Spooktacular Peanut Butter Spider Cookies That’ll Crawl Right Off the Plate
These eight-legged treats are crawling with flavor and fright! Our Peanut Butter Spider Cookies are the perfect blend of spooky and scrumptious — no tricks, just treats. With a soft, chewy center and a chocolatey crunch, they’re the kind of creepy-cute dessert that’ll have your guests bugging out (in the best way). Whether you’re hosting a haunted bash or baking with your little monsters, these cookies are bound to spin some smiles.
Creepy-Cute Peanut Butter Spider Cookies for Halloween Parties
Why These Spider Cookies Are a Must-Bake
- Just three pantry staples for the cookie base — no flour, no fuss.
- Chocolate frosting doubles as edible glue for your spider design.
- Kid-friendly, gluten-free, and wildly fun to decorate.
- Ideal for Halloween dessert tables, bake sales, or classroom parties.
- Love spooky sweets? Try Monster Cookie Pops or Halloween Eyeball Cake
Ingredient Overview: What Makes These Cookies Crawl with Flavor
- Peanut Butter: Smooth peanut butter ensures even texture and better binding.
- Granulated Sugar: Adds sweetness and structure for chewy centers and crisp edges.
- Egg: Binds everything together — use a fresh, large egg for best results.
Ingredients List
For the Peanut Butter Cookies:
- 1 cup (250 grams) smooth peanut butter
- 1 cup (200 grams) granulated sugar
- 1 large egg
For the Spider Decoration:
- 2 malted milk balls (Whoppers)
- 2 candy eyes (or 8 for extra realism)
- 1 tub Rich & Creamy Chocolate Frosting
Step-by-Step Instructions
Preheat the Oven
Set oven to 350°F (177°C) and line two baking sheets with parchment paper.
Make the Dough
Combine peanut butter, sugar, and egg in a mixing bowl. Mix until soft dough forms.
Shape the Cookies
Scoop dough into 34-gram balls. Flatten gently with the bottom of a glass.
Create the Spider Base
Press a small “bowl” into each cookie using the rounded side of a tablespoon.
Bake
Bake for 8–10 minutes. Watch closely after 8 minutes for golden edges.
Cool Completely
Transfer to a wire rack to finish setting.
Creepy-Cute Spider Cookies | Easy Halloween Peanut Butter Treats
How to Decorate Your Spider Cookies
- Fill each cookie “bowl” with chocolate frosting or ganache.
- Pipe eight legs using a resealable bag with a snipped corner.
- Add two malted milk balls for the spider’s body.
- Attach candy eyes with tiny dots of frosting.
Expert Tips for Spooky Success
- Chill dough for 10 minutes before baking to prevent spreading.
- Add ½ teaspoon honey for a shinier finish.
- Store cookies unassembled and decorate just before serving.
Variations and Creative Twists
- Salted Caramel Spiders: Fill with caramel sauce and drizzle chocolate legs.
- White Chocolate Webs: Use melted white chocolate for a cobweb effect.
- Mini Spider Army: Make bite-sized versions with mini malted milk balls.
Serving Suggestions for Maximum Spook
- Serve on a dark platter with cookie crumbs for a graveyard effect.
- Pair with Ooey-Gooey Brownie S’mores or hot cocoa for a cozy Halloween spread.
FAQs About Spider Cookies
Can I use natural peanut butter? Yes, but the texture may be oilier. Stick with creamy commercial peanut butter for best results.
Can I freeze the dough? Absolutely. Freeze dough balls for up to 2 months. Thaw and flatten before baking.
How do I store the finished cookies? Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.
More Fun Favorite Recipes and Ideas:
- Monster Cookie Pops: The Sweetest Scare of the Season
- Halloween Eyeball Cake – Devil’s Food Layers with Neon Frosting & Candy Eyes
- Ooey-Gooey Brownie S’mores: Campfire Flavor Without the Bug Spray
- DIY Ghost Mirror Craft Inspired by Are You Afraid of the Dark?
- The At-Home DIY Pumpkin Scrub Your Skin Will Love
Final Thoughts
These Creepy-Cute Spider Cookies prove that Halloween baking doesn’t need to be complicated to be wickedly good. With just a few ingredients and a dash of creativity, you’ll whip up a batch of treats that are equal parts eerie and irresistible.
Peanut Butter Spider Cookies
Bake nostalgia with a twist! These Easy Peanut Butter Spider Cookies combine a classic 3-ingredient cookie base with whimsical Halloween flair. Each cookie is topped with chocolate frosting legs, malted milk ball bodies, and candy eyes for a creepy-cute finish that’s perfect for parties, bake sales, or kid-friendly baking days.
If you love spooky sweets, don’t miss our Monster Cookie Pops or Creepy Eyeball Cake — they’re frightfully fun and just as easy to make!
Ingredients
Per Spider
- 1 large egg
- 2 malted balls (Whoppers)
- 2 candy eyes (or 8 if you’re going for accurate fun)
- Chocolate Icing
For the Cookies
- 1 cup (250g) smooth peanut butter
- 1 cup (200g) granulated sugar
Instructions
Instructions for Peanut Butter Spider Cookies
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
- Mix the cookie dough: In a medium bowl or stand mixer, combine smooth peanut butter, granulated sugar, and one large egg. Blend until the dough is soft, moist, and fully combined — this 3-ingredient peanut butter cookie base is naturally gluten-free and fuss-free.
- Shape the cookies: Scoop dough into small balls (about 34 grams each for uniform size). Place on prepared baking sheets and gently flatten each ball using the bottom of a glass.
- Create the spider base: Instead of the classic crisscross fork marks, press a shallow “bowl” into the center of each cookie using the rounded side of a tablespoon. This indentation will hold your chocolate frosting and spider body.
- Bake the cookies: Bake on the center rack for 8–10 minutes. Watch closely after 8 minutes — cookies should be golden at the edges but still soft in the center.
- Cool completely: Transfer cookies to a wire rack. They’ll continue to set as they cool, creating the perfect texture for decorating.
- Decorate your spider cookies:
- Fill each cookie “bowl” with chocolate frosting or ganache.
- Spoon frosting into a resealable plastic bag, snip a small corner, and pipe eight legs — four on each side of the center.
- Place two malted milk balls on top to form the spider’s body.
- Add candy eyes using tiny dots of frosting as edible glue.
Notes
- Peanut Butter: Use smooth, shelf-stable peanut butter for best texture. Avoid natural or crunchy varieties.
- Sugar: Granulated sugar helps create chewy centers and crisp edges.
- Egg: A fresh, large egg binds the dough. Test freshness by placing the egg in water — if it sinks, it’s good to go.
- Baking Tip: Check cookies at 8 minutes. Overbaking can lead to dry texture.
- Storage: Store decorated cookies in an airtight container for up to 3 days, or refrigerate for a week.
Want more Halloween treats? Try our Witch’s Lagoon Cocktail or Zombie Punch for spooky sips to pair with your cookies.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 3gUnsaturated 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.