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Spider Cookies

These peanut butter spider cookies are the perfect Halloween cookie! They’re made with only 6 ingredients and are topped with a REESE’S peanut butter cup.

spider cookies on black plate

Perfect Halloween Cookies

These spider cookies are the perfect cookie for any Halloween party. They only take 6 ingredients and 20 minutes to make. They’re soft, chewy and the Reese’s peanut butter cups add the perfect touch.

They start out with your basic peanut butter cookie dough (aka my favorite cookie dough because it’s only 3 ingredients). There’s no flour in these cookies, which makes them a great gluten free treat if you need one.

These spiders are toppings with a chocolate candy and the candy eyes add the perfect touch. Kids and adults all love them! They are the perfect Halloween dessert and one of our favorite recipes to make each fall season.

peanut butter cookies on baking sheet

Ingredients for 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 more grocery stores or craft stores in the baking aisle.
spider cookie on parchment paper


  • 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.

How to Store Spider Cookies

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

peanut butter spider cookies on black plate

More Halloween Desserts

spider cookie on parchment paper

Spider Cookies

5 from 1 vote
These peanut butter spider cookies are the perfect Halloween cookie! They're made with only 6 ingredients and are topped with a REESE'S peanut butter cup.
Prep Time: 10 mins
Cook Time: 9 mins
Total Time: 19 mins
Servings: 12



  • Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together the peanut butter, sugar and egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
    peanut butter, sugar and egg in bowl
  • 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.
    peanut butter ball being rolled in sugar
  • Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
    peanut butter cookies on baking sheet
  • Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
    reeses peanut butter cup cookie
  • 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.
    spider cookies on counter


Storage: Store leftover cookies in a covered container for up to 3 days. 
  • 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.

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
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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