Peanut Butter Spider Cookies

Soft 3-ingredient peanut butter cookies decorated with mini peanut butter cups, chocolate candies, piped chocolate legs, and candy eyes to create an easy Halloween spider cookie.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 45

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

Cookie Base

1 cup 250 g creamy peanut butter
1 cup 200 g granulated sugar
1 large egg

Decorations

24 mini peanut butter cups
24 mini chocolate candies
½ cup 85 g melted chocolate chips
48 candy eyeballs

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk peanut butter, sugar, and egg until a thick, sticky dough forms.
Roll into 1-inch (2.5 cm) balls and place on the baking sheet.
Bake for about 10 minutes, until the edges are golden and centers are just set.
Immediately press one frozen mini peanut butter cup into the center of each warm cookie.
Press one smaller chocolate candy slightly above each peanut butter cup to form the head.
Allow cookies to cool completely.
Transfer melted chocolate to a piping bag and pipe four legs on each side of the spider.
Attach two candy eyeballs to each head with a small dab of melted chocolate.
Let the decorations set before serving.

Notes

Freeze the mini peanut butter cups before baking.
Commercial creamy peanut butter is recommended.
Natural peanut butter can make the dough greasy.
Add the candy bodies immediately after baking.
Cool cookies completely before piping chocolate legs.
Pipe four legs on each side for eight total.
Store in an airtight container for up to 5 days.
Refrigerate only in very warm conditions.
Refrigerated dough can be stored for up to 3 days.