Peanut Butter Spider Cookies Recipe

Name: Peanut Butter Spider Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Softened; 1/2 cups Creamy Peanut Butter; 1/2 cups Firmly Packed Brown Sugar; 1/2 cups Sugar; 1 whole Eggs; 2 Tablespoons Milk; 1 teaspoon Vanilla; 1-3/4 cup Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Chocolate Chips, Divided Use; 30 pieces Mini Peanut Butter Cups (Reese's), Unwrapped; 1 package Black Licorice Strings, Cut Into 1 Inch Strips (6 Oz Package); 1 package Candy Eyes (1 Oz Package)

Servings: persons

1/2 cups Butter, Softened
1/2 cups Creamy Peanut Butter
1/2 cups Firmly Packed Brown Sugar
1/2 cups Sugar
1 whole Eggs
2 Tablespoons Milk
1 teaspoon Vanilla
1-3/4 cup Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Chocolate Chips, Divided Use
30 pieces Mini Peanut Butter Cups (Reese's), Unwrapped
1 package Black Licorice Strings, Cut Into 1 Inch Strips (6 Oz Package)
1 package Candy Eyes (1 Oz Package)

1
Preheat oven to 375 F.
2
In a large bowl using a mixer, cream together butter, peanut butter, brown sugar and sugar. Add egg, milk and vanilla. Beat well.
3
In a medium sized bowl, use a spoon to mix together flour, baking soda and salt. Add this into the creamed mixture. Beat on low speed until a stiff dough forms. Fold in 1/2 cup of chocolate chips.
4
Shape into 1-inch balls. Place them 2 inches apart on ungreased cookie sheets. Bake until golden brown, about 10 minutes.
5
Remove pan from the oven and top each cookie immediately with a peanut butter cup, placed upside down. Remove cookies from the pans to a wire rack to cool.
6
While the cookies are cooling melt the rest of the chocolate chips in the microwave stirring every 15 seconds until melted.
7
Once the cookies have cooled, cut licorice into 1 inch pieces. Using melted chocolate as glue dot the chocolate in 8 spots around the peanut butter cup where you want your legs to be. Then attach 4 pieces of licorice to each side of the peanut butter cup near the very bottom. Dot some more chocolate onto the top of the peanut butter cups (where you want your eyes to be) and stick two eyes on top of each. Let set until chocolate is firm.

5538

kcal

Calories

430

Fat

293

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1/2 cups Creamy Peanut Butter, 1/2 cups Firmly Packed Brown Sugar, 1/2 cups Sugar, and more.

Yes, Peanut Butter Spider Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Spider Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions