Go Back
+ servings
close up of halloween spider cookies

Halloween Spider Cookies

Looking for a fun Halloween dessert? These EASY Halloween Spider Cookies are simple to make and super festive for fall festivities!
2.88 from 78 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: halloween spider cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling/Setting: 1 hour 30 minutes
Total Time: 2 hours 2 minutes
Servings: 16
Calories: 283kcal

Ingredients

  • ½ creamy peanut butter
  • ½ cup unsalted butter room temperature
  • ½ cup light brown sugar
  • 1 cup sugar divided
  • 1 large egg
  • 1 teaspoon vanilla or almond extract
  • 1 ¾ cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 teaspoon fine sea salt
  • 16 Reese’s Miniature Cups frozen
  • 1 cup chocolate chips
  • 3 teaspoons salted butter
  • 32 candy eyes

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, beat together the peanut butter, unsalted butter, light brown sugar, and ½ cup of the sugar until creamy and smooth, approximately 3-4 minutes.
  • Add the egg and extract of choice and mix until fully incorporated.
  • In a separate medium mixing bowl, sift or whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients in two separate additions; mix after each addition until just incorporated. Do not overmix.
  • Cover and chill the dough for 1 hour.
  • Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside. Set the remaining ½ of the sugar in a small bowl. Set aside.
  • Scoop 1 heaping tablespoon of cookie dough and roll it into a ball using clean hands. Roll the dough balls in the sugar and place them in the prepared baking tray about 2 inches apart. Repeat with remaining dough. You should have 16 cookies. Depending on the size of your baking sheet, bake in two batches.
  • Bake for 10-11 minutes or until the bottom edges are very lightly browned. Remove and cool for 2-3 minutes on the baking sheet. While fresh from the oven, gently press a wrapped mini PB cup into the center, top (wide end) down. Do not press too hard or the cookies could crumble.
  • Gently move to a wire cooling rack using a spatula. Wait for cookies to cool completely before decorating.
  • Melt the chocolate chips with salted butter in the microwave at 20-second intervals; stirring after each interval and reheating as necessary. Do not overcook chocolate.
  • Using a toothpick, put a dab of chocolate onto the back of each candy eyeball and stick to the outside wall of the PB cup, doing two per cookie. Let the chocolate set.
  • Transfer the remaining melted chocolate into the piping bag or a zipper bag and cut a tiny piece of the corner. Pipe 4 legs on each side to make 8 legs total on each cookie.
  • Place them in the fridge for 15-20 minutes to allow the legs and head to set.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 87mg | Fiber: 1g | Sugar: 29g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg