Go Back
–+ servings
Chewy Halloween Peanut Butter Spider Cookie Recipe
Print Recipe

Chewy Halloween Peanut Butter Spider Cookie Recipe

5 from 4 votes
This Chewy Halloween Peanut Butter Spider Cookie Recipe is perfect for adding a fun and spooky treat to your Halloween party. These cookies are chewy, rich in peanut butter flavor, and topped with chocolate spiders that will catch everyone's eye.
Prep Time20 minutes
Cook Time10 minutes
Total Time45 minutes
Servings: 15 cookies

Equipment

  • 3 cookie sheets
  • 3 sheets of parchment paper
  • 1 Electric mixer
  • 1 large bowl
  • 1 3 tablespoon cookie scoop

Ingredients

Peanut Butter Cookies

  • 1 1/2 cup all-purpose flour measured with the spoon and level method
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup brown sugar tightly packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup creamy peanut butter
  • 1 large egg room temperature
  • 1 large yolk room temperature
  • 1 teaspoon pure vanilla extract

Spiders

  • 3/4 cup semi-sweet chocolate cut in small pieces, or chocolate chips
  • 3/4 cuup white chocolate cut in small pieces, or chocolate chips
  • 7 large white chocolate peanut butter cups
  • 8 large milk chocolate peanut butter cups
  • 30 small candy eyeballs
  • 14 small confetti-like red sprinkles

Instructions

Peanut Butter Cookies

  • To get started, line your cookie sheet with a baking sheet and set it aside. In a medium-sized bowl, whisk together the dry ingredients and set them aside.
    1 1/2 cup (187.5 g) all-purpose flour, 3/4 teaspoons (0.8 teaspoons) baking soda, 1/4 teaspoon (0.3 teaspoon) baking powder, 1 teaspoon (1 teaspoon) salt
  • In a large bowl, use an electric mixer on medium-high speed to cream the sugars, peanut butter, and butter until light and fluffy—about 1.5 minutes.
    1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated sugar, 1/2 cup (113.5 g) unsalted butter, 1/2 cup (129 g) creamy peanut butter
  • Next, whisk in the egg, egg yolk, and vanilla extract until well combined, scraping the sides of the bowl as needed.
    1 large egg , 1 large yolk, 1 teaspoon pure vanilla extract
  • Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix; a few streaks of flour are okay. Once the peanut butter cookie dough is ready, refrigerate it for 15 minutes, and preheat your oven to 350°F (175°C).
  • Scoop cookie dough using a cookie scoop into 3-tablespoon-sized cookie dough balls and place them on the lined baking tray, ensuring they’re spaced 2.5 inches apart.
  • Bake one sheet at a time in the center of the oven for 10-15 minutes, or until the edges are golden brown and crisp. 
  • Immediately after the cookies are out of the oven, bang the pan a few times on the counter or gently press each cookie with the bottom of a glass to help them flatten out a bit.
  • For perfectly round cookies (optional): As soon as the cookies are out of the oven, use a circular cookie cutter slightly larger than the cookies (or any circular hollow object) and make a swirling motion to round the edges. You can also use a spatula to gently push in the uneven edges for a perfectly round shape.
  • Cool cookies for 5 minutes in the baking sheet, or until they’re easy to handle without breaking, before transferring them to a wire rack to cool completely.

Spiders

  • Once your cookies are completely cooled, start with the body of the spider. Melt the white chocolate and semi-sweet chocolate -you can use this guide on how to melt chocolate properly- and place them each in a small ziplock bag or piping bag and cut a small hole in the corner of the bag.
    3/4 cup (131.3 g) semi-sweet chocolate, 3/4 cuup white chocolate
  • Add melted chocolate on the bottom of a Reese’s peanut butter cup to glue it to the center of each cookie for the spider body, then glue with a small amount of chocolate the candy eyeballs for the spider eyes.
    7 large white chocolate peanut butter cups, 8 large milk chocolate peanut butter cups, 30 small candy eyeballs
  • If you want red eyes on your spider, glue 2 red confetti-like sprinkles on top of the black eyeballs.
    Lastly, pipe 4 spider legs on each side of the peanut butter chocolate candy.
    Let the chocolate set completely before storing them.
    14 small confetti-like red sprinkles

Notes

Add-ons and Substitutions for these Spooky Spider Cookies

  1. Chocolate Chips: Mix in some chocolate chips for extra bursts of chocolate in every bite.
  2. Chopped peanuts: Add chopped peanuts for a bit of crunch and added flavor.
  3. Sprinkles: Use Halloween-themed sprinkles on top of the cookies for extra festive flair.
  4. Almond Butter: Swap peanut butter with almond butter if you prefer a different nutty flavor.
  5. Gluten-Free Flour: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make the cookies gluten-free.

Tips for baking the Perfect Cookie

Here are some tips for baking the perfect cookie:
  1. Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. It helps the ingredients mix more evenly, leading to a better texture.
  2. Measure the Dry Ingredients Properly: Spoon and level your flour when measuring—don’t scoop directly from the bag. Too much flour can make your cookies dense and dry, so accurate measurement is key.
  3. Don’t Over-Mix the Dough: Once you add the dry ingredients, mix just until combined. Over-mixing can make your cookies tough instead of tender.
  4. Chill the Dough: Chilling the dough, even for just 15 minutes, helps the cookies hold their shape and prevents them from spreading too much.
  5. Watch the Baking Time: Keep an eye on the cookies as they bake. Pull them out when the edges are golden but the centers are still soft. They'll continue to set as they cool.
  6. Cool Properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and keeps them from breaking apart.

Frequently Asked Questions

Here are some frequently asked questions with answers for your cookie recipe:

How should I store any leftover cookies?

Store your leftover cookies in an airtight container at room temperature. They'll stay fresh for up to 5 days. If you prefer them softer, add a slice of bread to the container; it helps keep the cookies moist.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of minutes to the baking time.

Can I freeze the baked cookies?

Yes, you can freeze the baked cookies as well. Once they’ve cooled completely, place them in a single layer on a baking sheet to freeze. After they’re solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Let them thaw at room temperature before enjoying them.

Why did my cookies spread too much?

If your cookies spread too much, the dough might have been too warm. Chilling the dough before baking helps prevent this. Also, check your butter measurements—too much butter can cause excessive spreading.

Can I substitute the peanut butter with another nut butter?

Absolutely! You can use almond butter, cashew butter, or even sunflower seed butter if you're looking for a peanut-free option. Just keep in mind that the flavor and texture might vary slightly.

What if I don't have parchment paper?

If you don’t have parchment paper, you can use a silicone baking mat or lightly grease your baking sheet. However, parchment paper is preferred for even baking and easier cleanup.
QR Code linking back to recipe