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–+ servings
Peanut Butter Spider Halloween Cookies

Peanut Butter Spider Halloween Cookies That Kids Will Love

These Peanut Butter Spider Halloween Cookies are a delightful treat combining whimsy and flavor that kids will love.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 pinch Salt Enhances flavor; skip if using salted peanut butter.
  • 0.5 cups Unsalted Butter Room temperature; substitute with coconut oil for a dairy-free option.
  • 0.5 cups Light Brown Sugar Can use dark brown sugar for deeper flavor.
  • 0.5 cups Granulated Sugar Can be reduced for a less sweet cookie.
  • 1 cup Smooth Peanut Butter Do not use crunchy for best results.
  • 1 large Egg Replace with a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
  • 0.25 cups Whole Milk Can substitute with dairy-free milk.
For the Spider Decoration
  • 24 pieces Miniature Reese’s Peanut Butter Cups Decorative “spider bodies”.
  • 0.5 cups Semi-Sweet Chocolate Used for piping spider legs.
  • 24 pieces Candy Eyes For fun decoration; optional.

Equipment

  • mixing bowl
  • Baking sheets
  • Electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
  3. In a large mixing bowl, cream together ½ cup of room-temperature unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated sugar until fluffy and light.
  4. Mix in 1 cup of smooth peanut butter, 1 large egg, 1 teaspoon of vanilla extract, and ¼ cup of whole milk until combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  6. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Scoop out tablespoon-sized portions of dough, roll into balls and flatten them on baking sheets.
  8. Bake for 10-12 minutes until golden brown around the edges.
  9. Gently press a miniature Reese’s Peanut Butter Cup into the center of each cookie while still warm.
  10. Melt semi-sweet chocolate and pipe four legs on each side. Add candy eyes for decoration.
  11. Refrigerate the cookies for about 15-20 minutes to set the decoration.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chill the dough for best results and get creative with toppings for different flavors!

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