These spider cookies are peanut butter cookies rolled in sugar. They are topped with a snack size Reese's peanut butter cup. Decorated with with candy eyes, and chocolate ganache legs.
These spider cookies are easy cookies with adorable spiders on top for a fun Halloween treat! They are a peanut butter cookie base, with Reese's peanut butter cups for the body of the spider, candy eyeballs, and chocolate ganache spider legs. You will love these spooky spider cookies. They are so much fun!
Why This Spider Cookies Recipe Works
- Easy Recipes- These easy spider cookies are very simple to make and decorate. They make easy Halloween treats when you already have a busy day planned.
- Peanut butter cookies- These peanut butter cookies are delicious and pair perfectly with the ganache and peanut butter cup on top.
- Cute and festive- These adorable peanut butter spider cookies are a cute and festive Halloween cookies for any Halloween party.
Ingredient Notes for Halloween Spider Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool down.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Peanut butter- Use creamy peanut butter not crunchy peanut butter so it will mix in smoothly. I do not recommend natural peanut butter as the texture can vary.
- Chocolate chips- I used semi-sweet chocolate chips. I do not recommend milk chocolate chips as they will be too sweet.
- Peanut butter cups- Watch the size you buy as they can vary. The Reese's cup snack size is perfect for this recipe.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Peanut Butter Cookies
Here is how to make and bake the peanut butter cookies for the spider cookies.
STEP 1: Dry ingredients. Mix the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside.
STEP 2: Beat butter and sugars. Use a mixer and a separate bowl to beat the melted butter, brown sugar, white sugar, and peanut butter on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk to the butter mixture. Mix it on medium speed until just combined.
STEP 4: Combine. Add the dry ingredients in and mix on low speed until just combined.
STEP 5: Prep. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Meanwhile, let the cookie dough rest for 10 minutes.
STEP 6: Scoop. Pour sugar into a bowl. Use a small cookie scoop (1TBSP or 1 oz) to scoop dough balls. Roll each cookie dough ball in the sugar before placing 12 dough balls per cookie sheet.
STEP 7: Bake cookies. Bake 1 baking sheet at a time for 9-10 minutes. The cookie are done when the edges are slightly golden brown.
STEP 8: Cool. Let the cookies cool on the hot pan for 5 minutes. Then, transfer them to a cooling rack to cool 15 more minutes before topping them with a Reese's peanut butter cup in the center of each cookie.
Step By Step Instructions - Chocolate Ganache and Decorating
Here is how to make the chocolate ganache and decorate the spider cookies.
STEP 1: Heat cream. Pour the chocolate chips in a bowl. Then, heat the heavy cream on the stove over medium-low heat until it is steaming.
STEP 2: Mix ganache. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Then, stir it until it forms a smooth ganache. If there are chunks microwave it for 15 second intervals until it is melted.
STEP 3: Prep piping bag. Pour the ganache into a piping bag. Cut the tip off the bag leaving a very small hole.
STEP 4: Place eyes. Pipe a tiny drop of ganache on the back of the eye candies and place them on the spiders. You can place them either on the side of the peanut butter cup to face forward or on top to face up.
STEP 5: Pipe legs. Pipe chocolate legs down the sides of each cookie.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheets. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
Yes, these cookies can be made larger bakery style cookies. They will take a longer bake time, though. The spider on top will also not cover the cookie as well and they will not look quite as good.
Yes they can! Store the cookie dough balls after rolling in sugar in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
- Chocolate chip spider cookies- If you prefer chocolate chip cookies for your spider cookies then follow this recipe for the cookie dough, then follow this recipe for the ganache and decorating.
- Oreo spiders- Instead of a Reese's cup you can place an Oreo on each cookie if you prefer. You will have to place them when the cookie is still hot as they do not melt to the cookie as easily.
- No peanut butter- If you do not like peanut butter or have a peanut allergy you can do both substitutions above.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Piping bags: I like these 18- inch piping bags since they hold more.
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the spider cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Halloween Recipes To Try
Try these fall recipes too!
- Pumpkin Caramel Cookies
- Caramel Apple Cheesecake Bars
- Sticky Buns
- Pumpkin Chocolate Chip Cookies
- Apple Cider Muffins
Peanut Butter Cookies
- 1 ⅓ cup All-purpose flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ cup Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ⅓ cup White granulated sugar
- ½ cup Semi-sweet chocolate chips
- ¼ cup Heavy cream
- 18 Reese's peanut butter cups snack size
- 36 Candy eyes
Peanut Butter Cookies
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.1 ⅓ cup All-purpose flour, ¼ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt
- Using a mixer in a separate bowl, beat the melted butter, brown sugar, sugar, and peanut butter. Beat on high speed for 2 minutes.½ cup Unsalted butter, ¾ cup Brown sugar, ¼ cup White granulated sugar, ½ cup Peanut butter
- Add in the vanilla, egg, and egg yolk. Mix on medium speed until just combined.1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
- Pour the sugar into a bowl. Use a small cookie scoop (1 oz or 1 Tablespoon) to scoop the dough. Roll each cookie dough ball in the sugar. Place 12 cookie dough balls per cookie sheet.⅓ cup White granulated sugar
- Bake one cookie sheet at a time. Bake for 9-10 minutes until the edges are lightly golden.
- Let the cookies sit on the hot pan for 5 minutes. Transfer to a cooling rack. Let the cookies cool for 15 minutes. Before topping the a Reese's peanut butter cup.18 Reese's peanut butter cups
- Pour the chocolate chips into a bowl. Pour the heavy cream into a small saucepan/frying pan. Heat on medium-low heat until cream is hot and steaming.½ cup Semi-sweet chocolate chips, ¼ cup Heavy cream
- Pour the hot cream over the chocolate chips. Let it sit for 2 minutes. Then, stir until smooth. If any chocolate chunks remain, heat in the microwave for 15 seconds until melted.
- Pour the chocolate ganache into a piping bag. Cut the end off the piping bag, it needs to be a very small hole.
- Pipe a tiny bit of chocolate on the back of candy eyes and place on the peanut butter cup. You can either place the eyes on the front of the spider, or have them on top.36 Candy eyes
- Pipe chocolate legs down on the sides.