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Homemade peanut butter spider cookies with soft golden centers, round chocolate spider bodies, piped chocolate legs and edible candy eyes.

Spooky Peanut Butter Spider Cookies for Halloween

Soft and chewy peanut butter cookies topped with round chocolate spider bodies, eight piped chocolate legs, and edible candy eyes. These easy Halloween spider cookies are festive, make-ahead friendly, and require no complicated icing.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ cups 188 g all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup 113 g unsalted butter, softened
  • ½ cup 125 g creamy peanut butter
  • ½ cup 100 g packed light brown sugar
  • ⅓ cup 67 g granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 18 small round chocolate candies
  • 3 oz 85 g semisweet chocolate
  • 36 small edible candy eyes

Method
 

  1. Whisk flour, baking soda, and salt together.
  2. Beat softened butter and peanut butter until smooth.
  3. Add brown sugar and granulated sugar and beat for 1–2 minutes.
  4. Mix in the egg.
  5. Add vanilla.
  6. Mix in the dry ingredients just until combined.
  7. Cover and refrigerate dough for 30 minutes.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  9. Portion dough into approximately 30–35 g balls.
  10. Arrange about 2 inches apart.
  11. Bake for 9–11 minutes, until the edges are lightly golden and centers remain soft.
  12. Immediately make a shallow indentation in the center of each cookie.
  13. Cool on the baking sheet for 3–4 minutes.
  14. Gently press one round chocolate candy into each indentation.
  15. Cool completely.
  16. Melt the semisweet chocolate.
  17. Transfer to a small piping bag and cut a tiny opening.
  18. Pipe four thin bent legs on each side of every chocolate body.
  19. Attach two candy eyes using tiny dots of melted chocolate.
  20. Allow the chocolate to set before serving.

Notes

  • Conventional creamy peanut butter gives the most predictable texture.
  • Weigh the flour if possible.
  • Chill the dough for at least 30 minutes.
  • Don't overbake—the centers should remain soft.
  • Create the center indentation while the cookies are hot.
  • Wait 3–4 minutes before adding the chocolate bodies so they don't completely melt.
  • Cool completely before piping the spider legs.
  • Use a very small piping opening for thin legs.
  • Store in an airtight container for up to 4 days.
  • Contains peanuts.