These easy spider cookies are the perfect Halloween cookie! Made with peanut butter cookies, a Reese’s peanut butter cup, candy eyes and a drizzle of chocolate for the legs.

Halloween spider cookies displayed on a black stand with candy eyes and chocolate legs for a spooky party treat.

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Jamielyn Nye

Easy Halloween Spider Cookies

Every Halloween, I love making these spider cookies, they always disappear fast at parties! The base is my go-to 3-ingredient peanut butter cookies, which also happens to be flourless and naturally gluten free.

Once baked, each Halloween cookie gets topped with a mini Reese’s cup, a drizzle of chocolate “legs,” and candy eyes. The result is a soft, chewy cookie that’s as spooky-cute as it is delicious. They only take about 20 minutes start to finish, which makes them perfect for last-minute party prep or baking with kids.

Serve them with a Halloween punch or alongside mummy hot dogs for the ultimate party spread. And if you’re looking for more festive treats, don’t miss my Halloween dirt cake recipe, strawberry ghosts or haunted Halloween gingerbread house!

Baked peanut butter cookies pressed flat on a baking sheet to make Halloween spider cookies.
  • Peanut butter: Use a creamy peanut butter (like Jif or Skippy).
  • Sugar: I prefer granulated sugar, however you could use brown sugar.
  • Eggs: This is what helps bind the cookies together.
  • Chocolate: I prefer to use chocolate wafers (they melt easier), however you can also use chocolate chips.
  • Reese’s cup: A miniature Reese’s peanut butter cup is the perfect size to make the body of the spider on top of each cookie.
  • Candy eyes: You can find these at most grocery stores in the baking aisle or seasonal items.

How to Make Halloween Spider Cookies

Mix together the peanut butter, sugar and egg in a medium bowl. If the dough is too sticky, refrigerate for 10-20 minutes.

Simple 3-ingredient peanut butter cookie dough mixture for spider cookies.

Roll dough into 12 (1″) balls (I like to use a medium cookie scoop). Roll in sugar and then place onto prepared baking sheet. Press down with a fork creating a cross.

Peanut butter cookie dough ball rolled in sugar before baking.

Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes. Place peanut butter cups on top of the cookies while they’re still warm.

Peanut butter cookie dough rolled into balls on a parchment-lined baking sheet for spider cookies.

Once cookies have cooled, melt chocolate in a microwave safe bowl. Cook in 30 second increments then place in a zip top bag to decorate. Snip off the edge and place two dots on top of the Reese’s. Then attach the eyes. Next draw 4 legs on each side of the Reese’s. Allow chocolate to harden.

Soft peanut butter spider cookie decorated with chocolate candy eyes and Reese’s cup for Halloween.

Variations

  • You could also use this dough from my peanut butter blossoms. It requires a few more ingredients, but is super delicious.
  • A whopper or Lindt truffle would also work as the base of the spider.
  • Instead of melted chocolate, black decorating gel could be used to pipe on the spider’s legs. You could also use white gel to make the eyes, instead of candy eyeballs.
  • While I love the Halloween decorations, you can also keep these cookies plain (without the chocolate and candy eyes) to serve as classic peanut butter cup cookies.
  • Having a Halloween party? Add my mummy cookies recipe, halloween Oreo balls, pumpkin shaped cookies or Halloween sugar cookies, too!
Close-up of Halloween spider cookies topped with Reese’s peanut butter cups, chocolate legs, and candy eyes on a black plate.

More Halloween recipes to try: Halloween witch hat cookies, Halloween candy popcorn, healthy Halloween veggie tray and Halloween deviled eggs.

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spider cookie on parchment paper

Spider Cookies

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 12
These peanut butter spider cookies are the perfect Halloween cookie! Made with peanut butter cookies, a REESE'S peanut butter cup, candy eyes and a drizzle of chocolate.
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Ingredients 

  • 1 cup creamy peanut butter
  • ½ cup granulated sugar , plus more for rolling
  • 1 egg
  • ¼ cup chocolate melting wafers
  • 12 miniature Reese's peanut butter cups
  • 24 mini candy eyes

Instructions

  • Make cookie dough. Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together 1 cup peanut butter, 1/2 cup sugar and egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
  • Roll in sugar. Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet. Press down with a fork creating a cross.
  • Bake. Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
  • Place peanut butter cups. Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
  • Decorate like spiders. Once cookies have cooled, melt the chocolate in a microwave safe bowl. Cook in 30 second increments, stirring in between until melted. Then place in a zip top bag to decorate. Snip off the edge and place two dots on top of the Reese's. Then attach the eyes. Next draw 4 legs on each side of the Reese's. Allow chocolate to harden.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftover cookies in a covered container for up to 3 days. 
Alternatives:
  • While I prefer the mini Reese’s for the base of the spider, you can also use a whopper or Lindt truffle.
  • While I prefer chocolate, you could also use black decorating gel.

Nutrition

Calories: 273kcal, Carbohydrates: 26g, Protein: 8g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 199mg, Potassium: 213mg, Fiber: 2g, Sugar: 20g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

Store any leftovers in an airtight container at room temperature. They will stay fresh for up to 3 days.