Peanut butter cup spider cookies are a fun, Halloween cookie. Adorable peanut butter cup spiders sit on top of soft, chewy peanut butter cookies topped with chocolate legs and candy eyes.
What’s not to love about peanut butter and chocolate? The recipe is just a classic peanut butter blossom cookie recipe, but instead of kisses, gently press a mini peanut butter cup into the warm cookie. (This post was originally published on October 29th, 2015 and has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
How to make Peanut Butter Cup Spider cookies
The peanut butter cookie dough is a basic recipe. If you were making traditional peanut butter blossom cookies, you’d add a chocolate kiss. this takes it one step further and substitutes the kiss for a peanut butter cup.
Candy eyes, available at most craft stores, or even the grocery store this time of year, are set into the still-warm peanut butter cups. Click here for the candy eyes! A little melted chocolate makes the spider’s legs, and you’re done!
Cookie making tips!
Weigh the dough
While you don’t have to do this, I like to weigh the dough for consistency in cookie size. I also like to use grams when weighing, for a more precise measurement. This kitchen scale is less than $15 and has over 47,000 4 star reviews. Another reason I weigh this particular cookie is so there are enough peanut butter cups to cookies.
Chill the cookie dough
With most cookie recipes, I find chilling the dough for a half an hour to over night results in a better cookie. You can either chill the dough before you roll them or after.
Unwrap all the peanut butter cups ahead of time
Unwrap the peanut butter cups from the foil ahead of time and keep chilled. Once they come out of the oven, you’ll need to work quickly to press each peanut butter cup into the warm cookies. You could enlist a little helper, provided you don’t lose half of the peanut butter cups in the process!
Under-bake the cookies slightly
I err on the side of slightly under-baked. You’ll want the cookies to be soft enough for the peanut butter cup to sink into the cookie. If they are over-baked, they will crumble.
Add the eyes while the chocolate is still warm
I add all the peanut butter cups first, and then go back and press the eyes into the warm chocolate. The chocolate acts like glue and helps adhere the eyes to the cookies.
You don’t have to chill them again, but I find it easier to add the spider legs after the cookies are completely cooled.
Can I freeze these Peanut Butter Cup Spider cookies?
Yes! You can freeze the dough after you’ve rolled them into balls, or you can freeze the finished cookies. If you’re planning on freezing the dough, skip the final roll in sugar. Freeze them flat on a cookie sheet.
When completely frozen, transfer into a zip-lock bag. The cookies should be used within three months. If you’re planning on freezing the finished cookies, wait until they are completely cool. Lay them flat on a cookie sheet and freeze until the chocolate is hard, then transfer to a zip-lock bag or other freezer safe container.
They are just the right amount of festive for Halloween, but of course they make a delicious cookie without the eyes and legs too!
I hope you enjoy these cute Halloween cookies!
Some of the items used in this post are available at my Amazon Affiliate Store.
Peanut Butter Cup Spider Cookies
- 1/2 cup butter softened
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 cup creamy peanut butter
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 miniature peanut butter cups
- 1/2 cup semi-sweet chocolate morsels
- 1/4 cup sugar to roll the cookies in
- Pre-heat oven to 375 degrees F.
- Using a stand mixer fitted with the paddle attachment, cream butter, brown sugar and 1/2 cup white sugar until blended, light and creamy, about 3 minutes.
- Add egg, 1/2 cup peanut butter, milk and vanilla, and beat until well blended, 1-2 minutes.
- In a medium sized bowl, mix flour, salt and baking soda. Slowly add flour mixture to butter and sugar, just until dough comes together. Don't over mix. For best results chill dough 30 minutes, or over-night.
- Roll dough into walnut-sized balls, about 1 Tablespoon. Or weigh the dough and divide the measurement by 36 for uniform cookies. Cookie dough can also be frozen at this stage.
- Roll each ball additional sugar, then place on cookie sheets lined with parchment or silpat.
- Bake at 375 degrees F. for 10-12 minutes, until light golden brown, but still soft.
- Remove from oven and immediately place a peanut butter cup in the center of each cookie, pressing down slightly. While chocolate is still warm, attach candy eyes.
- In a small bowl, melt chocolate morsels in the microwave at 30 second intervals, until chocolate is melted. Pour chocolate into a plastic sandwich bag. Snip off a tiny corner and drip 8 legs on each spider cookie. Chill until chocolate sets.