Introduction

These Chewy Peanut Butter Cup Spider Cookies combine the rich flavors of peanut butter and chocolate with a fun, spooky twist. Perfect for Halloween or any playful occasion, they feature gooey cookies topped with mini peanut butter cups and candy eyes.

The image shows a batch of spider-themed cookies arranged on a round silver tray and scattered on a white marbled surface. Each cookie has a light golden-brown base, topped with a small chocolate candy in the center acting as the spider’s body. The spider's legs are drawn with dark brown melted chocolate extending outward from the candy, and the spiders have three pairs of white candy eyes with black pupils placed just below the chocolate candy. Around the cookies are small white flowers and black plastic spider decorations, creating a Halloween or spooky theme. The background includes a white lacy cloth and soft fairy lights adding a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons unsalted butter
⅓ cup granulated sugar
⅓ cup brown sugar
6 Tablespoons smooth peanut butter
1 large egg
¼ teaspoon vanilla extract
1 cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
16 mini peanut butter cups
48 mini candy eyes
½ cup milk chocolate (melted)

Instructions

Step 1: Preheat your oven to 350℉ (177℃) and line a sheet pan with parchment paper.
Step 2: Using an electric mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add the smooth peanut butter, then beat in the egg and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix just until combined.
Step 5: Use a 1½ tablespoon cookie scoop to portion the dough. Roll each portion in granulated sugar before placing on the prepared sheet pan.
Step 6: Bake for 12-15 minutes, or until the edges are lightly browned. Remove from oven but keep cookies warm for assembly.
Step 7: While warm, press one mini peanut butter cup upside down into the center of each cookie, being careful not to push it all the way through.
Step 8: Press three mini candy eyes on one side of each cookie to create the spider’s face. Allow cookies to cool completely.
Step 9: Melt the milk chocolate in a microwave-safe bowl in 15-second increments, stirring until smooth. Transfer the chocolate to a piping bag fitted with a #2 tip.
Step 10: Pipe six legs on each cookie, three on each side, to complete the spider look. Allow the chocolate to set before serving.

Tips & Variations

For extra texture, stir in chopped peanuts or chocolate chips into the cookie dough before baking.
If mini candy eyes are unavailable, use small chocolate chips or draw eyes with melted white chocolate and a dot of dark chocolate.
To make the legs more stable, chill the cookies in the fridge for a few minutes before piping on the chocolate.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. When ready to eat, allow refrigerated cookies to come to room temperature. Avoid stacking cookies with melted chocolate legs to prevent sticking.

How to Serve

The image shows several round, light golden cookies with a slightly cracked texture. On top of each cookie, there is a chocolate peanut butter cup placed in the center as the spider body. Around the chocolate cup, eight curved chocolate legs extend outward, creating a spider-like shape. Each spider has three small, white candy eyes with black pupils attached at the front of the peanut butter cup. The cookies are arranged close together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter will add a bit of extra texture and flavor, but it may make the dough slightly less smooth.

What can I substitute for mini peanut butter cups?

You can substitute with mini chocolate candies, chopped peanut butter cups, or small dollops of peanut butter cups spread on top of the cookie after baking.

Chewy Peanut Butter Cup Spider Cookies Recipe

Print Recipe

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4.8 from 99 reviews

Chewy Peanut Butter Cup Spider Cookies are fun, festive treats perfect for Halloween or any playful occasion. These soft and chewy cookies feature creamy peanut butter, a mini peanut butter cup at the center as the spider body, and candy eyes with piped chocolate legs creating an adorable spider appearance. They combine the rich flavors of peanut butter and chocolate with an easy stovetop mixing and oven baking process, resulting in irresistible cookies that delight both kids and adults.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

6 Tablespoons unsalted butter
⅓ cup granulated sugar
⅓ cup brown sugar
6 Tablespoons smooth peanut butter
1 large egg
¼ teaspoon vanilla extract
1 cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Assembly

16 mini peanut butter cups
48 mini candy eyes
½ cup milk chocolate (melted)

Instructions

Preheat Oven: Heat the oven to 350℉ (177℃) and line a sheet pan with parchment paper, setting it aside for baking.
Beat Butter and Sugars: Using an electric mixer, beat the unsalted butter with both granulated and brown sugars until the mixture is light and fluffy, approximately 2 to 3 minutes, which incorporates air for a soft cookie.
Add Peanut Butter: Beat in the smooth peanut butter until evenly combined with the butter and sugar mixture for a creamy base.
Incorporate Egg and Vanilla: Beat in one large egg and ¼ teaspoon vanilla extract thoroughly to add moisture and flavor.
Add Dry Ingredients: Mix in the all-purpose flour, baking powder, baking soda, and salt just until combined, being careful not to overmix to keep the cookies tender.
Portion Dough: Use a 1½ tablespoon cookie scoop to portion the dough evenly. Roll each portion in granulated sugar to add a slight crunch and texture on the outside.
Bake Cookies: Place the dough portions on the prepared baking sheet and bake for 12 to 15 minutes, or until the edges are lightly browned, indicating they are fully baked but still chewy inside.
Press Peanut Butter Cups: While the cookies are still warm, gently press one mini peanut butter cup upside down into the center of each cookie without pushing all the way through to form the spider’s body.
Add Candy Eyes: Press three mini candy eyes on one side of each cookie to create the spider’s eyes, then allow the cookies to cool completely.
Melt Chocolate: Melt ½ cup milk chocolate in a microwave-safe bowl in 15-second increments, stirring in between, until smooth and fully melted.
Pipe Legs: Transfer the melted chocolate into a piping bag fitted with a #2 tip and pipe six spider legs on each cookie, three on each side of the peanut butter cup, to complete the spider design.
Set Chocolate: Allow the chocolate legs to set and harden before serving the cookies to ensure they hold their shape.

Notes

Make sure not to overbake the cookies to maintain their chewy texture.
Press the peanut butter cups gently to avoid breaking the cookie base.
If mini candy eyes are unavailable, small chocolate chips or white icing dots can be used as substitutes.
Melt the chocolate carefully to prevent burning by using short microwave intervals and stirring well.
Store cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: peanut butter cookies, Halloween cookies, spider cookies, peanut butter cups, chewy cookies, kid-friendly dessert, chocolate peanut butter treats