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Peanut Butter Spider Cookies

Creepy Crawly Delights: Easy Peanut Butter Spider Cookies

Transforming the Classic Peanut Butter Cookie into Adorable Spider Delights

Indulge in the delightful world of baking as we take the humble peanut butter cookie to new heights. In this recipe, we’ll show you how to create charming Peanut Butter Spider Cookies that are not only scrumptious but also eye-catching. By combining a straightforward peanut butter cookie base with creative candy embellishments and a touch of icing, you’ll craft irresistible treats that are perfect for Halloween or any occasion that calls for a dash of whimsy. These cookies are a breeze to make, evoking nostalgic memories of home economics class in 7th grade. With just 10 minutes of prep and a mere 10 minutes in the oven, you’ll be rewarded with a batch of homemade peanut butter cookies that are bound to impress. So, roll up your sleeves and let’s embark on a baking adventure that’s as fun as it is delicious!

History of Peanut Butter Cookies:

The origins of peanut butter cookies can be traced back to the early 1900s, gaining popularity in the United States during World War I when rationing made creative use of available ingredients essential. Peanut butter, a protein-rich staple, found its way into various recipes, including the classic peanut butter cookie. Over the years, this simple yet delightful treat has evolved, inspiring bakers to infuse their creativity into the mix.

Versions and Variations:

While this recipe celebrates the iconic spider-themed peanut butter cookies, there are numerous other ways to enjoy this timeless favorite. From traditional cross-hatch patterns to sandwiching two cookies with peanut butter filling, the possibilities are endless. For a gluten-free twist, consider using almond or cashew butter, opening the door to a wider range of palates.

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!


Spooky Peanut Butter Spider Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Makes about 24 spider cookies


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

Ingredient Checklist:

For Peanut Butter Cookies:

  • 1 cup (250g) smooth peanut butter
  • 1 cup (200g) granulated sugar
  • 1 large egg

For Spider Embellishments (Per Spider):

  • 2 malted balls (Whoppers)
  • 2 candy eyes (or 8 for added spider realism)
  • Chocolate Icing




Ingredient Overview

Peanut Butter Choice: Opt for smooth peanut butter for optimal cookie texture. While natural peanut butter might seem appealing, it can cause the cookies to spread more and become overly crispy due to the additional oil content. Crunchy peanut butter isn’t recommended as it tends to yield crumbly dough and less-than-ideal cookies.

Granulated Sugar’s Role: Granulated sugar not only sweetens the cookies but also contributes to their delightful caramelized browning during baking.

Egg Freshness: Ensure the use of fresh eggs by performing a water test. If an egg sinks in a bowl of water, it’s good to go.

Expert Tips:

  • For a nuttier flavor, opt for natural peanut butter with no added sugars.
  • Get creative with the candy-coated spheres; use different colors for a playful twist.
  • To make piping icing easier, place it in a plastic sandwich bag, snip off a tiny corner, and use it as a makeshift piping bag.


How to Make Peanut Butter Spider Cookies:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium mixing bowl or the bowl of a stand mixer, combine the peanut butter, granulated sugar, and egg. Mix by hand, with a hand mixer, or using a stand mixer until the dough is soft, moist, and all the ingredients are well combined.




Scoop small balls of the cookie dough and place them on the prepared baking sheets. For uniform size and shape, aim for each ball to weigh around 34 grams.



Gently flatten the cookies using the bottom of a glass.

Instead of the traditional fork cross-hatch pattern, create a “bowl” in the center of each cookie using the rounded side of a tablespoon.

Bake the cookies on the center rack of the preheated oven for 8-10 minutes. Keep an eye on them after 8 minutes; when the edges start turning golden, they’re ready. Remember that cookies will continue to cook on the hot baking sheet after removal, so avoid overbaking.

Once baked, transfer the cookies immediately to a wire baking rack to cool completely.



Adding the Spider Embellishment:

  1. Prepare your chocolate icing or ganache once the peanut butter cookies have cooled.
  2. Fill the “bowl” in the center of each cookie with the chocolate frosting or ganache.
  3. Using a Ziploc bag with a corner cut off, pipe four lines on each side of the “bowl” to create eight “legs” for the spider.
  4. Place two malted chocolate balls in the center of the spider’s body.
  5. Complete the spider’s face by piping two small dots of chocolate icing on the front of one malted chocolate ball and pressing on the candy eyes.

Serve and Enjoy:

Indulge in the spook-tacular delight of your Spooky Peanut Butter Spider Cookies! Whether you’re celebrating Halloween or just looking to add a touch of whimsy to your treats, these charming cookies are sure to impress. With their soft peanut butter cookie base and creative spider embellishments, they’re as enjoyable to make as they are to eat. Share these creepy-crawly creations at your next gathering, and watch them disappear in no time!


Q: Can I use crunchy peanut butter for this recipe? A: While it’s possible, it’s recommended to stick with smooth peanut butter for the best texture and consistency.

Q: Can I substitute the chocolate icing with something else? A: Absolutely! Feel free to experiment with other types of icing, melted chocolate, or even caramel for different flavors and effects.



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.  

Alternate Names:

  • Spooky Peanut Butter Spider Cookies
  • Arachnid-Inspired Peanut Butter Treats
  • Halloween Peanut Butter Spider Delights

Unleash your inner baker and embark on a journey to create these irresistibly adorable Peanut Butter Spider Cookies. With just a handful of ingredients and a pinch of creativity, you’ll whip up a batch of treats that are as delightful to make as they are to devour. So whether you’re channeling your inner 7th grader or simply looking to add a touch of whimsy to your dessert table, these cookies are sure to impress both young and young-at-heart alike. Don’t miss out on exploring more spooky and scrumptious recipes in our Halloween collection or discovering further inspiration on our Pinterest Halloween Food board. Happy baking!


Peanut Butter Spider Cookies

Yield: about 9 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 8 minutes

Bake nostalgia with a twist! Craft Easy Peanut Butter Spider Cookies—classic cookies meet whimsical arachnid embellishments. Fun treats for all occasions!


  • 1 cup (250g) smooth peanut butter
  • 1 cup (200g) granulated sugar
  • 1 large egg

Per Spider

  • 2 malted balls (Whoppers)
  • 2 candy eyes (or 8 if you’re going for accurate fun)
  • Chocolate Icing


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium mixing bowl, or stand mixer bowl, add all three ingredients.
  3. 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.
  4. 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.
  5. Use the bottom of a glass to gently flatten the cookies. 
  6. 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”. 
  7. Bake the cookies in the preheated oven on the center rack for 8-10 minutes.
  8. Remove immediately from the baking sheet and place on a wired baking rack.
  9. Once the peanut butter cookies have cooled, fill the “bowl” in the center of the cookie with chocolate frosting or ganache.
  10. 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”
  11. Add two malted chocolate balls to the center for the spider’s body.
  12. Pipe two small dots of chocolate icing on front of one malted chocolate ball and press on the candy eyes.


  • 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: 1
Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 34mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 2g

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.

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