These peanut butter spider cookies deliver a delightful fusion of creamy peanut butter and crunchy Reese’s peanut butter cups. Enhanced by melted chocolate drizzle and playful candy eyes, each soft, chewy bite exudes mischievous Halloween charm. An irresistible treat that effortlessly transforms a familiar dessert into a spooktacular party favorite.

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I was testing out a recipe for Peanut Butter Spider Cookies that are perfect for a Halloween dessert and I ended up with something both fun and delicious. I started with 1 cup creamy peanut butter and 1 cup granulated sugar, which gives the cookies a good balance of protein and energy.

I mixed in 1 large egg along with 1/2 teaspoon baking soda and 1/4 teaspoon salt to create a soft and chewy base. Once I added 1/2 cup chopped mini Reese’s peanut butter cups it got even more interesting.

I drizzled over 1/2 cup melted semisweet chocolate chips for richness and decorated each cookie with about 12 candy eyes so they look like little spiders. I refer to these cookies sometimes as Peanut Butter Cup Spider Cookies or even Halloween Peanut Butter Spider Cookies because they combine fun, nutrition, and a bit of spooky decoration all in one treat.

Enjoy making these fun Halloween treats!

Why I Like this Recipe

I really love this recipe cause it’s super fun and easy to make. First of all, I like that the cookie dough is soft and chewy right out of the oven and it stays that way even after you add the melted chocolate. Secondly, the mix of creamy peanut butter with mini Reese’s cups creates such a cool flavor combo that makes every bite really exciting. I also enjoy how you get to add those candy eyes to the cookies, it gives them a goofy, spooky look that makes them perfect for Halloween parties. And finally, the whole process feels pretty simple, so even if you’re not a baking genius, you can still whip these up and impress everyone at your party.

Ingredients

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Peanut butter gives protein and healthy fats, making cookies moist, rich and satisfying.
Granulated sugar provides essential sweetness, offering chewy texture while boosting overall sugar load.
A large egg helps bind ingredients together and supplies protein for a sturdy cookie.
Baking soda leavens the dough while salt enhances and brightens the overall flavor.
Chopped mini Reese’s cups bestow chocolate-peanut bursts and extra fun crunchy bits.
Melted semisweet chocolate chips create a gooey layer, intensifying every bite with chocolaty goodness.
Candy eyes add a quirky, spooky decoration that gives these cookies a playful twist.

Ingredient Quantities

1 cup creamy peanut butter

1 cup granulated sugar

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini Reese’s peanut butter cups, chopped

1/2 cup semisweet chocolate chips, melted

About 12 candy eyes for decorating

How to Make this

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1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a bowl, mix 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1/2 teaspoon baking soda and 1/4 teaspoon salt until well combined.

3. Stir in about 1/2 cup chopped mini Reese’s peanut butter cups.

4. Scoop rounded tablespoon-sized balls of dough onto the lined tray, spacing them evenly.

5. Bake for around 10 minutes or until the cookies start to look a little set; they might still seem soft.

6. Remove the tray from the oven and let the cookies cool completely on a wire rack.

7. Once cooled, drizzle 1/2 cup of melted semisweet chocolate chips over each cookie.

8. Carefully press about 12 candy eyes onto each cookie to create a fun spider look.

9. Allow the chocolate to set, either at room temperature or by placing the cookies in the fridge for a few minutes.

10. Enjoy your peanut butter spider cookies at your Halloween party or any misshapen occasion!

Equipment Needed

1. Oven – preheated to 350°F for baking the cookies
2. Baking tray – lined with parchment paper for an even bake
3. Mixing bowl – to blend together the peanut butter, sugar, egg, baking soda, and salt
4. Measuring cups and spoons – for accurately measuring all ingredients
5. Stirring utensil – a spoon or spatula to mix the dough well
6. Scoop – a rounded tablespoon-size scoop for dropping the dough onto the baking tray
7. Wire cooling rack – for cooling the cookies properly after baking
8. Microwave-safe bowl or double boiler – for melting the semisweet chocolate chips effectively
9. Knife – to chop the mini Reese’s peanut butter cups evenly

FAQ

Q: Can i substitute crunchy peanut butter for the creamy version?

A: You can, but the texture of the cookies will be a bit different, so experiment if you feel like it.

Q: How long do these cookies stay fresh?

A: They usually stay good for about 3 to 4 days in an airtight container at room temp.

Q: Can i use a different type of chocolate?

A: Sure, you can swap the semisweet chocolate chips for milk or dark chocolate, but it might change the taste a bit.

Q: Is it possible to add extra candy eyes for decoration?

A: Yes, feel free to add more if you want your spider cookies to look extra spooky, just be careful not to overload.

Q: Can i make these cookies gluten free?

A: They are naturally gluten free as long as the peanut butter and other ingredients are double checked to not contain gluten.

Peanut Butter Spider Cookies Recipe Substitutions and Variations

Instead of creamy peanut butter, try almond or cashew butter for a slightly different nutty taste
If you dont have granulated sugar, go with brown sugar or coconut sugar for a richer sweetness
For a vegan twist, swap the large egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
You can replace semisweet chocolate chips with dark chocolate chips if you’re after a deeper, richer flavor

Pro Tips

1. If you can, chill the dough for like 15 minutes after you mix it up. This helps the cookies keep their shape in the oven and you won’t have them spread out too much.
2. Make sure you don’t overbake ’em; take them out when they still look a bit soft. They’ll firm up as they cool so you get that perfect chewy texture.
3. Drizzle the melted chocolate when the cookies are completely cooled so it doesn’t melt all the eyes off. It also gives you a cleaner, crisp finish.
4. For easier cleanup and an even bake, always line your tray with parchment paper. It might be an extra step, but trust me, it’s worth it.