Browse all of our Halloween recipes right here. There’s something frightfully fun in the mix to make your dinner or seasonal festivities special.
You may also want to check out my Pinterest Halloween Food board for more great recipes like these easy spider peanut butter cookies!
Peanut Butter Cookie Ingredient Check List:
- 1 cup Peanut Butter
- 1 cup sugar
- 1 large egg

Ingredients for Spiders:
Per Spider:
- 2 malted balls (Whoppers)
- 2 candy eyes (or 8 if you’re going for accurate spider facts and fun)
- Chocolate Icing
PRO TIPS:
- Peanut butter: Use smooth peanut butter for the best results. If you want a more firm cookie, avoid the natural peanut butter you have to work the oil into as the cookies tend to spread more and the additional oil makes them a bit more crispy.
- Don’t use crunchy peanut butter. I mean, you can, but for me, the dough is too crumbly and doesn’t yield the best cookies.
- Granulated sugar: Granulated sugar is the sweetest part of the cookie! It also carmelizes during baking to help the cookies brown.
- Egg: Use fresh eggs. You can check if an egg is fresh by placing it in a bowl of water. If it sinks it is good to use.
How to Make Peanut Butter Spider Cookies:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- While oven heats, in a medium mixing bowl, or stand mixer bowl, add all three ingredients.
- By hand, with a hand mixer or stand mixer, mix all ingredients until the cookie dough mixture is soft and moist and the ingredients are combined.
- Scoop the cookie dough into small balls and place them on a lined or greased baking sheet. If you are a perfectionist, each ball should weigh 34 grams for uniform size and shape.
- Use the bottom of a glass to flatten the cookies gently.
- If you are making traditional peanut butter cookies, you will use the back of a fork to press down and crisis cross lines for the iconic peanut butter cookies—For the spider cookies, you will instead, use a Tablespoon and use the rounded side to press into the center of the cookie to make a “bowl.”
- Bake the cookies in the preheated oven on the center rack for 8-10 minutes.
- Remove immediately from the baking sheet and place it on a wired baking rack.
Don’t over-bake the cookies. Check on them after 8 minutes, and if the edges start to turn golden, you know they’re done. Leaving the cookies on the hot baking sheet will continue to cook them, overbaking them.
Add the Spider Embellishment:
Once the peanut butter cookies have cooled, fill the “bowl” in the center of the cookie with chocolate frosting or ganache.
Place frosting in a Ziploc bag and cut the corner, and pipe four lines on each side of the “bowl” for a total of eight “legs”
Next, add two malted chocolate balls to the center of the spider’s body.
Finish by piping two small dots of chocolate icing on the front of one malted chocolate ball and press on the candy eyes.
Storage Tip:
Store at room temperature in an airtight container for up to five days.
Add a slice of bread to the container with the cookies, which will keep them soft and chewy.
You can freeze the baked cookies for up to 3 months.
Place them on a baking sheet in the freezer until they are completely frozen.
Then transfer them to freezer bags or an airtight container.
To reheat the frozen cookies, bake them in a 350°F oven for 5 minutes, or until warmed through.
Busy Schedule?
You can make the peanut butter cookie dough ahead of time, wrap it tightly in plastic, and place it in the freezer. I usually make the cookie balls, place them on a baking sheet in the freezer until they are firm, and then place the balls, by the dozen, in resealable bags with the oven temperature and time written on them so we can pull a bag out and make cookies after dinner without effort.

Peanut Butter Spider Cookies
It starts with the simplest peanut butter cookie recipe and some candies to create the most adorable little spider cookies.
Ingredients
- 1 cup Peanut Butter
- 1 cup sugar
- 1 large egg
Per Spider
- 2 malted balls (Whoppers)
- 2 candy eyes (or 8 if you’re going for accurate fun)
- Chocolate Icing
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium mixing bowl, or stand mixer bowl, add all three ingredients.
- By hand, with a hand mixer or stand mixer, mix all ingredients until the cookie dough mixture is soft and moist and ingredients are combined.
- Scoop the cookie dough into small balls and place them on a lined or greased baking sheet. If you are a perfectionist, each ball should weigh 34 grams for uniform size and shape.
- Use the bottom of a glass to gently flatten the cookies.
- If you are making traditional peanut butter cookies, you will use the back of a fork to press down and crisis cross lines for the iconic peanut butter cookies—For the spider cookies, you will instead, use a Tablespoon and use the rounded side to press into the center of the cookie to make a “bowl”.
- Bake the cookies in the preheated oven on the center rack for 8-10 minutes.
- Remove immediately from the baking sheet and place on a wired baking rack.
- Once the peanut butter cookies have cooled, fill the “bowl” in the center of the cookie with chocolate frosting or ganache.
- Place frosting in a Ziploc bag and cut the corner and pipe four lines on each side of the “bowl” for a total of eight “legs”
- Add two malted chocolate balls to the center for the spider’s body.
- Pipe two small dots of chocolate icing on front of one malted chocolate ball and press on the candy eyes.
Notes
- Peanut butter: Use smooth peanut butter for the best results. If you want a more firm cookie, avoid the natural peanut butter you have to work the oil into as the cookies tend to spread more and the additional oil makes them a bit more crispy.
- Don’t use crunchy peanut butter. I mean you can, but for me, the dough is too crumbly and doesn’t yield the best cookies.
- Granulated sugar: Granulated sugar is the sweetest part of the cookie! It also carmelizes during baking to help the cookies brown.
- Egg: Use fresh eggs. You can check if an egg is fresh by placing it in a bowl of water. If it sinks it is good to use.
Don’t over-bake the cookies. Check on them after 8 minutes, and if the edges start to turn golden, you know they’re done. Leaving the cookies on the hot baking sheet will continue to cook them, overbaking them.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 21mgSodium: 153mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 7g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
More Great Cookie Recipes:
Strawberry Cream Cheese Cookies (From a Cake Mix)
Gummy Bear Thumbprint Cookies
Skinny Chunky Monkey Cookies
Peanut Butter Spider Cookies.
Peanut Butter Cookies (the best ever!) Recipe
The Best Sugar Cookie Recipe
4 Ingredient Butterfinger Cookie Bars
Classic Meringue cookies
Easy No Bake Peanut Butter Cookies
Classic Chocolate Chip cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Blossom Cookies