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Easy Peanut Butter Spider Cookies – A Fun Halloween Treat!

If you’re looking for a Halloween dessert that’s equal parts cute and creepy, these Peanut Butter Spider Cookies are just what you need. They start with soft, chewy peanut butter cookies as the base, then get topped with a chocolate truffle or peanut butter cup “spider body.” Add candy eyes and a little chocolate piping, and suddenly your cookies come to life with mini spiders crawling across them. Not only are these cookies delicious, but they’re also so fun to decorate with kids. They’ll quickly become a Halloween tradition in your home.
Print Recipe Pin Recipe
Prep Time 20 minutes
bake & Decorating time 25 minutes
Total Time 45 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

🥚 Fresh Produce:
  • 1 large egg
🌾 Dry & Pantry:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
🥜 Nut Butter & Candy:
  • ½ cup peanut butter creamy
  • 24 chocolate truffles like Lindor or mini peanut butter cups
  • 48 candy eyeballs
🧈 Dairy:
  • ½ cup unsalted butter softened
🍫 Chocolate for Decoration:
  • ½ cup semi-sweet chocolate chips for spider legs, melted

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Measuring cups & spoons
  • Wire rack
  • Piping bag or zip-top bag (for chocolate legs)

Method
 

Step 1 – Make the Peanut Butter Cookie Dough
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, cream butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in egg and mix until smooth.
  5. Gradually stir in dry ingredients to form dough.
Step 2 – Bake the Cookies
  1. Scoop tablespoon-sized balls of dough onto prepared baking sheets.
  2. Bake 9–11 minutes, until edges are golden.
  3. Remove from oven and immediately press a chocolate truffle or mini peanut butter cup into the center of each cookie.
  4. Let cool on wire rack.
Step 3 – Add Spider Legs & Eyes
  1. Melt chocolate chips and transfer to piping bag.
  2. Pipe 4 legs on each side of the chocolate body.
  3. Use a dab of melted chocolate to attach candy eyes.
Step 4 – Serve & Enjoy
  1. Let chocolate set, then serve these spooky treats!

Notes

🧊 Storage & Reheating
Store in airtight container at room temp up to 5 days.
Freeze undecorated cookies up to 2 months. Decorate after thawing for best results.
🥄 Variations
Nut-Free: Use sunflower seed butter and chocolate cups instead of peanut butter.
Different “Spider Bodies”: Try Rolos, Whoppers, or malt balls.
Spooky Colors: Tint white chocolate legs orange or purple for a festive look.
Double Chocolate: Make chocolate cookies instead of peanut butter for a rich twist.
❓ 10 FAQs
Do I have to use truffles for the spider body?
No — peanut butter cups, malt balls, or Rolos work too.
Can I use store-bought cookie dough?
Yes, it makes them even quicker.
Do candy eyes melt in the oven?
Yes — always add them after baking.
How do I pipe the spider legs neatly?
Use a small round piping tip or snip a tiny hole in a zip-top bag.
Can I make the cookies ahead of time?
Yes — bake cookies 1 day ahead, then decorate before serving.
Can I use crunchy peanut butter?
Yes, but cookies will have more texture.
Can I make them gluten-free?
Yes, substitute with a gluten-free flour blend.
How do I keep chocolate from smudging?
Let cookies cool completely before piping legs.
Do I need to chill the dough?
Not necessary, but chilling prevents spreading.
Can I make giant spider cookies?
Yes! Just bake larger cookies and use full-size peanut butter cups.
🏁 Conclusion
These Easy Peanut Butter Spider Cookies are the ultimate Halloween dessert — chewy, chocolatey, and just the right amount of spooky. With minimal effort and maximum fun, they’re a recipe you’ll want to make every October.