Spider Peanut Butter Cookies
These spider peanut butter cookies are homemade peanut butter cookies with mini Reese’s cups in the center. They are adorable, and a fun treat to serve all October.
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Spider Peanut Butter Cookies
Who doesn’t love peanut butter? These delicious peanut butter cookies are easy to make for your family. You make a regular peanut butter cookie and then top it with a mini Reese’s cup and draw on some spider legs using black icing.
There’s something about peanut butter and chocolate that tastes so good. The whole family will love these cute spider cookies!
Pack them in your kids’ lunches all through October. Your kids will love this fun Halloween surprise.
Spider Peanut Butter Cookie Ingredients
These Halloween spider cookies use easy-to-find ingredients.
- unsalted butter
- granulated sugar
- brown sugar
- creamy peanut butter
- a large egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- mini Reese’s cups
- black cookie icing
- candy eyes
How to Make Spider Peanut Butter Cookies
Add the butter and sugars to a large mixing bowl.
Use an electric mixer to beat them together, on medium speed for about 2-3 minutes.
Once creamed, add in the peanut butter and mix again on medium speed until combined.
Then, add the egg and vanilla extract and beat on a low speed until combined.
Add in the flour, baking soda, and salt. Mix again on low speed.
Shape the cookie dough into a disc and wrap it in plastic wrap. Place in the refrigerator for one hour to chill. Place the mini Reese’s cups in the refrigerator to also chill.
After the cookie dough has been chilling for one hour, preheat the oven to 350℉ and line two baking sheets with parchment paper.
Create 1-inch balls of dough and place them on the baking sheet about two inches apart.
Bake each sheet of cookies one at a time on the middle rack for 10-11 minutes, just until the cookies begin to crack. While the cookies bake, unwrap Reese’s cups and then keep them in the refrigerator until use.
As soon as the cookies come out of the oven, gently press Reese’s cup into the center of the cookie. Then, move the cookies to a cooling rack.
Once the cookies are cool, pipe on the spider’s legs. Create eight legs by drawing four lines from Reese’s cup outward and down the cookie on each side.
Dab two spots of icing to glue the eyes to the body of the Reese’s cups.
How to store these cookies
Store the cookies in an airtight container at room temperature for up to 7 days. You can also freeze these cookies for up to 3 months. Unthaw the cookies on a plate at room temperature.
More Halloween Dessert Recipes
If you’re planning a Halloween party or you just love making some delicious Halloween-themed desserts throughout October, try out my recipes below. Your family will love them!
- Halloween Chocolate Bark
- Chocolate Halloween Cupcakes
- Halloween Monster Cookies
- Mummies Rice Krispie Treats
- Monsters Rice Krispie Treats
- Monster Cupcakes
- Spider Web Cupcakes
- Spider Web Cheesecake
Spider Peanut Butter Cookies Recipe
Spider Peanut Butter Cookies
These spider peanut butter cookies are homemade peanut butter cookies with mini Reese's cups in the center. They are adorable and a fun treat to serve all October.
Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 25 mini reese’s cups
- Black cookie icing
- 25 pairs of candy eyes
Instructions
- Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat them together, on medium speed for about 2-3 minutes. Once creamed, add in the peanut butter and mix again on medium speed until
combined. - Then, add the egg and vanilla extract and beat on a low speed until combined.
- Add in the flour, baking soda, and salt. Mix again on a low
speed. - Shape the cookie dough into a disc and wrap it in plastic wrap. Place in the refrigerator for one hour to chill. Place the mini Reese's cups in the refrigerator to also chill.
- After the cookie dough has been chilling for one hour, preheat the oven to 350℉ and line two baking sheets with parchment paper.
- Create 1-inch balls of dough and place them on the baking sheet about two inches apart. Bake each sheet of cookies one at a time on the middle rack for 10-11 minutes, just until the cookies begin to crack. While the cookies bake, unwrap Reese's cups and then keep them in the refrigerator until
use. - As soon as the cookies come out of the oven, gently press Reese's cup into the center of a cookie. Then, move the cookies to a cooling rack.
- Once the cookies are cool, pipe on the spider’s legs. Create
eight legs by drawing four lines from Reese's cup outward and down the cookie on each side. Dab two spots of icing to glue the eyes to the body of the reese’s cups.
Notes
To get a round, domed cookie, swirl the cookie inside a round cookie cutter or large glass to shape it after inserting Reese's cup. The Reese's cup can cause the cookie to crack further or break, which will help reshape and lift it.
Don’t skip on chilling the Reese's cups! If you add room temperature Reese's onto a warm cookie, they will melt.
If you forget to chill the Reese's cups for an hour in the fridge, pop them in the freezer for 10 minutes. Either way, just ensure they’re chilled and not room temperature!
Ensure the cookies are fully cooled down before decorating them with the icing.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 143mgCarbohydrates: 19gFiber: 0gSugar: 15gProtein: 2g
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Happy baking, friends!