Spider cookies are festive, delicious, and incredibly simple to prepare. The base cookie is soft and buttery, while the chocolate “spiders” on top add a rich, sweet contrast. You don’t need any fancy tools or baking skills—just a few ingredients and a little creativity. These cookies are also a great way to involve kids in holiday baking fun.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
Mini peanut butter cups or chocolate truffles (for the spider bodies)
Mini candy eyes
Melted chocolate or black decorating gel (for the legs)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Scoop small portions of dough and roll into balls. Place them on the prepared baking sheet.
Bake for 8–10 minutes or until the edges are lightly golden.
Remove from the oven and immediately press a mini peanut butter cup or truffle into the center of each cookie.
While the chocolate is still soft, add two candy eyes to each “spider.”
Once the cookies cool slightly, use melted chocolate or decorating gel to pipe eight legs around each spider body.
Let the cookies cool completely before serving.
Servings and timing
This recipe makes about 24 spider cookies. Preparation time is around 15 minutes, baking takes 8–10 minutes, and decorating takes an additional 10–15 minutes.
Variations
Use chocolate chip cookie dough as the base for added texture and flavor.
Try sugar cookie or snickerdoodle dough for a different cookie base.
Use dark chocolate or white chocolate truffles for different spider “bodies.”
Swap candy eyes for white chocolate chips dotted with black gel.
Add a dash of cinnamon or pumpkin spice to the cookie dough for a fall twist.
Storage/Reheating
Store spider cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. These cookies don’t require reheating and are best enjoyed fresh, but you can microwave one for 5–10 seconds for a warm, gooey texture.
FAQs
What type of cookie dough works best for spider cookies?
A basic sugar or peanut butter cookie dough works great, but you can use any dough that holds its shape while baking.
How do I keep the peanut butter cups from melting too much?
Let the cookies cool for 1–2 minutes before pressing in the peanut butter cups to prevent them from melting too much.
Can I use different types of chocolate for the spiders?
Yes, chocolate truffles, Rolo candies, or even mini Oreos can work well as spider bodies.
How do I make the spider legs look neat?
Use a piping bag or a zip-top bag with a small snipped corner to pipe the legs with melted chocolate or decorating gel.
Where can I find candy eyes?
Candy eyes are usually available in the baking or seasonal section of most grocery or craft stores, especially around Halloween.
Can kids help make spider cookies?
Absolutely. Kids can help press in the spider bodies, add eyes, and even pipe the legs with supervision.
Do spider cookies freeze well?
Yes, you can freeze the cookies (undecorated or fully finished) for up to 2 months. Let them thaw at room temperature before serving.
Can I use store-bought cookie dough?
Yes, store-bought dough can save time and works well for this recipe.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Are there nut-free alternatives for the spider bodies?
Yes, use chocolate truffles or Rolos instead of peanut butter cups for a nut-free version.
Conclusion
Spider cookies are a delightful way to add some spooky fun to your Halloween baking. With a chewy cookie base and chocolate spiders perched on top, they’re as playful as they are delicious. Perfect for parties, school events, or festive snacks at home, these cookies are sure to become a seasonal favorite.
Spider cookies are spooky, chewy Halloween treats topped with chocolate ‘spiders’ made from peanut butter cups or truffles, complete with candy eyes and piped chocolate legs. Fun to make and perfect for parties or festive snacking.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:35 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
24 mini peanut butter cups or chocolate truffles
48 mini candy eyes
1/4 cup melted chocolate or black decorating gel (for legs)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract; mix until combined.
Gradually mix in the dry ingredients until a dough forms.
Roll dough into small balls and place on the prepared baking sheet.
Bake for 8–10 minutes or until edges are lightly golden.
Remove from oven and immediately press a mini peanut butter cup or truffle into the center of each cookie.
While chocolate is still soft, place two candy eyes on each “spider.”
Once slightly cooled, use melted chocolate or gel to pipe eight legs around each spider body.
Allow cookies to cool completely before serving.
Notes
Let cookies cool for 1–2 minutes before pressing in the peanut butter cups to avoid melting.Use a piping bag or zip-top bag with the corner snipped to pipe spider legs.Add cinnamon or pumpkin spice to the dough for a seasonal twist.Store with a slice of bread to maintain softness.Use nut-free chocolates for allergy-friendly options.
