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.
What's in this post: Easy Halloween Spider Cookies Recipe
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
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the dry ingredients: flour, baking powder, baking soda, cornstarch and salt.
- In a separate mixing bowl, combine the butter and 1 cup of both of the sugars with a stand up mixer or a hand-held mixer. Mix until the ingredients are light and fluffy.
- Then add in the peanut butter, eggs and vanilla. Mix until these ingredients are thoroughly combined.
- Reduce the mixer sped to low and gradually mix in the dry ingredients until they are just incorporated. Do not over mix.
- Form the dough into round balls with a cookie spoon. Gently roll the dough in the remaining sugar and place them on an un-greased baking sheet. Use a fork to flatten the dough balls and create a criss-cross shape into each cookie.
- Bake for 10-12 minutes until the cookies are lightly golden brown.
- Allow the cookies to cool for 5 minutes and then start decorating.
- 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 for easier decorating.
- Unwrap the miniature peanut butter cups and gently place them upside down in the center of the cookies. You can use the melted chocolate to adhere the peanut butter cups to the cookies if they do not stay.
- Pipe four chocolate lines on both side of the peanut butter cups to make the spider’s legs.
- Then place chocolate on the front of the peanut butter cup and adhere 2 of the candy eyes for the spider eyes.
- Allow the chocolate to cool complete and then serve!
