If you’re searching for a Halloween dessert that’s both spooky and delicious, these Peanut Butter Spider Cookies are the ultimate treat to bake this season. Imagine soft, chewy peanut butter cookies topped with round chocolate truffles and candy eyes — forming adorable (and slightly creepy) edible spiders that will impress both kids and adults alike.
This recipe brings together the nostalgic flavor of classic peanut butter cookies and the indulgent smoothness of chocolate. They’re not only delicious but also make for an entertaining baking project — perfect for family gatherings, Halloween parties, or classroom events. The decorating process is simple, fun, and allows plenty of room for creativity. Whether you use Reese’s, Lindor, or Ferrero Rocher truffles, each “spider” becomes a little masterpiece of flavor and design.
Best of all, this recipe doesn’t require any special equipment or advanced baking skills — just a little imagination and a steady hand for the spider legs.
Why You’ll Love This Peanut Butter Spider Cookies Recipe
- Perfect balance of sweet and nutty flavors — creamy peanut butter and rich chocolate.
- The spider design makes these cookies eye-catching and festive for Halloween.
- Simple ingredients that you probably already have in your pantry.
- Great baking project for kids — fun, messy, and totally rewarding.
- Can be made ahead of time and stored easily for parties or events.
- A creative twist on traditional peanut butter cookies that everyone remembers.
Ingredients You’ll Need
For the cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (125 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
For decorating:
- 24 chocolate truffles (Reese’s, Lindor, Ferrero Rocher, or any round chocolate candy)
- 1/4 cup (60 g) chocolate chips or melting chocolate
- 48 candy eyes
Optional Add-ins:
- 1 tablespoon milk for extra moisture (if dough feels dry)
- A pinch of cinnamon for warmth
- Coarse sugar for rolling dough balls (adds a light crunch)
How to Make This Peanut Butter Spider Cookies Recipe
- Preheat your oven:
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. - Cream the butter and sugars:
In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). - Add egg and vanilla:
Mix in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is evenly combined. - Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the peanut butter mixture and stir until just combined. Do not overmix. - Shape the dough:
Roll the dough into 1-inch balls (about the size of a walnut). If desired, roll each ball lightly in granulated sugar for a sparkly finish. Place them 2 inches apart on the prepared baking sheet. - Bake the cookies:
Bake for 8–10 minutes, or until the edges are lightly golden. The centers should still look soft — they’ll continue to set as they cool. - Add the chocolate centers:
Immediately after removing the cookies from the oven, press a chocolate truffle into the center of each one. Allow them to cool on the baking sheet for 10 minutes, then transfer carefully to a wire rack. - Make the spider legs:
Melt the chocolate chips in the microwave in 20-second bursts, stirring between each until smooth. Transfer the melted chocolate to a piping bag or a small plastic sandwich bag with the corner snipped off. Pipe four legs on each side of the truffle. - Add the candy eyes:
Before the chocolate hardens, attach two candy eyes to the front of each truffle. Allow the cookies to set for 20–30 minutes at room temperature or 10 minutes in the fridge.
Tips for the Best Results for Peanut Butter Spider Cookies Recipe
- For the perfect chewy texture, do not overbake the cookies — remove them just as the edges turn golden.
- If the truffles start to melt while you decorate, refrigerate the cookies briefly to firm them up.
- Let cookies cool slightly before adding the truffle to prevent sinking or melting.
- Use creamy peanut butter for a smooth dough — avoid natural peanut butters that separate with oil.
- When piping chocolate legs, steady your hand and make small, even strokes for neat results.
- If your candy eyes don’t stick well, use a tiny dab of melted chocolate as edible glue.
Variations & Substitutions
- Substitute almond butter or sunflower seed butter for peanut butter if you have allergies.
- Use mini peanut butter cups or Rolos instead of truffles for a different look.
- Try white chocolate truffles for ghostly “albino spiders.”
- Add a teaspoon of cocoa powder to the dough for chocolate peanut butter cookies.
- Make a double batch and freeze the dough balls for quick baking later.
What to Serve With This Peanut Butter Spider Cookies Recipe
These cookies pair wonderfully with a tall glass of milk, hot cocoa, or pumpkin spice latte. They also look amazing on a Halloween dessert table alongside brownies, cupcakes, or candy corn bark. For a fall-themed dessert platter, combine them with caramel popcorn, apple cider donuts, or fudge squares.
Storage & Reheating Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Lasts up to 7 days if kept chilled.
- Freezer: Freeze baked cookies (without candy eyes) for up to 2 months. Thaw at room temperature and decorate before serving.
- Avoid reheating — the truffles and decorations may melt.
Recipe FAQs
Can I make these cookies ahead of time?
Yes. Bake and store the cookies in an airtight container, then decorate them on the day of serving for best presentation.
Can I freeze the cookie dough?
Absolutely. Freeze the rolled dough balls on a tray, then transfer them to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
Can I use crunchy peanut butter?
You can, but the texture will be less smooth. For cleaner spider designs, creamy peanut butter works best.
Do I need to chill the dough?
If your kitchen is warm or the dough feels too soft, refrigerate it for 15–20 minutes before baking to prevent spreading.