These adorable Peanut Butter Spider Cookies are soft, chewy, and topped with mini Reese’s cups, melted chocolate legs, and candy eyes. They’re the perfect blend of spooky and sweet for your next Halloween party—and they’re so easy to make, even the kids can help!
Why You’ll Love These Cookies
Halloween is my absolute favorite holiday, and I love finding fun new recipes that are festive without being fussy. These spider cookies check all the boxes:
- Quick and easy – From start to finish, they’re ready in about 30 minutes.
- Made with pantry staples – You probably have most of the ingredients already!
- The perfect combo – Peanut butter and chocolate are always a win.
- Ridiculously cute – Ideal for parties, treat boxes, or a Halloween charcuterie board (ahem, Charbooterie).
Ingredients You’ll Need
These cookies start with a classic peanut butter base, then get dressed up for Halloween with just a few extras:
- ½ cup (113g) unsalted butter, softened
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar, plus more for rolling
- ¾ cup (201g) creamy peanut butter (not natural)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 24 mini Reese’s Peanut Butter Cups, unwrapped and frozen
- ½ cup (85g) semi-sweet chocolate chips, melted
- Candy eyeballs
How to Make Peanut Butter Spider Cookies
Step 1: Prep the Reese’s
Unwrap about 24 mini Reese’s cups and place them in the freezer. Chilling helps them hold their shape when pressed into the warm cookies.
Step 2: Make the Dough
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the peanut butter, egg, and vanilla, then mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly mix the dry ingredients into the wet until just combined.
Step 3: Shape and Bake
Scoop out tablespoon-sized dough balls, roll them between your hands, then coat in granulated sugar. Place 2–3 inches apart on a parchment or silicone-lined baking sheet.
Bake at 350°F (177°C) for 8–11 minutes, until the edges start to crack and turn golden.
Step 4: Add the Reese’s
Right after baking, gently press a frozen Reese’s cup into the center of each cookie. Let them cool on the sheet for 15–20 minutes to set.
Step 5: Decorate
Melt chocolate chips in the microwave in 30-second bursts at 50% power, stirring in between. Once smooth, transfer to a piping bag, squeeze bottle, or zip-top bag with a snipped corner.
Pipe 4 chocolate legs on each side of the Reese’s. Use a dab of melted chocolate to attach candy eyes to the top of each cup. Let the chocolate set completely before serving or storing.
Tips for Success
- Use a cookie scoop to keep the dough balls even-sized.
- Freeze the Reese’s to help them hold shape when placed on warm cookies.
- Don’t overbake! Cookies should be set with slightly cracked edges. They’ll continue baking slightly on the hot sheet.
- Let them cool on the baking sheet to avoid the Reese’s melting or sinking.
- Attach eyes while the chocolate is soft for best results.
Storage & Freezing
- Store at room temperature in an airtight container for up to 3 days. Stack with parchment paper to prevent sticking.
- Freeze dough balls before baking (skip the sugar coating until bake time).
- Freeze baked cookies for up to 3 months—great for making ahead!
Reader Reviews
“These turned out really good! I’m sending a box to my grandkids for Halloween.”
— Anne
“Absolutely delicious—and adorable! They were a hit at our party!”
— Emily
More Spooky Sweet Ideas
- 🧁 [Ghost Cupcakes]
- 🎃 [Frosted Halloween Sugar Cookies]
- 🕷️ [Spider Rice Krispie Treats]