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Easy Peanut Butter Spider Cookies

Easy Peanut Butter Spider Cookies decorated with chocolate candy eyes and chocolate legs on a dark plate.
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Easy Peanut Butter Spider Cookies are a fun and festive Halloween treat made with soft peanut butter cookies, mini Reese’s cups, melted chocolate legs, and candy eyeballs. Perfect for parties, kids, and spooky snack boards.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (107g) brown sugar
  • 1/3 cup (66g) granulated sugar (plus extra for rolling)
  • 3/4 cup (201g) creamy peanut butter (not natural)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 24 Mini Reese’s Peanut Butter Cups
  • 1/2 cup (85g) semi-sweet chocolate chips
  • Candy eyeballs

Instructions

  1. Unwrap about 24 mini Reese’s cups and place in the freezer. Preheat the oven to 350ºF and prepare a baking sheet with parchment or silicone liner.
  2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Add peanut butter, egg, and vanilla extract. Beat again until combined.
  4. Add flour, baking soda, baking powder, and salt. Mix just until combined without overmixing.
  5. Form tablespoon-sized dough balls, roll in sugar, and place 2 inches apart on the baking sheet.
  6. Bake for 8–11 minutes or until edges start to crack. Remove from oven and press a frozen Reese’s cup into the center of each cookie.
  7. Let cookies cool on the baking sheet for 15–20 minutes before transferring to a cooling rack.
  8. Melt chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth.
  9. Transfer melted chocolate to a squeeze bottle or bag with the tip cut off. Pipe four legs on each side of the Reese’s.
  10. Use a dab of melted chocolate to attach candy eyeballs to the Reese’s cup. Let chocolate set before serving or storing.

Notes

  • Freeze Reese’s cups to prevent melting when pressed into warm cookies.
  • Use a cookie scoop for evenly-sized dough balls for consistent baking.
  • Let cookies cool fully on the tray before moving to avoid losing shape.
  • Store cookies in an airtight container with parchment between layers.
  • Use a zip-top bag or squeeze bottle for easier chocolate piping.

Nutrition

Find it online: https://recipeshots.com/easy-peanut-butter-spider-cookies/