Halloween is just around the corner and this is a good time for Peanut Butter Spider Cookies. The base is a simple peanut butter cookie with a spider on top, made of chocolate balls, candy eyes and chocolate legs. Spooky and super sweet at the same time!
These cookies are a real eye-catcher and are loved by both kids and adults. Not only do they look amazing, but they are also frightfully gooooooood!!
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Parchment paper
- Piping bag
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Wire rack
- Wooden lemon squeezer, pestle or similar
Recipe Tips
Cavities: bake the peanut butter cookies for about 10 minutes and then take them out of the oven to make a cavity in the middle of each cookie. I used the end of a wooden lemon squeezer for this, a pestle or any similar instrument works here as well. You want to create a cavity that is large enough to hold the chocolate maltesers. Create a slightly larger cavity if you want to have two balls in it. Place the cookies back in the oven and bake until golden.
Spider Bodies: in the center of each peanut butter cookie are one or two chocolate balls. I used maltesers chocolate balls, but you can use the chocolate you like best, for example Lindt (Lindor) or mini peanut butter cups, etc. The diameter should be about 2,5cm / 1-inch.
Candy Eyes: you should be able to find them in most supermarkets in the cake decoration section. However, if you do not find them, you can use black and white frosting to pipe the spider eyes or you can use M&Ms, for example, to make the spiders look even creepier.
Directions – How to Make Peanut Butter Spider Cookies
Preheat the oven to 177°C / 350°F Line two baking sheets with silicone baking mats and weigh your ingredients.
In the bowl of a stand mixer beat butter and peanut butter at medium speed until fluffy. Add both sugars and beat at medium speed until fluffy. Scrape down the sides of the bowl.
Add vanilla and the egg and mix on medium speed. Combine flour, baking powder, baking soda and salt. Reduce the mixer to low speed and slowly add the dry ingredients.
Shape the cookie dough into balls and place 12 balls on one baking sheet. Bake the cookies for 10 minutes. Remove from the oven and press a cavity in the center of each cookie. Return to the oven and bake for another 6-10 minutes until golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. Melt the chocolate chips in the microwave in intervals, stirring occasionally until completely melted. Pour the melted chocolate into a piping bag, seal it and cut a corner to make a small hole.
Once the cookies have cooled completely, drizzle a few drops of the melted chocolate into the cavity of the cookies. Place 1-2 chocolate balls inside and press them down gently. Pipe 8 legs, starting from the body and working your way down. Use the leftover melted chocolate to glue the eyes on each chocolate spider.
Cool until the chocolate has set.
Storage: you can keep these cookies in an airtight container at room temperature for up to 6 days or freeze them in an airtight container or freezer bag for up to 3 months. When you store the cookies on top of each other, put a piece of parchment paper in between to prevent the cookies from sticking together.
My Summary for Peanut Butter Spider Cookies
Difficulty: simple.
Taste: these spider cookies taste nutty, buttery and chocolaty. Sweet and little salty, a great combo.
Texture: the cookies are chewy on the inside and slightly crunchy on the outside. The spider is crunchy because I used maltesers.
PROS: the recipe is easy to follow and the result is simply stunning. These cookies are so gorgeous, almost too pretty to eat.
CONS: none.
