Description
Fun and spooky Halloween cookies made with a peanut butter base, topped with peanut butter cups, chocolate spider legs, and candy eyes for a festive treat.
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
1 cup (250g) creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
48 miniature peanut butter cups or chocolate truffles
1 1/2 cups (255g) chocolate melting wafers
96 candy eyes (2 per cookie)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in peanut butter, then add eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
5. Chill dough for at least 30 minutes to prevent spreading.
6. Roll dough into 1.5-tbsp balls, place on baking sheets, and press a thumbprint indentation in the center of each.
7. Bake 10–12 minutes until edges are lightly golden. Remove from oven and press a peanut butter cup into each center. Cool completely.
8. Melt chocolate wafers in the microwave in 30-second intervals until smooth.
9. Pipe 8 spider legs (4 per side) from each peanut butter cup using a piping bag.
10. Attach 2 candy eyes to each spider body while chocolate is still wet. Let set before serving.
Notes
Use classic creamy peanut butter like Jif or Skippy for the best texture—natural peanut butters may make the dough oily.
Always chill the dough before baking to help cookies keep their shape.
Melting wafers, not chocolate chips, give smooth, sturdy spider legs.
Candy eyes can be found at craft stores or online and make these cookies come alive!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American