Peanut Butter Spider Cookies

Peanut Butter Spider Cookies are a fun and spooky Halloween treat that combines soft peanut butter cookies with chocolate “spider” toppings. I love making these every October—they’re adorable, rich in flavor, and always a hit with kids and adults alike.

Why You’ll Love This Recipe

I love how these cookies bring together the classic comfort of peanut butter and chocolate in a festive, playful design. They’re soft, sweet, and just the right amount of creepy-cute. Whether I’m baking with kids or putting together a Halloween party spread, these cookies always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Creamy peanut butter

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

For decorating:

• Mini peanut butter cups or chocolate truffles (for spider bodies)

• Melted chocolate or chocolate frosting (for legs)

• Candy eyes (or white chocolate chips with mini chocolate dots)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the flour, baking soda, and salt.

3. In another bowl, I cream the butter, peanut butter, and sugars until light and fluffy.

4. I add the egg and vanilla and mix until combined, then stir in the dry ingredients.

5. I roll the dough into balls and place them on the baking sheet, flattening slightly.

6. I bake for 10–12 minutes until lightly golden, then let them cool for a few minutes.

7. While still warm, I gently press a peanut butter cup or truffle into the center of each cookie.

8. Once cool, I use melted chocolate to pipe legs on each side and attach candy eyes to complete the spider look.

Servings and timing

This recipe makes about 20 cookies. It takes 15 minutes to prep and 10–12 minutes to bake.

Variations

Sometimes I use chocolate kisses instead of peanut butter cups, or swap peanut butter for almond or sunflower butter. For a darker look, I use chocolate cookies as the base. And when I want extra texture, I roll the dough balls in sugar before baking for a crisp edge.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy. I don’t reheat them—just eat and enjoy as is.

FAQs

Can I make these ahead of time?

Yes, I often bake the cookies the day before and decorate them later. They hold up great overnight.

What if I don’t have candy eyes?

I use white chocolate chips with a dot of melted chocolate in the center. It works just as well and looks cute.

Can I freeze the cookies?

Yes. I freeze the baked cookies (without decorations) for up to 2 months. I thaw and decorate when ready to serve.

Can I make this nut-free?

Yes, I use sunflower seed butter instead of peanut butter, and a nut-free chocolate for decorating.

Do I need a piping bag for the legs?

Not at all. I use a zip-top bag with a small corner snipped off—it works perfectly for piping chocolate legs.

Conclusion

Peanut Butter Spider Cookies are one of my favorite Halloween treats. I love how playful and tasty they are, with that perfect mix of soft cookie, creamy chocolate, and a spooky little twist. They’re easy to make, super fun to decorate, and always disappear fast.

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