Creepy, crawly, and irresistibly cute — these Peanut Butter Spider Cookies are the perfect sweet treat for Halloween! Soft and chewy peanut butter cookies serve as the base for these spooky delights, topped with a mini chocolate peanut butter cup and decorated with candy eyes and chocolate "legs" to look just like little spiders.

These cookies are easy to make, super fun to decorate with kids, and guaranteed to disappear fast at any Halloween party or classroom celebration. Whether you’re hosting a haunted bash or baking up fun memories with the family, these cookies are a fang-tastic addition to your spooky season lineup!

---

📝 Ingredients (U.S. Standard Measurements)

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

For Decorating:

• 24 mini chocolate peanut butter cups (e.g., Reese’s Minis)
• ⅓ cup semi-sweet chocolate chips (for spider legs)
• 48 small candy eyes

---

🧁 Instructions – How to Make Peanut Butter Spider Cookies

Step 1: Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, beating until combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet until just combined.

Step 2: Shape and Bake

1. Scoop the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
2. Bake for 8–10 minutes, until lightly golden and set (but still soft in the center).
3. Remove from the oven and immediately press a mini peanut butter cup into the center of each cookie. Let cool on the baking sheet for 10 minutes.

Step 3: Add the Spider Legs and Eyes

1. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
2. Transfer the melted chocolate to a piping bag or a zip-top bag with the corner snipped.
3. Pipe 4 legs on each side of the peanut butter cup to create the spider’s legs.
4. Place two candy eyes on top of each peanut butter cup while the chocolate is still soft so they stick.

Step 4: Let Set and Serve

Allow the cookies to cool completely and let the chocolate harden before serving or packaging.

---

🍴 Nutrition Info (Per Cookie, approx.)

• Calories: 180 kcal
• Carbohydrates: 18 g
• Sugars: 12 g
• Fat: 10 g
• Protein: 3 g
• Fiber: 1 g

Values will vary depending on exact ingredients and decorations used.

---

💡 Tips & Tricks

• Use chilled peanut butter cups so they don’t melt too much when added to the warm cookie.
• Don’t overbake the cookies — they continue cooking on the sheet as they cool.
• If the candy eyes fall off, just use a tiny dab of melted chocolate as "glue."
• Want extra texture? Roll the cookie dough balls in granulated sugar before baking for a sparkly finish.

---

🧑‍🍳 From Me to You: My Extra Touch ✨

I love serving these cookies on a spooky-themed platter with spiderweb doilies or black and orange napkins. They’re a hit with kids (and adults!) and make a great addition to Halloween cookie boxes or school party trays. Want to mix things up? Try using a chocolate cookie base for “tarantula” spiders or make a batch with almond butter for a twist!