Peanut Butter Spider Cookies (Printable Recipe)

Chewy peanut butter cookies decorated as spooky spiders with chocolate and candy eyes, perfect for Halloween fun.

# Ingredients You'll Need:

→ Cookie Dough

01 - 1/2 cup (113 g) unsalted butter, room temperature
02 - 1/2 cup (107 g) brown sugar
03 - 1/3 cup (66 g) granulated sugar
04 - 3/4 cup (201 g) creamy peanut butter, not natural
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/2 cups (180 g) all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - Granulated sugar, for rolling

→ Decoration

12 - Mini Reese’s Peanut Butter Cups
13 - 1/2 cup (85 g) semi-sweet chocolate chips, melted
14 - Candy eyeballs

# Steps to Follow:

01 - Unwrap 24 mini Reese’s cups and place in the freezer until ready to use.
02 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
03 - Beat butter, brown sugar, and granulated sugar until smooth and fluffy with an electric mixer.
04 - Mix in peanut butter, egg, and vanilla extract until well incorporated.
05 - Stir in flour, baking soda, baking powder, and salt until just combined.
06 - Form tablespoon-sized dough balls, roll in granulated sugar, and arrange on prepared baking sheet.
07 - Bake cookies for 8–11 minutes, until edges are set and tops begin to crack.
08 - Immediately press a frozen mini Reese’s cup into the center of each hot cookie. Cool on the baking sheet 15–20 minutes.
09 - Melt chocolate chips, transfer to a piping bag, and pipe four legs on each side of the Reese’s cup.
10 - Use a small dab of melted chocolate to stick candy eyes onto the Reese’s. Allow to set before serving.

# Extra Tips:

01 - Freeze the mini Reese’s cups before baking to help them hold shape when placed on hot cookies.
02 - Ensure all cookie dough balls are uniform for even baking.
03 - Cookies will continue to set on the baking sheet after removal from the oven.

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