Spider Cookies
Soft and chewy peanut butter cookies topped with Reese’s, melted chocolate, and candy eyes, these peanut butter spider cookies are both easy and fun to make. They’re the perfect Halloween dessert for kids and adults alike, quick, festive, and irresistibly cute.
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 24 cookies
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
24 mini Reese’s Peanut Butter Cups
½ cup (85g) semi-sweet chocolate chips, melted
Candy eyeballs
Step-by-Step Instructions
- Prepare the Reese’s: Unwrap 24 mini Reese’s cups and place them in the freezer to hold their shape when added to hot cookies. Preheat the oven to 350°F (175°C).
- Make the dough: Beat butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy. Add peanut butter, egg, and vanilla, then beat again until just combined.
- Add dry ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until a soft dough forms.
- Shape the cookies: Form tablespoon-sized balls, roll in granulated sugar, and place on a baking sheet lined with parchment or a silicone mat.
- Bake: Bake for 8–11 minutes, until edges are golden and slightly cracked.
- Add the candy center: Press a frozen Reese’s cup into the center of each cookie immediately after baking. Allow to cool for 15–20 minutes on the baking sheet.
- Decorate: Melt chocolate chips in the microwave and transfer to a piping bag. Pipe four legs on each side of the Reese’s cup.
- Finish with eyes: Attach candy eyeballs using melted chocolate. Let set completely before serving.
Pro Tips
Freeze the Reese’s: Keeping the peanut butter cups cold helps them hold their shape when pressed into warm cookies.
Even sizing matters: Use a cookie scoop to keep cookies uniform so they bake evenly.
Cooling is key: Allow cookies to rest on the baking sheet before transferring, so the Reese’s don’t sink.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 185 | 4g | 19g | 10g | 1g | 12g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Spider Cookies
- Total Time: 26 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy peanut butter cookies topped with Reese’s, melted chocolate, and candy eyes, these cookies are a fun and festive Halloween treat.
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
- 24 mini Reese’s Peanut Butter Cups
- ½ cup (85g) semi-sweet chocolate chips, melted
- Candy eyeballs
Instructions
- Unwrap 24 mini Reese’s cups and freeze them. Preheat the oven to 350°F (175°C).
- Beat butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy. Add peanut butter, egg, and vanilla, then mix until just combined.
- Mix in flour, baking soda, baking powder, and salt until a soft dough forms.
- Form tablespoon-sized balls, roll in granulated sugar, and place on a baking sheet lined with parchment or a silicone mat.
- Bake for 8–11 minutes, until edges are golden and cracked.
- Immediately press a frozen Reese’s cup into the center of each cookie after baking. Cool for 15–20 minutes.
- Melt chocolate chips and pipe four legs on each side of the Reese’s cup.
- Attach candy eyeballs using melted chocolate and let set completely before serving.
Notes
Freeze the Reese’s to help them hold their shape. Use a cookie scoop for even baking, and allow cooling to ensure the candies don’t sink.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American