Why Make This Recipe
Peanut Butter Spider Cookies are a fun and spooky treat perfect for Halloween. They not only taste great but also look cute with their chocolate truffle bodies and spider legs made of melted chocolate. Whether you’re hosting a Halloween party or want to enjoy a festive dessert at home, these cookies will delight kids and adults alike. Plus, they are easy to make!
How to Make Peanut Butter Spider Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy works best)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 chocolate truffles (Reese’s, Lindt, or similar round candies)
- 1/2 cup semisweet chocolate chips (for piping legs)
- 48 candy eyes (2 per cookie)
Directions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, peanut butter, and sugars until you have a fluffy mixture.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt. Then, gradually add this dry mixture to the wet mixture until everything is combined.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies are golden and set.
- While the cookies are still warm, press a chocolate truffle into the center of each cookie. Let them cool completely on wire racks.
- Melt the chocolate chips in the microwave or with a double boiler. Use a piping bag or a plastic bag with a corner cut off to pipe 8 spider legs on each cookie.
- Stick 2 candy eyes onto each cookie using the melted chocolate. Allow the decorations to firm up before serving.
How to Serve Peanut Butter Spider Cookies
These cookies are perfect for Halloween gatherings or any festive occasion. You can display them on a spooky platter with other Halloween treats or serve them straight from the baking tray. They are delightful with a glass of milk, making them a hit with kids.
How to Store Peanut Butter Spider Cookies
To keep your Peanut Butter Spider Cookies fresh, store them in an airtight container at room temperature. They will stay good for about 3-5 days. If you want to keep them longer, you can freeze them in a single layer and then transfer them to a freezer-safe container. Thaw them at room temperature before serving.
Tips to Make Peanut Butter Spider Cookies
- Make sure the butter is softened to room temperature for easier creaming with the peanut butter and sugars.
- Don’t overbake the cookies; they should be slightly soft in the middle when you take them out.
- If you don’t have chocolate chips, you can use melted chocolate bars to pipe the spider legs.
Variation
For a different taste, you can use almond butter instead of peanut butter. This will give the cookies a nutty flavor that pairs well with the chocolate.
FAQs
1. Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter for added texture. Just be aware that the cookies may have a different consistency.
2. What can I use if I can’t find chocolate truffles?
You can substitute chocolate truffles with any round chocolate candies, such as chocolate-covered caramels or chocolate-covered marshmallows.
3. How can I make the cookies less sweet?
You can reduce the amount of sugar in the recipe by 1/4 cup if you prefer a less sweet cookie, but keep in mind that it might affect the texture.
Peanut Butter Spider Cookies
- Total Time: 25 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Fun and spooky Peanut Butter Spider Cookies perfect for Halloween celebrations, featuring chocolate truffle bodies and chocolate legs.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy works best)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 chocolate truffles (Reese’s, Lindt, or similar round candies)
- 1/2 cup semisweet chocolate chips (for piping legs)
- 48 candy eyes (2 per cookie)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, peanut butter, and sugars until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture until combined.
- Roll the dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies are golden and set.
- While warm, press a chocolate truffle into the center of each cookie and let them cool completely on wire racks.
- Melt chocolate chips and pipe 8 spider legs on each cookie. Stick 2 candy eyes onto each using the melted chocolate. Allow to firm before serving.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. They can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American