Name: Peanut Butter Spider Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, 1 stick, room temperature; ½ cup (107g) brown sugar; ⅓ cup (66g) granulated sugar; ¾ cup (201g) creamy peanut butter, not natural; 1 large egg; 1 tsp vanilla extract; 1 ½ cups (180g) all purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; Granulated sugar, for rolling the cookies; About 24 mini Reese’s Peanut Butter Cups; ½ cup (85g) semi-sweet chocolate chips, for melting; Candy eyeballs

Jump to Recipe· 4.9 from 13 reviews

If you’re looking for a fun, festive treat that’s as whimsical as it is delicious, then this Peanut Butter Spider Cookies Recipe is exactly what you need. These buttery, peanut butter-packed cookies topped with mini Reese’s cups and chocolate legs are not only adorable but seriously tasty — perfect for Halloween or any time you want to impress your guests with a creative twist on classic peanut butter cookies. Trust me, once you try these, you’ll be hooked!

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Why This Recipe Works

Balanced Flavor: The creamy peanut butter mixes perfectly with brown and granulated sugars, giving both richness and just the right sweetness.
Perfect Texture: The combination of baking powder and baking soda creates a tender yet slightly chewy cookie that’s irresistible.
Cute Presentation: Topping the cookies with chilled mini Reese’s cups keeps the peanut butter center intact and adds a fun spider look with the chocolate legs and candy eyes.
Simple Prep: Straightforward steps and common ingredients mean you can whip these up effortlessly — even with picky kiddos helping!

The image shows many round cookies with a cracked light brown texture, arranged on a baking tray lined with a beige mat. Each cookie has a small round chocolate piece placed in the center as the top layer. Around this chocolate piece, there are eight dark brown chocolate lines, shaped like spider legs, spread evenly in pairs on both sides. Two large white candy eyes with black pupils are positioned at the front of each chocolate piece, giving the cookies a playful spider look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic behind this Peanut Butter Spider Cookies Recipe lies in the simple, pantry-friendly ingredients that complement each other beautifully. Choosing the right kind of peanut butter and chilling those Reese’s cups are little tricks that make a big difference.

Unsalted Butter: Room temperature butter creates that creamy texture without added salt affecting the flavor.
Brown Sugar: Adds moisture and a deeper caramel flavor to the cookies.
Granulated Sugar: For balance and to help the cookies spread just right.
Creamy Peanut Butter (not natural): Ensures smooth dough and classic peanut butter flavor — natural tends to separate and can affect texture.
Egg: Binds everything together and adds richness.
Vanilla Extract: Enhances the overall flavor and brings warmth.
All-Purpose Flour: The base structure for the cookies.
Baking Soda & Baking Powder: Work together to create lift and lightness without too much rise.
Salt: Balances sweetness and boosts the peanut butter flavor.
Granulated Sugar (for rolling): Adds a subtle crunch and sparkle to the cookie exterior.
Mini Reese’s Peanut Butter Cups: The spider’s body — freezing them keeps their shape intact on warm cookies.
Semi-Sweet Chocolate Chips: Melted for drawing spider legs and attaching candy eyes.
Candy Eyes: Adorable finishing touch that sells the spider look perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Peanut Butter Spider Cookies Recipe is. You can tweak it a bit to suit your taste or dietary needs, and it still turns out fantastic. I sometimes swap out the candy eyes for small chocolate chips when I’m in a pinch, and it works just fine. Feel free to personalize it!

Peanut Butter Swap: Using natural peanut butter can add a more intense flavor but might change the dough’s texture; you may need to add a little extra flour.
Nut-Free Variation: Substitute the peanut butter with sunflower seed butter and use allergy-friendly chocolate chips — I’ve done this for kids with peanut allergies and it was a hit.
Extra Crunch: Toss in some chopped peanuts for added texture if you like a bit of crunch in your cookies.
Festive Colors: Use colorful candy eyes or drizzle some white chocolate alongside the spider legs for a fun seasonal twist.

Step-by-Step: How I Make Peanut Butter Spider Cookies Recipe

Step 1: Prep the Mini Reese’s Cups and Oven

First things first: unwrap about 24 mini Reese’s Peanut Butter Cups and pop them in the freezer. This little trick really helps them hold their shape when you press them into the hot cookies later. While that’s happening, preheat your oven to 350°F — warm and ready to go!

Step 2: Cream Butter and Sugars

In a mixing bowl, beat together the softened unsalted butter with the brown sugar and granulated sugar using an electric mixer. Mix on medium speed for about 1 minute until the mixture becomes smooth and fluffy. This step is key for those soft, melt-in-your-mouth cookies.

Step 3: Mix in Peanut Butter, Egg, and Vanilla

Add the creamy peanut butter, large egg, and vanilla extract to the butter and sugar mix. Beat it all together on medium speed for less than a minute until fully combined. The dough will start smelling like heaven right about now.

Step 4: Fold in Dry Ingredients

Mix the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Then, add these dry ingredients to the wet ingredients. Stir gently with a spatula or mix on low speed, just until no flour streaks remain. Overmixing can toughen the cookies, so take it easy here.

Step 5: Shape, Roll in Sugar, and Bake

Grab a small cookie scoop or tablespoon and form tablespoon-sized balls from the dough. Roll each ball between your palms to smooth it out, then roll it in granulated sugar — this gives a lovely crunch and a subtle sparkle on the finished cookie. Place them 2 to 3 inches apart on a silicone-lined baking sheet and bake for 8 to 11 minutes. You’ll know they’re done when the edges start to crack and turn golden.

Step 6: Add the Spider Bodies

As soon as the cookies come out of the oven, gently press a frozen mini Reese’s cup into the center of each cookie. This step needs to be done while the cookie is warm but not hot, so the candy cup stays in place without sinking. Let the cookies cool for about 15-20 minutes before moving them to a cooling rack.

Step 7: Melt Chocolate and Draw Spider Legs

Place the semi-sweet chocolate chips into a microwave-safe bowl and heat them on 50% power for 3 minutes, stirring every minute until smooth and fully melted. Transfer the melted chocolate into a squeeze bottle or cut a tiny corner off a sandwich bag to pipe. Now, draw four spider legs on each side of the Reese’s cup on every cookie.

Step 8: Add Candy Eyes

Using a tiny dab of melted chocolate on the back of candy eyeballs, stick two eyes onto each Reese’s cup. This really brings the spider to life! Allow the chocolate to set completely before moving your adorable cookies to a serving platter.

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Pro Tips for Making Peanut Butter Spider Cookies Recipe

Freeze the Reese’s Cups: Trust me on this — freezing keeps them firm and prevents melting during baking.
Don’t Overmix the Dough: Mixing too much after adding flour can make your cookies tough instead of soft and tender.
Roll in Sugar for Texture: The granulated sugar coating adds a pretty sparkle and a tiny crunch that elevates simple peanut butter cookies.
Handle Warm Cookies Gently: Moving the cookies before they cool completely can cause the Reese’s cups to sink — be patient!

How to Serve Peanut Butter Spider Cookies Recipe

The image shows a group of round cookies on a black cooling rack, each cookie has three layers: the base is a light brown sugar cookie with a crumbly texture, the middle layer has eight dark brown chocolate lines radiating outward to look like spider legs, and the top layer is a small, round, smooth brown chocolate cup placed in the center, with two large white candy eyes attached just below the chocolate cup. The scene has a dark surface with some small plastic black spiders scattered around, and in the background, more cookies are visible on another black cooling rack with an orange cloth nearby. The background texture is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these peanut butter spider cookies, I usually keep it simple — the candy eyes and Reese’s cups are the perfect garnish on their own! But if I want to get extra festive, I sometimes dust a little powdered sugar or add orange sprinkles around the platter for those Halloween vibes.

Side Dishes

I like pairing these with a cold glass of milk or a hot cup of coffee for the adults. For a party setting, I’ve served them alongside pumpkin spice cupcakes or caramel apples — the peanut butter spiders add a fun flavor contrast.

Creative Ways to Present

For Halloween parties, I love arranging these cookies on a big black platter with web-shaped doilies underneath. Sometimes I nestle edible “graveyard” items like crushed Oreo dirt or candy bones around them for a spooky scene that guests rave about.

Make Ahead and Storage

Storing Leftovers

These cookies keep well in an airtight container at room temperature for up to 4 days. Because of the peanut butter and chocolate, they stay soft and flavorful even a day or two later. Just make sure to keep them away from heat or direct sunlight to preserve the candy eyes and chocolate legs.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a sealed freezer bag. When you’re ready, let them thaw at room temperature — the texture and appearance hold up nicely.

Reheating

If you want warm cookies, I pop them in a preheated 300°F oven for 5 minutes. They warm through without melting the decorations. If using a microwave, heat for just 10-15 seconds and watch closely so the Reese’s cups don’t get too melty.

FAQs

Can I use natural peanut butter for the Peanut Butter Spider Cookies Recipe?

Yes, but natural peanut butter contains oils that may separate and change the cookie dough consistency. You might need to chill the dough before baking and possibly add a little extra flour to compensate.
Why do I need to freeze the mini Reese’s cups before baking?

Freezing helps the mini Reese’s cups maintain their shape without melting into the cookie dough during baking, giving your cookies that perfect spider body that stands out.
How long do Peanut Butter Spider Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies should stay fresh and delicious for up to 4 days.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure to check the blend includes xanthan gum or a similar binder for best results.

Final Thoughts

I have to say, this Peanut Butter Spider Cookies Recipe has become my go-to when I want to combine cute with delicious. Baking these brings a bit of joy and a great excuse to lick the bowl clean (don’t pretend you don’t!). Plus, they’re so easy to tweak that they adapt to any tastes or occasions. Next time you want a fun twist on classic peanut butter cookies, give these a try — I promise they’ll make you smile and become a favorite in your family too.