How to Make Peanut Butter Spider Cookies

Last updated on October 2nd, 2025 at 09:56 pm

If you’re looking for a Halloween cookie that’s both adorable and easy to make, these peanut butter spider cookies check every box. They start with a soft peanut butter blossom cookie, then get topped with a mini Reese’s cup and candy eyes to create the sweetest little chocolate spiders.

This recipe is one of my favorites in October because it uses simple pantry ingredients, comes together quickly, and the decorating is easy enough for kids to help with. Whether you need a Halloween dessert for a classroom party, a bake sale, or just something fun for family movie night, these cookies rarely last 24 hours after baking.

Peanut butter spider cookies are the kind of Halloween treat that feels special without adding stress, and they’re sure to be remembered long after the last candy wrapper is thrown away.

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My Favorite Kitchen Tools for Spider Cookies

• Cookie Scoop: Keeps the dough even so all the cookies bake the same size, plus it’s less messy than spoons.

• Baking Mats: I love these silicone mats because they prevent over-browning on the bottoms and make cleanup so easy.

• Three-Tier Cooling Rack: This is a lifesaver when you’re baking multiple batches. It saves counter space, lets the cookies cool evenly, and keeps little hands from sneaking them too soon.

• Piping Bags: Perfect for piping on chocolate legs. A sandwich bag with the corner cut can also work too.

How To Make Peanut Butter Spider Cookies

Before Making Your Cookies

Unwrap 24 mini Reese’s and place them in the freezer. Freezing them prior to placing them on the cookies helps them keep their shape as the warm cookie melts the chocolate. Only unwrap the outer foil but leave the paper on. This helps keep all the chocolate and peanut butter on the candy for a more uniform look. 

Make the Dough

Start by creaming together softened butter, white sugar, and brown sugar until light and fluffy with a stand or hand mixer. This will take about 2-3 minutes. Mix in the vanilla extract and creamy peanut butter, then add the egg and mix until it’s fully combined. 

In a separate bowl, whisk together flour, baking soda, and salt, then gently mix it into the wet ingredients. Make sure not to over mix. Chill the dough in the fridge for about 30 minutes so it’s easier to handle.

Shape the Cookies

Scoop about 1 ½ tablespoons of dough, roll each scoop into a ball, then coat lightly in white sugar. Using a cookie scoop help keep the cookies all the same size. Place the dough balls on a baking sheet lined with parchment or a baking mat about 2-3 inches apart leaving room for spreading.

Bake the Cookies

Bake at 350°F for 9–11 minutes. The cookies should be starting to brown around the edges and the dough cracking. As soon as they come out of the oven, gently press a frozen mini Reese’s (or other round chocolate candy) sideways into the center of each cookie to form the spider body.

Leave the cookies on the baking sheet to cool for at least 15-20 minutes before transferring to the cooling rack until completely cooled. If you move the cookies to early the Reese’s can lose it’s shape. 

Decorate the Spiders

Once the cookies are cool, melt the chocolate chips in the microwave at 50% power for 2-3 minutes, stirring every 45 seconds. Transfer the melted chocolate into a piping bag or a sandwich bag with the corner snipped off.

Pipe on eight little legs around each chocolate candy. For the eyes, add a tiny dot of melted chocolate on the back of each candy eye and press them onto the spider body.

That’s it! You’ll have a tray of adorable spider cookies ready for Halloween parties, bake sales, or just a fun baking project at home.

Tips for Making Spider Cookies with Kids

As a toddler mom, I know patience can run thin when your little ones are helping in the kitchen. While they may not always work, here are a few of my tips and tricks to have the whole experience be smoother for everyone:

• Bake the cookies ahead of time, then let kids decorate once they’re cooled.

• Set up a decorating station with all the toppings in little bowls. And you don’t have to stick to our recommendations for decorating. Extra sprinkles or colors only add to the fun.

• Don’t worry about perfect spiders, sometimes the unique ones end up fitting the spooky vibe better anyways.

Variations and Substitutions

Peanut-Free Option

If you need to skip the peanut butter, try making these spiders with a chocolate chip or sugar cookie base. They hold up well and taste just as good.

Candy Choices

Mini Reese’s are my favorite for the spider body, but Rolos or other round chocolates work too. Candy-coated chocolates are another fun choice if you want something colorful and a little different.

Extra Color

For a pop of Halloween flair, you can roll the cookie dough in colored sugar before baking or top the finished spiders with seasonal sprinkles. Both are simple ways to add extra color without much effort.

Make Ahead and Storage

Room Temperature: Once decorated, these cookies will stay fresh in an airtight container at room temperature for up to five days.

Freezing: You can bake the cookies ahead and freeze them undecorated in a freezer-safe container for up to three months. When you’re ready to serve, let them thaw and then add the candy eyes and chocolate legs so they look freshly made.

Make Ahead: If you’d rather prep the dough in advance, it can be kept in the fridge for up to two days before baking. Decorate just before serving so the spiders look their best.

FAQ for Peanut Butter Spider Cookies

Can I freeze spider cookies?
Yes. For best results, freeze the baked cookies undecorated in a freezer-safe container for up to three months. Add the candy eyes chocolate legs after thawing so they look fresh and nothing cracks or crumbles.

What if I don’t have candy eyes?
Mini chocolate chips make an easy substitute. You can also use a small dot of white chocolate with a smaller dot of dark chocolate in the center to create a homemade version.

Do I have to use homemade dough?
Not at all. Store-bought peanut butter cookie dough works perfectly and saves time if you’re baking for a classroom party or busy weeknight.

What kind of peanut butter works best?
Stick with regular creamy peanut butter for this recipe. Natural peanut butter separates too much and will make the dough greasy and hard to work with.