I love creating spooky Halloween treats that the kids can help out with, and that is exactly what these Peanut Butter Spider cookies are.
They are our classic Peanut Butter Cookie recipe, with a fun holiday Halloween twist. They are the perfect activity for the kids, and they taste delicious. They are perfectly soft peanut butter cookies. Add some chocolate and you have peanut butter and chocolate heaven, that melts in your mouth.
Recipe Ingredient Notes
- Butter
- Brown Sugar
- Sugar
- Creamy Peanut Butter
- Eggs
- Flour
- Baking Soda
- Vanilla Extract
- Milk Chocolate Lindor Lindt Balls
- Candy Eyes
- Black Gel
How to Make Peanut Butter Spider Cookies
- You can use a standing mixer, hand mixer, or stir by hand. You will want to cream together your butter, brown sugar, sugar, and creamy peanut butter. It’s okay if there are a few lumps from the butter, but try to make it as smooth as possible.
- Add eggs, flour, baking soda and vanilla extract and mix until combined. Be sure to scrape the bottom and the sides so you don’t have excess or loose flour that will make the dough dry in some areas.
- Roll dough into 1 inch balls, roll in additional sugar, place on ungreased cookie sheet and use a spoon to flatten the top of the cookies. You don’t want them completely flat, but just a little indented.
- Bake for about 9-10 minutes or until the edges are puffed and slightly golden.
- While the cookies are still warm, press the chocolate balls into the middle, just slightly pressing down.
- Once removed from the oven, allow them to cool for 10 minutes. Move the cookies to a cooling rack or paper towel.
- While the cookies are still warm, press the chocolate balls into the middle, just slightly pressing down.
- While the cookies are still warm, press the chocolate balls into the middle, just slightly pressing down.
- Using the black gel, create 4 legs on each side and use small dots of gel to stick the candy eyes on.
- Let the cookies cool completely. Enjoy your spooky treat.
Cooking Tip
You could also use melted milk chocolate chips to stick the eyeballs onto the chocolate ball. They will blend a little easier and they will harden quicker, but I am all about saving time, so I just used the gel.
Frequently Asked Questions
I often replace peanut butter with almond butter in many of my recipes. However, this is one I would not recommend switching out. The peanut butter texture varies from the almond butter texture. The peanut butter texture is a lot smoother and more creamy, making the cookies more moist. If almond butter were to replace the peanut butter, they would be a little more dry. If you do use almond butter, you will want to add about 2 Tablespoons of milk, or an extra egg yolk, to the dough, to help soften it up.
I love the Lindor Lindt Balls, but they are a little pricey and can easily be replaced. Here are a few replacements that I recommend: Reese’s Mini Peanut Butter Cups, Rolo’s, Oreo’s, Peppermint Patties, Whoopers, and Bite Size Milky Way Squares.
Explore More Delicious Halloween Desserts
- 4-Ingredient Oreo Mummy Bark
- Butterfinger Rice Krispie Treat
- Double Chocolate Cake Cookies
- Halloween Mummy Brownies
- Halloween Spooky Smile Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Spice Rice Krispies
- Spider Web Sugar Cookies
- Spooky Witch Finger Cookies
Peanut Butter Spider Cookies Recipe
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1 ½ cups sugar divided
- 1 ½ cups creamy peanut butter
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 24 Milk Chocolate Lindor Lindt Balls
- 48 candy eyes
- 1.25 ounce black gel tube
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl or stand mixer, cream together butter, brown sugar, 1 cup granulated sugar, and peanut butter.
- Add eggs, flour, baking soda and vanilla extract and mix until combined.
- Roll dough into 1 inch balls, roll in additional 1/2 cup sugar and place on ungreased cookie sheet. Use a fork to make a criss-cross design on top.
- Bake for about 10-12 minutes or until golden brown.
- Once removed from the oven, allow them to cool for 10 minutes. Move the cookies to a cooling rack or paper towel.
- While the cookies are still warm, press the chocolate balls into the middle, just slightly pressing down.
- Using the black gel, create 4 legs on each side and use small dots of gel to stick the candy eyes on.
- Let the cookies cool completely.
- Enjoy your spooky treat
Notes
Nutrition
Equipment
Recipe Details
Questions & Reviews