Cookies & BarsNo. 8170 · The 2026 edition
Spider Cookies
Turn classic peanut butter cookies into creepy-crawly spider treats with candy eyes and chocolate legs.
Our own summary of the original — the full post and photos live at iheartnaptime.net.
These spider cookies start with a simple peanut butter cookie dough rolled in sugar and baked. While warm, a mini Reese's cup is pressed on top, then cooled cookies are decorated with melted chocolate legs and candy eyes for a fun Halloween treat.
Ingredients
Directions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. In a medium bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1 egg. Mix until a dough forms. If it feels too sticky, refrigerate for 10–20 minutes.
- Pour extra sugar into a small bowl. Roll the dough into 12 balls, each about 1 inch in diameter (a medium cookie scoop works well). Drop each ball into the sugar, roll to coat, then place on the prepared baking sheet. Use a fork to press a crisscross pattern on top.
- Bake for 8–10 minutes, until the bottoms are just lightly browned. Remove from the oven and let the cookies rest on the pan for 2 minutes.
- While the cookies are still warm, gently press a miniature Reese's peanut butter cup onto the center of each cookie. Then transfer the cookies to a wire rack to cool completely.
- Once cooled, melt 1/4 cup chocolate melting wafers in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Spoon the melted chocolate into a zip-top bag and snip a tiny corner. Pipe two small dots on top of each Reese's cup, attach two mini candy eyes to the dots, then draw four legs on each side of the peanut butter cup. Let the chocolate set before serving.
Per serving
- 17.0 fat g
- 26.0 carbs g
- 20.0 sugar g
- 273.0 calories
- 8.0 protein g
More photos
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