Pin to Save
These peanut butter spider cookies are a playful and festive treat perfect for Halloween parties or kids’ birthday celebrations. The combination of a sweet peanut butter cookie base with mini peanut butter cup 'spiders' creates a fun and tasty snack that always brings smiles. I still remember one Halloween night when we laid out our candy haul across the table and traded treats just like these, making those simple moments feel magical.
I still remember one Halloween night when we laid out our candy haul across the table and traded treats just like these, making those simple moments feel magical.
Ingredients
- Unsalted butter: softened for smooth cookie dough and balanced richness
- Granulated sugar and brown sugar: provide sweetness and moisture for a chewy texture
- A large egg: binds ingredients and adds tenderness (room temperature helps mix evenly)
- Creamy peanut butter: key for that intense peanut butter flavor and chewy bite; choose a good quality smooth variety for best results
- Pure vanilla extract: enhances all the flavors, adding depth and aroma
- All-purpose flour: forms the structure—sifting it keeps the dough light and lump-free
- Baking soda: provides gentle leavening for a tender crumb
- Salt: balances the sweetness and rounds out flavors
- Pretzel sticks: broken into pieces create crunchy spider legs for a fun textural contrast
- Miniature peanut butter cups: become the spider’s body, adding chocolatey richness and visual appeal
Instructions
- Cream Butter and Sugars:
- Beat the softened butter, granulated sugar, and brown sugar on medium speed for about two minutes until the mixture becomes light and fluffy. Scrape down the bowl as needed to ensure everything blends evenly. This step provides a creamy base that traps air for a tender cookie texture.
- Incorporate Egg, Peanut Butter, and Vanilla:
- Add the egg followed by creamy peanut butter and vanilla extract. Beat on medium until the mixture looks smooth and fully combined. There should be no streaks of peanut butter; not mixing well here can cause uneven baking and texture.
- Mix Dry Ingredients Separately:
- In another bowl sift together the all-purpose flour, baking soda, and salt. Sifting breaks up lumps and helps the raising agent distribute evenly, which is important for consistent cookie rise.
- Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients into the wet bowl using a low mixer speed. Mix just until all flour is incorporated. Overmixing at this stage can make cookies tough and dense.
- Shape and Bake Cookies:
- Preheat the oven to 350 degrees Fahrenheit or 177 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and promote even baking. Scoop out tablespoons of dough using a cookie scoop or spoon and roll into balls. Place dough balls two inches apart because cookies spread slightly while baking. Bake for 10 to 11 minutes until the edges are set and the centers look slightly soft—the cookies will finish setting as they cool.
- Cool and Prepare for Decorating:
- Allow baked cookies to cool on the pan for five minutes so they firm up and don’t break when transferring. Then move them to a wire rack to cool completely or until just warm enough for assembly.
- Assemble Spider Cookies:
- While cookies are still warm but not hot, gently press a mini peanut butter cup into the center of each cookie to create the spider’s body. Break pretzel sticks into thirds and insert three to four pieces on each side of the peanut butter cup to form spider legs. If you want to add candy eyes or draw eyes with melted chocolate or icing, apply a small dab to keep them securely attached. Let the decorated cookies set before serving.
These cookies are as much fun to make as they are to eat. My favorite ingredient is the mini peanut butter cup that creates the spider’s body—it melts just enough when pressed into warm cookies to stick perfectly without losing its shape. I’ll never forget my daughter’s delighted face assembling the legs and eyes last Halloween, it’s become a cherished tradition.
Storage Tips
Store cooled and assembled cookies in an airtight container at room temperature for up to three days. For longer storage, keep plain baked cookies without pretzels and peanut butter cups in the freezer for up to two months. Assemble spiders on the day of serving to maintain the leg crunch and the candy’s freshness.
Ingredient Substitutions
Unsalted butter can be swapped for refined coconut oil for a dairy-free, subtly aromatic cookie with the same chewy texture. Mini peanut butter cups can be replaced with chocolate truffles for a more indulgent, gooier spider body. Pretzel sticks can be swapped for thin black licorice ropes for a spookier visual effect and chewy legs.
Serving Suggestions
Add a pinch of cinnamon or ground nutmeg to the dough for a warm autumn spice undertone. Pair with hot chocolate or spiced cider to amplify the cozy Halloween vibe. For a colorful twist, try decorating the cookies with candy eyes or colorful sprinkles instead of traditional spider legs.
These peanut butter spider cookies are a festive, easy-to-make treat that’s perfect for sharing. Enjoy making them with family and serve them fresh for the best texture.
Common Questions About Recipes
- → Why do cookies spread too much?
Warm baking sheets and over-creaming butter cause excess spreading. Use cool sheets and mix just until creamed. Chill dough balls before baking to control spread.
- → How to keep spider legs from falling out?
Press pretzel sticks gently while cookies are warm but set. Avoid over-pressing and create small holes with a toothpick if needed for easier insertion.
- → Can cookies be made in advance?
Yes, bake up to 2 days ahead and store airtight. Assemble spider legs on serving day for best appearance and texture.
- → Is freezing the dough or cookies possible?
Dough balls can be frozen up to 2 months. Bake from frozen adding 1–2 minutes. Assembled cookies freeze best undecorated and fresh.
- → What substitutions work well for ingredients?
Replace butter with refined coconut oil for a dairy-free option, mini peanut butter cups with chocolate truffles for gooier centers, and pretzel sticks with black licorice ropes for spookier legs.