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Peanut Butter Spider Cookies

Chewy Peanut Butter Spider Cookies for a Spooktacular Treat

Delight in these Peanut Butter Spider Cookies, a whimsical and delicious treat perfect for Halloween festivities.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour opt for gluten-free flour if needed
  • 1 teaspoon baking soda check freshness for best rise
  • 1 teaspoon baking powder don't skip for perfect texture
  • 1 cup salted butter (softened) unsalted gives you more salt control
  • 1 cup granulated sugar brown sugar can add moisture if desired
  • 1 cup brown sugar either light or dark will work
  • 1 large egg can substitute with a flaxseed egg for vegan version
  • 1 cup creamy peanut butter (not natural) crunchy peanut butter offers fun texture
  • 1 teaspoon vanilla extract almond extract can be a substitute
For the Spider Decorations
  • 44 pieces Whoppers can swap for other chocolate malt candies
  • 1 cup semi-sweet chocolate chips dark chocolate chips can add richness
  • 1 small tube white cake decorating gel royal icing or melted white chocolate also works
  • ¼ cup granulated sugar gives a sweet crunch; can be omitted for less sweetness

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • Cookie scoop
  • Baking sheets
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder.
  3. In a large bowl, cream together the softened salted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the creamy peanut butter, egg, and vanilla extract, mixing until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
  6. Shape about 2 tablespoons of dough into a ball and roll in granulated sugar before placing on the baking sheets.
  7. Bake for 8-10 minutes, until the edges are golden and centers are slightly soft.
  8. Press a Whopper into the center of each cookie and cool briefly on the baking sheets.
  9. Melt the semi-sweet chocolate chips and pipe spider legs onto cooled cookies.
  10. Pipe eyes with white cake decorating gel above the Whopper heads.

Notes

Store cookies in an airtight container for up to 5 days. For best texture, consume fresh or freeze for later enjoyment.