Make this Easy Halloween Spider Cookies Recipe using peanut butter cups, peanut butter cookies, and candy eyes for a fun and spooky treat kids will love.
Halloween Spider Cookies are a fun and spooky treat that’s simple to make at home. Using peanut butter cookies as the base and peanut butter cups for the spider bodies, these cookies are festive, creative, and perfect for kids to help decorate.
With candy eyes and a few simple steps, you can transform ordinary cookies into creepy-crawly spiders that are as cute as they are delicious. They’re ideal for Halloween parties, classroom treats, or a fun seasonal baking activity with the family.
Every good Halloween party needs lots of fun Halloween desserts. I also make Witch Hat Cookies.
Looking for more party treats? You might also like Spider Brownies, Frankenstein Rice Krispie Treats or Oreo Spider Cookies. Make sure to also try Halloween Sugar Cookies, Halloween Puppy Chow Recipe and Halloween Cake Pop Recipes.
Why We Love This Recipe
- Simple and Quick – Uses basic ingredients and comes together in just a few steps.
- Festive and Fun – Peanut butter cups and candy eyes create an adorable, spooky look.
- Kid-Friendly – Great for letting kids decorate their own spider cookies.
- Perfect for Halloween – A fun addition to parties, school treats, or holiday gift plates.
- Customizable – Swap peanut butter cups for chocolate candies or try different cookie flavors.
Ingredients
- All-Purpose Flour – Spoon into the measuring cup for accuracy instead of scooping.
- Brown Sugar – Homemade Brown Sugar Recipe works great if you run out of store-bought.
- Butter – Softened at room temperature for easy mixing.
- Peanut Butter – Creamy peanut butter ensures smooth cookie dough.
- Eggs – Use room temperature eggs for better incorporation.
- Reese’s Miniature Peanut Butter Cups – Chill before using so they hold their shape.
- Candy Eyes – Fun for kids to help decorate the spiders.
- Chocolate Melting Wafers – Can substitute chocolate chips if preferred.
Find the complete list of ingredients for this recipe on the recipe card at the bottom.
Step By Step Instructions
- Step 1. Prepare Oven – Preheat the oven to 350 degrees F.
Step 2. In a mixing bowl combine the dry ingredients together.
Step 3. Get out a separate mixing bowl, combine the butter and both of the sugars. I like to use a stand mixer or a hand-held mixer. Mix until the ingredients are light and fluffy.
Step 4. Then add in the peanut butter, eggs and vanilla.
Step 5. Mix until these ingredients are combined.
Step 6. Lower the mixer speed. Then gradually mix in the dry ingredients.
Step 7. Combine until they are just blended. Do not over mix.
Step 8. Form the dough into round balls with a cookie scoop. Gently roll the dough in the remaining sugar and place them on an un-greased baking sheet.
Step 9. Use a fork to flatten the dough balls and create a criss-cross shape into each cookie.
Step 10. Bake the cookies for 10-12 minutes until the cookies are lightly golden brown. Then let the cookies cool for 5 minutes and then start decorating.
Step 11. Top the cookies with a peanut butter cup. Gently press them upside down in the center of the cookies.
Step 12. Melt the chocolate wafers in the microwave and transfer to a piping bag or small ziplock bag for piping. Allow this mixture to cool for 5 minutes. Pipe four chocolate lines on both side of the Reeses peanut butter cups to make the spider’s legs.
Step 13. Finally, add chocolate on the front of the peanut butter cup. Then add 2 of the candy eyes for the spider eyes. Allow to set and then enjoy.
Pro Tips
- Cookie Scoop – Use a cookie scoop to make the dough into balls.
- Make a divot – Make a divot so you can place your peanut butter cup in the middle of the cookie. Use the back of the spoon to press down on the cookie.
- Piping Bag – Use piping bag to make designs on the cookie.
- Peanut Butter Cups – We like to freeze the peanut butter cups. This makes it so they are easy to manage when placing on the cookie.
- Refrigerate the dough – To help with scooping the dough, we recommend refrigerating the dough at least an hour.
- Do not overbake – Make sure to not overbake the cookies. They will continue to cook on the baking sheet when you remove it from the oven.
- Premade Cookies – For a fast and easy way to prepare these spider cookies, use already made cookies. You can buy store bought cookies or the refrigerator cookie dough works great too.
- Use a ziploc bag for piping. If you do not have a piping bag, use a ziplock bag instead. Just cut off the corner and pipe the spider legs.
Storage
Room Temperature – Store in an airtight container for up to 5 days. Keep away from direct sunlight to prevent the chocolate from melting.
Refrigerator – For longer freshness, refrigerate in a sealed container for up to 1 week. Let cookies come to room temperature before serving for best texture.
Freezer – Place cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before decorating or serving.
More Easy Halloween Treats
- Oreo Spider Cookies
- Halloween Sugar Cookies
- Halloween Dirt Cups
- Jack o Lantern Chocolate Covered Oreos
- Easy Spider Cupcakes
- 55 Delicious Halloween Cupcakes
Get into the Halloween spirit and make these spooky spider cookies today! Don’t forget to leave a comment and star rating to share how your creepy-crawly treats turned out.
Halloween Spider Cookies
Ingredients
- 2 1/2 cup All-Purpose Flour
- 1 1/4 cup sugar
- 1 cup brown sugar
- 1 cup butter softened
- 1 cup Peanut Butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
- 1 tsp Vanilla Extract
- 2 Eggs
- 36 Reese’s Miniature Peanut Butter Cups chilled
- Candy Eyes
- 10 Ounce Chocolate Melting Wafers
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or leave them ungreased.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1 teaspoon salt.
- In a large mixing bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Add 1 cup peanut butter, 2 large eggs, and 1 teaspoon vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed just until combined. Do not overmix.
- Scoop the dough into 36 equal portions and roll each portion into a ball.
- Roll each dough ball in the remaining ¼ cup granulated sugar and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a fork to gently flatten each dough ball, creating a crisscross pattern on top.
- Bake for 10–12 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- While the cookies cool, melt the 10 ounces chocolate melting wafers according to the package directions. Transfer the melted chocolate to a piping bag or small zip-top bag. Let the chocolate cool for about 5 minutes so it is easier to pipe.
- Unwrap 36 chilled Reese's Miniature Peanut Butter Cups. Place one peanut butter cup upside down in the center of each cooled cookie. If needed, use a small amount of melted chocolate to secure each peanut butter cup.
- Pipe four chocolate lines on each side of each peanut butter cup to create the spider legs.
- Add a small amount of melted chocolate to the front of each peanut butter cup and attach 2 candy eyes.
- Allow the chocolate to set completely before serving.
