Halloween Peanut Butter Spider Cookies

21 Servings
45 min

Scare up some sweet treats for Halloween. Peanut Butter Spider Cookies . . . as fun to make as they are to eat!

These cookies are easy to scare up with peanut butter cookie dough, Reese’s Peanut Butter Cup Miniatures and Wilton Candy Eye Balls. You’ll also need some melted chocolate chips or chocolate frosting to make the spider legs and attach the eyes.

Use your favorite peanut butter cookie recipe or make them using a short cut like I did, with some refrigerated peanut butter cookie dough. I used Pillsbury Peanut Butter Refrigerated Cookies which came in a 16.5 oz roll. I found the peanut butter cookie dough at Walmart and got 21 cookies out of a 16.5 oz roll.

Pinch off a little cookie dough and roll into a 1-inch ball. Roll the cookie ball in sugar to coat and place balls on a parchment lined baking sheet, about 2 inches apart.

Follow the directions for baking according to your recipe. Pillsbury Peanut Butter Refrigerated Cookies bake at 350ºF for about 14 minutes.

You’ll need one miniature Reece’s Peanut Butter Cup and two candy eyes per cookie. Before you begin, place your mini Reece’s cups in the freezer. I popped mine in the freezer in their wrappers for about an hour. Freezing the peanut butter cups first help them retain their shape so they won’t melt when placing it on the warm cookie.

When done, remove cookies from oven, unwrap a frozen miniature peanut butter cup, pressing it down in the center of the warm cookie.Remove cookies to a wire rack to cool completely. To create spider legs and attach the eyes, you can either pipe with your favorite chocolate frosting/icing or melt candy melts or chocolate chips, placing them in a plastic ziptop bag, snipping the end off the corner and squeezing out the chocolate to draw the legs. I always have trouble controlling the flow of the melted chocolate and find it easier to pipe frosting.

Halloween Peanut Butter Spider Cookies

Recipe details

  • 21  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients


  • Pillsbury Peanut Butter Refrigerated Cookie Dough
  • Miniature Reece’s Peanut Butter Cups
  • Wilton Candy Eye Balls
  • about 1/3 cup sugar for rolling cookies in
  • melted chocolate chips or chocolate frosting of choice

Instructions


Freeze peanut butter cups for one hour. Preheat oven to 350ºF.
Pinch off a little cookie dough and roll into a 1-inch ball. Roll the cookie ball in sugar to coat and place balls on a parchment lined baking sheet, about 2 inches apart.
Follow the cookie dough directions for baking. Pillsbury Peanut Butter Refrigerated Cookies bake for about 14 minutes.
Remove cookies to a wire rack to cool completely. Unwrap a frozen miniature peanut butter cup, pressing it down in the center of the warm cookie.
To create spider legs and attach the eyes, you can either pipe with your favorite chocolate frosting/icing or melt candy melts or chocolate chips, placing them in a plastic ziptop bag, snipping the end off the corner and squeezing out the chocolate to draw the legs. I always have trouble controlling the flow of the melted chocolate and find it easier to pipe frosting.

Tips

  • Freeze the peanut butter cups so they retain their shape when placed on warm cookie.

Mary @ Home is Where the Boat Is
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Comments

  • Becky Welz Becky Welz on Sep 13, 2021

    If I could find a roll of peanut butter cookies I would be thrilled. I haven’t found any here in The Woodlands Texas in a Kroger Walmart H‑E‑B OR TARGET for two years.

    bgwoh52@gmail.com

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