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Peanut Butter Spider Cookies: A Spooky Twist for Halloween


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 22 cookies 1x
  • Diet: Gluten Free

Description

Peanut Butter Spider Cookies are a fun and spooky treat perfect for Halloween. These cookies feature a creamy peanut butter base topped with Whoppers to create a spider shape, with chocolate legs and candy eyes adding the finishing touch.


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • ½ cup creamy peanut butter (not natural)
  • 1 teaspoon vanilla extract
  • 44 Whoppers (22 large, 22 small)
  • 1 cup semi-sweet chocolate chips (6 ounces)
  • 1 small tube of white cake decorating gel
  • ¼ cup granulated sugar (for rolling)
  • Black nonpareil sprinkles (optional, for the spider eyes)

Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  • Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  • Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until a thick dough forms.
  • Form Cookie Dough Balls: Using a 2-tablespoon scoop, form balls of dough. Roll each ball in granulated sugar and place them on the prepared baking sheets.
  • Bake: Bake the cookies for 8-10 minutes, until the edges are golden and firm. Remove from the oven.
  • Add the Spider Bodies: While the cookies are still warm, press one large Whopper (for the body) and one small Whopper (for the head) onto the top of each cookie.
  • Cool the Cookies: Let the cookies cool in the fridge for a few minutes until they are cool to the touch.
  • Prepare the Spider Legs: Melt the semi-sweet chocolate chips in the microwave in 30-second increments, stirring in between, until fully melted. Allow the chocolate to cool slightly before transferring it to a piping bag.
  • Pipe the Legs: Pipe 8 legs onto each spider cookie using a “V” shape for each set of legs (4 legs on each side of the Whopper body).
  • Add the Eyes: Use the white cake decorating gel to add two dots on the smaller Whopper (head) for the eyes. Optionally, place a small black nonpareil sprinkle in the center of each white dot to complete the eyes.
  • Let Set: Allow the cookies to set completely before serving. For faster setting, pop them back in the fridge for a few minutes.

Notes

  • Use creamy peanut butter for best results; natural peanut butter may alter the dough consistency.
  • Ensure the cookies are completely cooled before adding the spider decorations to prevent melting.
  • The black nonpareil sprinkles are optional but add a nice detail for the spider’s eyes.
  • Prep Time: 20 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 13g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg