Peanut Butter Spider Cookies

Soft, chewy peanut butter cookies, a mini peanut butter cup for the body, and piped chocolate legs. Kids can decorate them, and you can bake the cookies a day ahead.

These are peanut butter cookies with a peanut butter cup pressed into the center while they're still hot. Then you pipe eight chocolate legs and add two eyes. They look like you worked at it, but the whole thing takes about 40 minutes.

You don't need decorating skills. Spider legs are meant to be wobbly, and crooked ones look creepier. Only one of my spiders was missing a leg, which was quickly pointed out by the recipient of the cookie and that was the only complaint I received.

If you want more Halloween treats, try my Halloween Chocolate Spiders or the full list of Halloween food ideas.

Ingredients Explained

• Peanut butter: Use creamy peanut butter, not crunchy peanut butter. This will help ensure your cookies are soft and chewy. 
• Butter: Adds tenderness and helps the cookies spread just the right amount.
• Brown sugar and granulated sugar: Create the perfect chewy balance, while brown sugar adds moisture and a hint of molasses.
• Egg: Binds the dough and enhances richness.
• Flour: Provides structure - helps the cookies hold their shape while remaining soft.
• Baking soda and baking powder: Ensure proper rise and soft centers.
• Mini peanut butter cups: Create the spider "bodies." They melt slightly into the cookie for that perfect blend.
• Chocolate chips or melts: Used for the spider "legs" and "eyes."
• Candy eyes or melted white chocolate dots: Bring your spiders to life!

How to Make Peanut Butter Spider Cookies

This is an overview with step-by-step instructions. Full ingredients, measurements & instructions are in the recipe card below. 

Step 1: Mix Wet Ingredients

1. Add the butter and sugars to a large mixing bowl. Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until smooth and creamy.
2. Whisk in the egg for about a minute, or until the mixture is light and fluffy. Whisk in the peanut butter. 

Step 2. Mix Dry Ingredients and Combine

Add the baking powder, baking soda, and flour. Gently whisk the wet and dry ingredients together until homogenous. 

Step 3: Shape and Bake

1. Shape into small balls and arrange on a baking sheet. Use a cookie scoop or large spoon to drop balls of dough onto a cookie sheet.
2. Flatten your balls slightly into discs and bake at 350°F until lightly golden around the edges but soft in the center, for 11 minutes. 
3. Top each cookie with a peanut butter cup as they come out of the oven. Flatten slightly with your fingers or fork.

Step 4: How To Pipe SpiderLegs

1. Pipe four legs on each side of the peanut butter cup, starting at the cup and curving outward. A small bend in each leg looks more like a spider than a straight line does. Work cookie by cookie, because the chocolate starts setting quickly.
2. Use melted chocolate as glue to attach candy eyes, or pipe small dots of white chocolate topped with tiny chocolate dots.

Pro Tips for Perfect Peanut Butter Spider Cookies

• Waiting a few minutes to add your candy eyes allows the chocolate on the peanut butter cups to soften, which helps the candy eyes stick perfectly. 
• How to pipe spider legs? We just used a ziplock bag to pipe on the spider legs. You can also use a piping bag with a very fine tip.  
• Space your cookies about 2 inches apart to account for spreading. Don't overbake: The cookies should stay soft in the centers - they continue cooking on the tray as they cool.
• Work quickly: Press peanut butter cups while the cookies are still warm so they adhere.
• Use high-quality chocolate: Smooth melty chocolate makes easier, cleaner spider legs.
• Keep steady hands: Let the melted chocolate cool slightly before piping; it will be thicker and easier to control.
• Chill before moving: Once decorated, refrigerate cookies for 10-15 minutes to set decorations firmly in place.

Frequently Asked Questions

• Can I use chunky peanut butter?
  Yes, but the cookie texture will be slightly rougher. Creamy peanut butter gives the smoothest finish.
• Can I make these ahead of time?
  Absolutely. Bake a day in advance and decorate before serving for maximum freshness.
• Do I need to chill the dough?
  If the kitchen is warm, yes - 30 minutes in the fridge prevents overspreading.
• Can I use another candy for spider bodies?
  Mini chocolate truffles or chocolate-covered caramels work well if you don't have peanut butter cups.

Variations and Substitutions 

• No candy eyes? Use small white chocolate dots or mini chocolate chips.
• Nut-free version: Substitute sunflower butter for peanut butter and use nut-free mini cups.
• Add crunch: Mix in crushed pretzels or chopped peanuts for texture.
• Double chocolate: Use a chocolate cookie base for a darker, spookier version.
• To make these gluten-free: Use a 1:1 gluten-free baking flour blend.

Essential Tools

1. Rubber spatula: Helps scrape every bit of dough from the bowl.
2. Medium cookie scoop: Keeps cookie sizes consistent for even baking.
3. Baking sheet or sheet pans: Flat pans for even heat distribution and golden edges.

Storage and Leftovers

• Serve immediately: You can serve these cookies immediately or let the chocolate set. If you are in a rush you can chill them in the fridge for about 20 minutes. 
• Room temperature: Store in an airtight container for up to 5 days.
• Refrigerate: Peanut Butter Spider cookies can be stored in the fridge for up to 2 weeks. Keep them airtight to preserve their freshness as long as possible. 
• Freeze the dough: Freeze cookie dough balls unbaked for up to 2 months.
• Freeze decorated cookies: Place in layers between parchment paper and freeze up to 1 month.
• Reheat: Allow frozen cookies to thaw at room temperature before serving.

More Halloween Cookies and Treats

• Halloween Rice Krispie Treats
• Little Shop of Horrors "Audrey" Cupcakes
• Nutella Ghost Hand Pies
• Halloween Brownie Cakesicles