Peanut Butter Spider Cookies

Prep Time	Cook Time	Total Time
25 min	10 min	35 min

How to Make Peanut Butter Spider Cookies

Prep mode (keeps screen active)

Preheat oven and prepare pans

Preheat your oven to 350°F with a rack in the center position.
Line two baking sheets with parchment paper or lightly grease them with nonstick spray.
Cream butter and sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Scrape down the bowl as needed so everything mixes evenly.

Advertisement
Add wet ingredients

Beat in the egg, peanut butter, and vanilla extract until the mixture looks smooth and creamy.
Mix dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
Combine wet and dry

Add the dry ingredients to the peanut butter mixture and mix on low speed just until a soft dough forms.
Stop mixing as soon as the flour disappears to keep the cookies tender.

Advertisement
Shape the cookies

Use a tablespoon or small cookie scoop to portion the dough into balls about 1 inch wide.
Roll each portion into a smooth ball and place it on the prepared baking sheets, spacing about 2 inches apart.
You should get about 24 dough balls for standard medium-size cookies.
Bake the cookies

Bake one sheet at a time for 9 to 11 minutes, until the tops look set and barely golden.
The cookies should still look slightly underbaked in the centers so they stay soft as they cool.
Add peanut butter cup spider bodies

Right after baking, gently press one mini peanut butter cup into the center of each warm cookie.
Work quickly so the chocolate softens slightly and sticks well to the cookie.

Advertisement
Create pretzel legs

Break pretzel sticks into small pieces about the same length for spider legs.
While the cookies are warm but set, press four pretzel pieces into each side of the peanut butter cup.
Cool and serve

Let the cookies cool completely on the baking sheets so the spiders stay stable.
Transfer to a serving plate once cooled and enjoy within a few days for the best texture.

Substitutions

Use sunflower seed butter instead of peanut butter: Sunflower seed butter works well if you need a peanut-free version but still want that nutty flavor. Chill the dough for 20 minutes because sunflower butter can make the cookies spread slightly more.
Swap all-purpose flour for a 1:1 gluten-free baking blend: A good 1:1 gluten-free flour blend keeps the cookies tender while making them safe for gluten-free friends. Let the dough rest 10 minutes before baking so the gluten-free starches hydrate properly.
Use thin black licorice strings instead of pretzel sticks: Thin black licorice gives you spooky dark legs and a fun chewy texture instead of crunch. Press the licorice into still-warm cookies or secure pieces with tiny dots of melted chocolate.

Tips

Use room-temperature ingredients: Soft butter and a room-temperature egg blend more evenly, which keeps the cookies tender instead of dense.
Do a test cookie first: Bake one cookie alone to check spreading and timing with your specific oven. If it spreads too much, chill the dough; if it stays too tall, gently press balls before baking.
Keep the mini cups unwrapped and ready: Unwrap all the mini peanut butter cups before baking so you can press them in while cookies are hot. This helps them adhere and gives a neat, centered spider body.
Cool fully before moving: The spiders feel fragile when warm, so let the cookies cool on the sheets before transferring. Once cool, the pretzel legs stay anchored and the peanut butter cups firm back up.
Add simple eyes for extra personality: Dot on tiny eyes with melted chocolate or stick on candy eyeballs with a dab of frosting.

Energy	257	kcal
Protein	6	g
Total Fat	11	g
Carbohydrates	36	g
Dietary Fiber	1	g

FAQ

My cookies spread too much and look flat; what went wrong?: Too-warm butter or overmixing can make these cookies spread more than you want. Next time, chill the dough 20 to 30 minutes and be sure to stop mixing once the flour disappears.
The cookies turned out dry and crumbly; how can I fix that?: Dry cookies usually mean they were baked a bit too long or had too much flour packed in. Spoon and level the flour into the cup, and pull the cookies when edges set but centers look puffy.
My peanut butter cups melted into puddles; how do I keep them neat?: Make sure the mini cups are at cool room temperature, not warm from storage or sun. Press them in gently, then leave the cookies on the counter, not near the stove or warm dishwasher.
Can I make these cookies ahead for a Halloween party?: Yes, you can bake the cookies a day or two ahead and store them in an airtight container. For the freshest look, add the peanut butter cup spiders the same day you plan to serve.
How can I make these safer for kids with peanut allergies?: Use sunflower seed butter or a soy-based spread in the dough instead of peanut butter. Top with dairy-free chocolate candies or gummy spiders instead of peanut butter cups.