe? Try adding a spoonful of shortening before melting. This will help thin the chocolate.
- No WHOPPERS? No problem! Swap with brown M&M candy or Reese’s.
If you find that your cookies crumble there could be a few issues. There could be too much flour in your cookie. Make sure you spoon the flour into your measuring cup, never scoop, and level with the back of a knife. Another option is to try swapping the butter for shortening. Some peanut butter brands don’t mix well with butter. We suggest using Jif Peanut Butter for the best results with butter.
I love a good flat cookie, but sometimes it’s nice to have one that is thick and fluffy. If this is the case, chill the dough for 1 hour before baking. This helps solidify the butter and bakes these cookies into a beautiful puffy mound.
Yes! These cookies can definitely be frozen. If you are planning on freezing you have a couple options.
You can roll the dough, skipping the final roll in sugar, and freeze them solid before baking. Line them up on a cookie sheet and place in the freezer for 1 hour or until they are completely frozen. Remove and place in a zip top bag. When ready to bake, pull them from the freezer and roll them in sugar. Follow the baking instructions in the recipe. Use the dough within 3 months of freezing.
Freezing the finished cookies is just as easy. Lay them flat on a cookie sheet and freeze 1 hour. Transfer to a zip top bag of freezer safe container.
More Halloween Recipes:
- 3-Ingredient Halloween Punch
- Easy Halloween Mummy Cookies
- Spider Web Cupcakes
- Mummy Strawberries
- Halloween Bat Cupcakes
- Bat Chocolate Truffles
- 8 Easy Halloween Treat Recipes
- Ghost Cupcakes
- Frozen Butterbeer
- Witches Brew Punch
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Easy Spider Cookies
Ingredients
- 1/2 cup shortening or butter
- 1/2 cup peanut butter creamy not chunky
- 1/2 cup + 1/4 cup granulated sugar divided
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 48 Whopper Candies
- 1/4 cup Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat (my fave) and set aside.
- Combine the butter, peanut butter, 1/2 cup sugar and brown sugar in a large bowl, or the bowl of an electric mixer. Beat with a hand mixer or the paddle attachment until combined and fluffy, about 2 minutes.
- Stir in the egg and vanilla extract.
- In a medium measuring cup or small bowl, whisk together the flour, baking powder, and baking soda.
- Stir into the peanut butter mixture until just combined, about 2 minutes.
- Scoop the dough into 1 inch circles. Roll in the remaining 1/4 cup sugar and place on the prepared baking tray, each cookie roughly 2 inches apart.
- Bake for 12 minutes, or until the cookies are lightly browned around the edges.
- Remove from the oven and immediately press two round chocolates into the cookie to form the spider body.
- Let the cookies cool about 5 to 10 minutes.
- Place the chocolate chips into a zip top bag. Heat for 30 seconds on the defrost setting to melt. If needed, mix by squeezing the bag and heat for an additional 15 to 20 seconds to melt any remaining pieces.
- Snip a small piece from the corner of the bag with kitchen scissors. Carefully pipe the legs, starting close to the body of the spider and ending at the foot.
- Enjoy!
Notes
- Chocolate too stiff to pipe? Try adding a spoonful of shortening before melting. This will help thin the chocolate.
- No WHOPPERS? No problem! Swap with brown M&M candy or Reese’s.
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