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Halloween Spider Cookies

These Halloween Spider Cookies are soft, chewy peanut butter cookies topped with mini chocolate peanut butter cups and candy eyes for the cutest spooky dessert ever. This easy Halloween treat is fun to make with kids, perfect for parties, and guaranteed to disappear fast. A must-try for anyone who loves chocolate and peanut butter cookies with a festive twist.
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings 24

Ingredients
  

  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable shortening or unsalted butter for a richer taste
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for rolling
  • 48 miniature Reese’s peanut butter cups unwrapped and frozen
  • 1/2 cup semi-sweet chocolate chips for decorating legs
  • 96 small candy eyes

Instructions
 

  • Prepare the candies: Unwrap and freeze the Reese’s cups for at least 15 minutes before baking. This keeps them firm when placed on the warm cookies.
  • Preheat the oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  • Cream the base: In a large bowl, beat together the shortening, peanut butter, brown sugar, and granulated sugar until fluffy — about 2–3 minutes. The mixture should look creamy and pale.
  • Add wet ingredients: Mix in the egg, milk, and vanilla until fully combined.
  • Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just incorporated. Don’t overmix.
  • Form the cookies: Scoop the dough into 1-inch balls. Roll each in granulated sugar, then place 2 inches apart on the baking sheet.
  • Bake: Bake for 8–10 minutes, or until the edges are golden and the tops just start to crack.
  • Add the “spider bodies”: Remove the cookies from the oven and immediately press a frozen Reese’s cup into the center of each. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
  • Decorate: Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Use a piping bag or zip-top bag with the corner snipped off to pipe 4 legs on each side of the Reese’s cup. Attach candy eyes with a dab of melted chocolate.
  • Cool and serve: Let the chocolate set completely before serving. Store cookies in an airtight container at room temperature for up to 4 days.

Notes

  • Substitutions:
    Swap peanut butter for almond or sunflower butter if needed. Use butter instead of shortening for richer flavor (but chill dough before baking).
  • Make-Ahead:
    Bake cookies up to 2 days ahead; decorate before serving. Or freeze dough balls for up to 1 month — bake straight from frozen, adding 1–2 extra minutes.
  • Serving Idea:
    Arrange on a black or orange platter with Halloween candies scattered around. Great for parties or trick-or-treat night.
  • Common Mistakes:
    Don’t skip freezing the peanut butter cups — they’ll melt too fast. And don’t overbake; the cookies should stay soft and chewy.