These Peanut Butter Spider Cookies are a delightful blend of rich, nutty flavors and chewy, melt-in-your-mouth textures. Perfectly balanced with a hint of sweetness, they’re a treat that feels indulgent yet comforting. Ready in just 22 minutes, they’re ideal for a quick baking project or a last-minute dessert that impresses.
Each bite offers a satisfying crunch from the edges and a soft, gooey center, with the unmistakable aroma of roasted peanuts and buttery goodness. Packed with 6g of protein and a touch of fiber, these cookies are as wholesome as they are delicious. Whether for a spooky-themed party or a cozy snack, they’re sure to become a favorite.
What You’ll Need
- 1 cup butter, softened (unsalted recommended)
- 1 cup brown sugar, packed
- 1 ½ cups sugar, divided (1 cup for dough, ½ cup for rolling)
- 1 ½ cups creamy peanut butter (natural or regular both work)
- 2 eggs, large
- 3 cups flour, all-purpose
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 24 Milk Chocolate Lindor Lindt Balls (or similar chocolate truffles)
- 48 candy eyes (available at baking supply stores)
- 1.25 ounce black gel, in a tube (for decorating)
How to Make Peanut Butter Spider Cookies
- Preheat your oven to 350℉ (175℃).
- In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, 1 cup of granulated sugar, and peanut butter until smooth and fluffy.
- Add the eggs, flour, baking soda, and vanilla extract. Mix until fully combined and a dough forms.
- Roll the dough into 1-inch balls, then roll each ball in the remaining ½ cup of granulated sugar to coat evenly.
- Place the sugar-coated dough balls on an ungreased cookie sheet, spacing them about 2 inches apart. Use a fork to press a criss-cross pattern onto the top of each ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and let them cool on the sheet for 10 minutes. Then, transfer them to a cooling rack or paper towel.
- While the cookies are still warm, gently press a Lindor chocolate ball into the center of each cookie, slightly flattening it.
- Using the black gel, pipe 4 legs on each side of the chocolate ball to create a spider design. Add small dots of gel to attach the candy eyes.
- Allow the cookies to cool completely before serving. Enjoy your spooky and delicious treat!
Spooky Serving Suggestions
These Peanut Butter Spider Cookies are perfect for Halloween parties or themed gatherings! Serve them on a dark platter or spiderweb-patterned tray for an extra eerie touch. Pair them with a glass of cold milk or a warm cup of spiced apple cider to balance the sweetness. For a fun twist, arrange the cookies in a circle to mimic a spider’s web and place a bowl of candy “bugs” (like gummy worms or chocolate-covered raisins) in the center.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies (without the chocolate balls and decorations) for up to 2 months. Thaw at room temperature and add the chocolate balls and gel details just before serving. Pro tip: Place a piece of parchment paper between layers to prevent sticking.
Fun Recipe Variations
Switch up the flavors by using crunchy peanut butter for added texture or swapping the milk chocolate Lindor balls for dark chocolate or white chocolate truffles. For a nut-free version, try sunflower seed butter instead of peanut butter. You can also experiment with different gel colors to create rainbow spiders or use seasonal sprinkles for other holidays.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before rolling into balls. Use a small cookie scoop to ensure uniform sizes and speed up the rolling process. If you’re short on time, skip the sugar coating step—the cookies will still taste delicious!
Equipment Guidance for Perfect Cookies
A stand mixer or hand mixer makes creaming the butter and sugars a breeze. Use a silicone baking mat or parchment paper for easy cleanup and to prevent sticking. A small offset spatula can help gently press the chocolate balls into the cookies without cracking them. For precise gel details, opt for a fine-tipped piping bag or a toothpick.
Peanut Butter Spider Cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 ½ cups sugar, divided
- 1 ½ cups creamy peanut butter
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 24 Milk Chocolate Lindor Lindt Balls
- 48 candy eyes
- 1.25 ounce black gel, tube
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl or stand mixer, cream together butter, brown sugar, 1 cup granulated sugar, and peanut butter.
- Add eggs, flour, baking soda and vanilla extract and mix until combined.
- Roll dough into 1 inch balls, roll in additional 1/2 cup sugar and place on ungreased cookie sheet. Use a fork to make a criss-cross design on top.
- Bake for about 10-12 minutes or until golden brown.
- Once removed from the oven, allow them to cool for 10 minutes. Move the cookies to a cooling rack or paper towel.
- While the cookies are still warm, press the chocolate balls into the middle, just slightly pressing down.
- Using the black gel, create 4 legs on each side and use small dots of gel to stick the candy eyes on.
- Let the cookies cool completely.
- Enjoy your spooky treat.