Spider Cookies

Peanut Butter Spider Cookies on black plate.

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These easy and cute Peanut Butter Spider Cookies are the perfect sweet treat to get you in the spooky spirit.

Prep Time20

Cook Time8

Cool Time20

Total Time48

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 cup granulated sugar, divided
½ cup brown sugar
½ cup creamy peanut butter
½ cup butter, softened
1 egg
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
24 round miniature Reese’s, unwrapped
candy eyeballs
½ cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, beat ½ cup sugar, brown sugar, peanut butter, butter, and egg until well blended. Stir in flour, baking soda, and baking powder until dough forms.
Shape dough into 1-inch balls; roll in remaining granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake for 8 -10 minutes or until edges are light golden brown.
Wait for 10-15 minutes, then press 1 Reese’s in the center of each cookie and let cool on cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Melt chocolate chips with a little coconut oil (1 tablespoon) by placing them in a small microwave safe bowl and microwaving for 2-3 minutes, stirring occasionally. Pour into a Ziploc bag and cut a small piece of the corner of the bag.
Using the melted chocolate, draw 4 legs onto the spider. To attach the eyeballs, pipe the chocolate onto the Reese’s and then add the eyeballs. Let cookies cool completely before serving.

Video

Notes

Recipe Tips.

For the best results, use a standard creamy peanut butter like Jif or Skippy, as natural peanut butter tends to result in a crumbly texture.
If the cookies spread too much in the oven, chill the cookie dough for 30 minutes in the fridge.
Let the cookies cool completely before you pipe on the chocolate legs to prevent the chocolate from melting and running off.

Prep ahead of time.

Dough: You can prepare the cookie dough up to 2-3 days in advance and store it in an airtight container in the refrigerator, or freeze cookie dough balls for up to 3 months.
Baked, undecorated cookies can be stored in an airtight container at room temperature for up to 3 days before decorating and serving.
Decorated cookies can be stored in an airtight container at room temperature for 1-2 days before serving.

Store any leftovers in an airtight container at room temperature. They will typically stay fresh for 3-5 days. If you're stacking them, you can place a piece of parchment or wax paper between the layers to prevent them from sticking together.

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