Spider Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Halloween Spider Cookies are a sweet and spooky treat that’s as fun to make as they are to eat! Soft, chewy peanut butter cookies serve as the base, then each is topped with a mini Reese’s cup transformed into a creepy chocolate spider.
With Halloween quickly approaching I’ve been working on some sweet treats to give my students at school. They love when I make them treats with a holiday theme in mind.
These Easy Ghost Brownies are one of my go to easy to make Halloween recipes. Kids also really enjoy making and eating these easy Spider Cupcakes. For a no bake treat these Halloween Haystacks are super fun.
Last year I made these adorable spider cookies and they were just so cute I had to make them again!
The base of the cookies is basically the same as a peanut butter blossom. It’s a peanut butter sugar cookie that holds its’ shape.
Once the cookies come out of the oven a mini Reeses cup is placed in the middle of the cookie. Be careful not to touch the Reese cup again until it has completely cooled or else you will smash them! The Reese cup is the body of the spider.
Once the chocolate has hardened it’s time to decorate the cookies. The spider legs are simply melted chocolate piped onto the cookie. I also used the chocolate to put a dot on the back of each sugar candy eye to “glue” it to the spider. The result is a spider cookie that’s almost too cute to eat!
What can I do if I don’t have candy eyes?
If you don’t have candy eyes you can make royal icing or buttercream frosting. Place two dots of white on each mini Reese cup. Then dye the remaining frosting or icing black and put a tiny dot in the middle of each white dot.
I love how the little eyes seem to watch me whenever I walk by the plate of cookies. The kids thought these were great and I’m sure they’ll be excited to see them again this year.
Spider Cookies
Equipment
Ingredients
- 1/2 cup butter
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons low fat milk
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 cups flour
- 1/3 cup sugar for rolling
- 1 package mini Reese cups
- 1/2 cup chocolate melts
- 48 candy eyes
Instructions
- In a large bowl cream together the butter, sugar, and brown sugar. Beat in the peanut butter until well combined.
- Add in the egg, vanilla, and milk and beat until combined.
- In a medium bowl combine the baking soda, sea salt, and flour. Pour the flour mixture into the sugar mixture and beat just until the dough comes together.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees.
- Roll the dough into 1 inch balls. Roll each ball in the sugar then place on a cookie sheet.
- Bake for 10 minutes or until lightly golden brown. Remove the cookies to a wire rack and gently press an unwrapped Reese cup in the middle of the cookies. Once the Reese cup is in the cookie do not touch it again. Repeat with remaining cookies.
- Allow the cookies to cool completely. You may need to refrigerate them.
- Once they are cooled melt the chocolate melts in the microwave in 30 second intervals, stirring after each addition. Once the chocolate is melted place it in a zip top baggie. Snip off the end and pipe 8 legs on each spider cookie.
- Place a drop of chocolate on each sugar eye and place on the Reese cup. Allow the chocolate to harden.
Notes
