“`html
If you’re on the hunt for a playful, delicious, and utterly irresistible treat, the Peanut Butter Spider Cookies Recipe is your new best friend. These cookies combine the rich, creamy delight of peanut butter with the nostalgic fun of Reese’s peanut butter cups, all transformed into spooky little spiders perfect for any occasion. From the tender, sugary cookie base to the melty chocolate “legs” and whimsical candy eyes, this Peanut Butter Spider Cookies Recipe brings both flavor and fun together in every bite.
Ingredients You’ll Need
Getting ready to whip up these Peanut Butter Spider Cookies is a breeze with just a handful of ingredients. Each component is thoughtfully chosen to build a cookie that’s soft yet slightly crisp, creamy but balanced, and visually charming for a memorable presentation.
- Unsalted butter, 1 stick (1/2 cup): Adds rich creaminess and tender texture to the cookie dough.
- Brown sugar, ½ cup: Brings warmth and moisture while enhancing the cookie’s chewiness.
- Granulated sugar, ⅓ cup plus extra for rolling: Adds sweetness and helps create a crackled, sugary surface.
- Creamy peanut butter, ¾ cup (not natural): The star ingredient offering that classic peanut butter taste and smooth texture.
- Large egg, 1: Binds everything together and provides structure for the cookies.
- Vanilla extract, 1 teaspoon: Gives a subtle depth and amplifies the flavors.
- All-purpose flour, 1 ½ cups: Forms the body of the cookie, making it sturdy yet tender.
- Baking soda, ¾ teaspoon: Helps the cookies rise and maintain a light texture.
- Baking powder, ½ teaspoon: Enhances the fluffiness alongside baking soda.
- Salt, ¼ teaspoon: Balances the sweetness and enhances the nutty flavors.
- Mini Reese’s peanut butter cups, 24 unwrapped and chilled: Create the signature “spider body” with peanut butter goodness.
- Semi-sweet chocolate chips, ½ cup: Melted to pipe cute spider legs and attach candy eyes.
- Candy eyeballs: The perfect finishing touch to bring your peanut butter spiders to life.
How to Make Peanut Butter Spider Cookies Recipe
Step 1: Prep the Reese’s and Oven
Before diving into the dough, unwrap your mini Reese’s peanut butter cups and pop them into the freezer. This keeps them firm so they don’t melt completely once added to the warm cookies. Meanwhile, set your oven to preheat at 350°F (175°C) so it’s ready when you finish your dough.
Step 2: Make the Dough
In a large bowl, cream together the room-temperature butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and slightly pale. This step is crucial for that tender, melt-in-your-mouth texture you want. Then add the peanut butter, egg, and vanilla extract, blending everything into a smooth, fragrant base packed with peanut flavor.
Step 3: Combine Dry Ingredients
Incorporate the all-purpose flour along with baking soda, baking powder, and a pinch of salt gradually into your wet mixture. Mixing until just combined prevents overworking the dough, which keeps your cookies soft and tender instead of tough.
Step 4: Form and Bake
Grab tablespoon-sized portions of dough, roll them into smooth balls, then gently coat each in granulated sugar for a sparkling finish. Space these dough balls evenly on your baking sheet, then bake for 8 to 11 minutes. You’ll know they’re ready when you see cracks beginning to form around the edges—perfect for that classic spider cookie look.
Step 5: Add Candy Bodies
As soon as your cookies come out of the oven, press one chilled mini Reese’s peanut butter cup firmly into the center of each cookie. This step allows the cup to soften slightly while the cookie cools, melding the textures beautifully. Let the cookies cool right there on the baking sheet for about 15 to 20 minutes to set everything in place.
Step 6: Create Spider Legs and Eyes
Melt your semi-sweet chocolate chips in short bursts in the microwave, stirring often until silky smooth. Transfer the chocolate to a piping bottle or a zip-top bag with a tiny corner snipped off. Pipe four “legs” on each side of the Reese’s cup, creating a whimsical spider effect. Use small dots of melted chocolate to attach those adorable candy eyeballs on top, giving your treats personality and whimsy.
How to Serve Peanut Butter Spider Cookies Recipe
Garnishes
For an extra festive presentation, sprinkle a tiny pinch of flaky sea salt over the freshly piped chocolate legs before it sets—it will bring out the peanut butter’s savory notes and add a bit of crunch. If you want to amplify the spider theme, add a few edible glitter sprinkles around the plate for a fun shimmer.
Side Dishes
These Peanut Butter Spider Cookies pair wonderfully with simple, creamy beverages like cold milk or a rich vanilla latte to balance the sweet and salty notes. For parties, consider serving alongside fresh fruit slices or a light yogurt dip to add contrast and keep the palate fresh.
Creative Ways to Present
Try arranging the cookies on a platter shaped like a spider web using strips of melted chocolate or icing. You can even place them atop a bed of crushed chocolate cookies to resemble “dirt,” setting an enchanting Halloween or autumn scene. For kids’ parties, presenting each cookie inside a cupcake liner shaped like a web adds a polished touch.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Peanut Butter Spider Cookies in an airtight container at room temperature to maintain their chewy texture. They will stay fresh and delicious for about 4 to 5 days, making them an easy make-ahead treat for busy days or unexpected guests.
Freezing
If you want to keep these treats longer, freeze the unbaked dough balls rolled in sugar in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 3 months. Alternatively, baked cookies can be frozen in an airtight container for the same time frame—just be sure to separate layers with parchment paper.
Reheating
To bring frozen or stored cookies back to life, warm them in a 300°F (150°C) oven for 5 to 7 minutes. This helps refresh the softness and gently melts the chocolate accents back to their gooey glory without overcooking the cookies.
FAQs
Can I use natural peanut butter for this Peanut Butter Spider Cookies Recipe?
Natural peanut butter tends to be less stable and more oily, which can affect the dough’s texture and consistency. It’s best to stick with creamy peanut butter that’s not natural for the perfect cookie structure and flavor balance.
What if I don’t have candy eyeballs?
No worries! You can make your own using small dots of white and dark chocolate, or simply skip the eyes and let the Reese’s cups shine as the spider’s body—the cookies will still be delightfully festive and delicious.
Can I substitute the peanut butter cups with another candy?
While mini Reese’s peanut butter cups provide the perfect creamy peanut center, you could try small chocolate disks or peanut butter-filled chocolates. Just keep in mind that the taste and texture may alter slightly.
How do I prevent the chocolate legs from smudging?
Let the melted chocolate set at room temperature or in the fridge for a few minutes after piping. Chilling the cookies slightly before decorating helps keep the chocolate from running and smudging.
Are these cookies suitable for freezing after baking?
Absolutely. Baked Peanut Butter Spider Cookies freeze well when stored in airtight containers with parchment paper between layers. Thaw them at room temperature before serving.
Final Thoughts
This Peanut Butter Spider Cookies Recipe is one of those joyful baking adventures that bring smiles as big as the spiders themselves. Whether for a holiday gathering or just an everyday treat fix, these cookies offer a perfect blend of nostalgia, peanut butter goodness, and playful creativity. I genuinely encourage you to give this recipe a try—it’s fun to make and impossible to resist!
“`
Print
Peanut Butter Spider Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peanut Butter Spider Cookies are a fun and festive treat perfect for Halloween or any spooky occasion. These chewy peanut butter cookies feature a mini Reese’s peanut butter cup center, decorated with melted chocolate spider legs and candy eyeballs to create an adorable and delicious spider effect. Easy to make with a classic peanut butter cookie dough, these cookies combine the rich flavors of peanut butter, chocolate, and sugar-coated crispiness, providing both kids and adults with a delightfully spooky snack.
Ingredients
Cookie Dough
- 1 stick (1/2 cup) unsalted butter, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup creamy peanut butter (not natural)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Extra granulated sugar (for rolling)
Decoration
- 24 mini Reese’s peanut butter cups, unwrapped and chilled
- ½ cup semi-sweet chocolate chips (for spider legs)
- Candy eyeballs
Instructions
- Prep the Reese’s & Oven: Unwrap the mini Reese’s peanut butter cups and place them in the freezer. Preheat your oven to 350°F (175°C) to have it ready for baking the cookies.
- Make the Dough: In a large bowl, use a mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then add the creamy peanut butter, egg, and vanilla extract, mixing until the dough is smooth and well combined.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, baking soda, baking powder, and salt into the wet ingredients. Mix just until the dough comes together and no flour pockets remain, being careful not to overmix.
- Form the Cookies: Roll tablespoon-sized portions of dough into balls using your palms. Then roll each ball in granulated sugar to give the cookies a sweet, crisp coating. Arrange the dough balls spaced apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 8-11 minutes or until the edges start to crack slightly, ensuring the centers remain soft.
- Add Reese’s: Immediately after removing the cookies from the oven, press a chilled mini Reese’s peanut butter cup into the center of each cookie. Allow the cookies to cool on the baking sheet for 15-20 minutes so they set properly.
- Make Spider Legs: Melt the semi-sweet chocolate chips in the microwave, stirring every 30 seconds until smooth. Transfer the melted chocolate into a squeeze bottle or a zip-top plastic bag with a small corner snipped off. Pipe four thin chocolate legs on each side of the Reese’s peanut butter cup, creating a spider effect.
- Attach the Eyes: Use a small dab of the melted chocolate as glue to stick candy eyeballs onto the Reese’s peanut butter cup, completing your spider’s face.
Notes
- Make sure the mini Reese’s are well chilled before pressing onto the hot cookies to avoid melting or losing shape.
- If you don’t have a squeeze bottle, a zip-top bag with a small corner cut off works perfectly for piping chocolate legs.
- Store these cookies in an airtight container at room temperature for up to 3 days.
- You can substitute the candy eyeballs with small dots of white and black icing if candy eyes are unavailable.
- For a crunchier texture, bake the cookies for an additional 1-2 minutes but be careful not to overbake.
