Go Back

Spooktacular Halloween Peanut Butter Spider Cookies

Creepy-crawly peanut butter cookies topped with chocolate chip spider bodies, pretzel stick legs, and edible candy eyes – the ultimate spooky-sweet Halloween treat!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Halloween Treats
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 tbsp milk
  • 1 1/2 cups semi-sweet chocolate chips large chips for bodies
  • 1 cup pretzel sticks thin, for legs
  • 1/4 cup mini chocolate chips for eyes
  • 2 tbsp white chocolate chips melted, for eye highlights

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream peanut butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
  3. Beat in egg and vanilla extract until combined.
  4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined. Add milk if dough is stiff.
  6. Roll dough into 1.5-inch balls and place 2 inches apart on baking sheets. Flatten gently with fork in crisscross pattern.
  7. Bake 10–12 minutes until edges are golden and centers slightly soft. Cool 5 minutes on sheet before transferring to racks.
  8. While cookies are warm, press one large chocolate chip in the center for spider body.
  9. Break pretzel sticks in half and insert 4 pieces on each side for legs.
  10. Use melted white chocolate to attach mini chocolate chips as eyes, then add tiny white dots for highlights.
  11. Allow cookies to set at room temperature for 30 minutes before serving.

Notes

Make ahead: Bake cookies a day early and decorate before serving. Use candy eyes instead of mini chocolate chips for convenience. Store in an airtight container up to 4 days.