Easy Halloween Spider Cookies (Peanut Butter)
These Halloween Spider Cookies are soft, chewy, and so fun to make! They're made with a simple peanut butter cookie dough, topped with chocolate candy balls, candy eyes, and piped chocolate legs to create the cutest little spiders.
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This small batch Halloween Spider Peanut Butter Cookie recipe makes just 10 cookies, making it perfect for Halloween parties, baking with kids, or when you want a fun Halloween treat without making too many cookies.
If your looking for more Halloween treats: Halloween Spider donuts, Halloween Vanilla Sheet Cake, Halloween Sprinkle Cookies.
Why You'll Love These Halloween Spider Peanut Butter Cookies
- Soft and chewy: Made with creamy peanut butter and brown sugar for a soft, chewy texture.
- Small batch: This recipe makes just 10 cookies.
- Easy to decorate: All you need are chocolate candy balls, candy eyes, and melted chocolate.
- Kid-friendly: Let the kids help add the candy eyes and create their own little spiders!
Ingredients and Substitutions
These Halloween Spider Cookies use simple pantry ingredients to make soft and chewy peanut butter cookies. Here are a few ingredients you'll need and some easy substitutions.
- Butter: Use unsalted butter to control the amount of salt in the cookies. If using salted butter, reduce the added salt.
- Peanut Butter: I recommend Jif creamy peanut butter for the best texture. You can also use Skippy. Avoid natural peanut butter since the added oils can change the texture of the cookies.
- Brown Sugar: Keeps the cookies soft and chewy while adding a rich molasses flavor. You can substitute light brown sugar with dark brown sugar for a deeper flavor.
- Egg Yolk: Adds richness and helps keep the cookies soft and tender. You won't need the whole egg for this small batch recipe, save the egg whites for another recipe.
- All-Purpose Flour: Gives the cookies structure. Measure your flour using a kitchen scale for the best results.
- Baking Soda and Baking Powder: Help the cookies rise and spread while keeping the centers soft.
- Salt: Balances the sweetness and enhances the peanut butter flavor.
- Chocolate Candy Balls: Use round chocolate candies, such as Whoppers, twix balls, to create the spider's head and body. You can also use mini peanut butter cups.
- Candy Eyes: Edible candy eyes give the spiders their cute Halloween look.
- Melting Chocolate: Use melted chocolate chips or chocolate melting wafers to pipe the spider legs. Dark, milk, or semi-sweet chocolate will work.
How to Make Halloween Spider Cookies
Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter, peanut butter, and brown sugar until smooth and creamy. Add the egg yolk and mix until combined.
Add the all-purpose flour, baking soda, baking powder, and salt. Mix until a soft cookie dough forms.
Divide the cookie dough into 10 equal portions and roll each into a ball. Roll the balls into sugar before placing them on the prepared baking sheet, about 2 inches apart.
Bake at 325°F for 10 minutes, or until the edges are set and the centers are still slightly soft.
Immediately after baking, gently press two chocolate candy balls into the center of each warm cookie to create the spider's head and body. Let the cookies cool completely before decorating.
Melt the chocolate and transfer it to a small piping bag. Use a little melted chocolate to attach two edible candy eyes to the smaller chocolate candy ball.
Using the same piping bag, pipe four chocolate legs on each side of the spider's body, making eight legs total. Allow the chocolate to set before serving.
Tips for Making the Best Halloween Spider Cookies
Use regular creamy peanut butter. I recommend Jif creamy peanut butter for these cookies. Natural peanut butter can separate and change the texture of the cookie dough.
Don't overbake. The centers should still look slightly soft when you remove the cookies from the oven. They'll continue to set as they cool.
Add the chocolate candies immediately. Press the candy balls into the cookies while they're still warm and soft. This helps them stay in place.
Let the cookies cool before decorating. If the cookies are too warm, the piped chocolate legs will melt and lose their shape.
Use a small piping bag. Cut a tiny opening in the piping bag to create thin, neat spider legs.
How to Store Halloween Spider Peanut Butter Cookies
Store the decorated cookies in an airtight container at room temperature for up to 3–4 days. Place parchment paper between layers to protect the chocolate decorations.
You can also freeze the undecorated peanut butter cookies for up to 2 months. Thaw at room temperature before adding the chocolate spiders.
Halloween Spider Cookies
Ingredients
- 5 tablespoon unsalted butter, softened
- ¼ cup Jif creamy peanut butter
- ½ cup light brown sugar
- 1 large egg yolk
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Rolling
- ¼ cup Sugar
Spider Decorations
- 20 chocolate candy balls
- 20 edible candy eyes
- Melted chocolate for piping
Instructions
- Preheat to 325°F and line a baking sheet with parchment paper.
- Beat the softened butter, peanut butter, and brown sugar until smooth and creamy.
- Mix in the egg yolk until combined.
- Add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
- Divide the dough into 10 equal balls, roll into sugar and then arrange on the prepared baking sheet. Bake for 10 minutes.
- Immediately press two chocolate candy balls into each warm cookie to create the spider's head and body. Allow the cookies to cool completely.
- Attach the candy eyes with melted chocolate, then pipe four chocolate legs on each side. Let the chocolate set before serving.
