Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

Looking for a delightful treat to bring some excitement to your next gathering or just craving a simple, fun snack for a family weekend? Look no further because these Peanut Butter Spider Cookies are about to steal the spotlight at your table!

If your heart races for the irresistible combination of Reese's cups and peanut butter cookies, then these little marvels are destined to be your new obsession. And guess what? Even if you decide to skip the charming "spider" embellishments on top, these peanut butter cookies are more than capable of holding their own as an indulgent treat.

Whether it's a lively party or a laid-back family gathering, these cookies are your ticket to guaranteed smiles all around.


Serving Size: 15 Cookies
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 egg
  • Mini or miniature Reese's Peanut Butter Cups (I used 2 mini on each of my cookies. I also include a picture below showing a picture of a cookie using 1 miniature. They are different in size).
  • Candy eye balls
  • Chocolate for legs and "gluing" eyeballs (I used Ghirardelli milk chocolate melting wafers)


  1. Place unwrapped Reese's cups in freezer.
  2. Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
  3. Mix all ingredients together in a bowl by hand or using an electric hand mixer. 
  4. Roll dough into balls by hand and place onto cookie sheets. (Can also use a cookie scoop).
  5. Gently press cookie balls down a bit with fingers. (If you will not put "spiders" on top of cookies, you can use a fork to put crisscross designs into the top of the cookies before baking).
  6. Bake 8-10 minutes or until edges are crispy or until your liking.
  7. Remove cookies from oven and while cooling (but still warm), press the Reese cups, upside down, onto cookies. They will slightly melt and stick to cookies.
  8. After Reese cups have set, move to cooling rack to finish cooling.
  9. Melt chocolate in microwave-safe container and then transfer to a Ziploc bag. Cut the corner off and use to draw each of the 8 legs on the spider. 
  10. Use a small amount of the melted chocolate on the back of the candy eyeballs to attach them to the Reese's cup.
  11. Allow the chocolate to set before moving, serving or storing.


These cookies can be stored fresh in an air-tight container at room temperature for about 3 days or fridge for about 7 days.



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