Trick or treat! These adorable Halloween spider peanut butter cookies are sure to be the hit of your October 31st celebration. Chewy peanut butter cookies are topped with a Hershey’s Kiss, candy eyes, and eight semi-sweet chocolate legs to create charming little spiders.
This recipe was first published on October 25, 2021.
These spider cookies are almost too cute to eat—almost. The combination of a soft, chewy peanut butter cookie, a milk chocolate Kiss turned on its side, candy googly eyes, and piped chocolate legs makes them irresistible and perfect for any Halloween spread.
If they look familiar, that’s because they’re a playful take on classic peanut butter blossom cookies. The Hershey’s Kiss becomes the spider body, the candy eyes attach with a dab of melted chocolate, and semi-sweet chips are melted and piped into eight little legs.
Like traditional peanut butter blossoms, the dough is rolled in sugar before baking to create a crackled surface.
Watch the included video for a quick visual guide to making them.
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Ingredients
See the recipe card below for exact measurements and full instructions.
- butter
- white sugar
- brown sugar
- creamy peanut butter – use a no-stir variety for the best texture
- vanilla extract
- egg
- all purpose flour
- salt
- baking soda
- milk chocolate kisses
- semi sweet chocolate chips
- candy googly eyes
How To Make Spider Cookies
Make the cookie dough. Cream softened butter with white and brown sugars until light and fluffy, about 3 minutes. Add vanilla and creamy peanut butter, then mix in the egg until fully combined. In a separate bowl, whisk together flour, salt, and baking soda. Add the dry ingredients to the wet and mix just until combined.
Chill the dough in the refrigerator for 30 minutes.
Shape the cookies. For even cookies use a 1½ tablespoon cookie scoop. Roll dough into balls, then roll each ball in granulated sugar to create a crackled top. Arrange on a parchment-lined baking sheet, leaving space for spreading.
Bake. Bake at 375°F (190°C) for about 9–10 minutes, or until the bottoms are lightly golden. Remove from the oven and immediately press a milk chocolate Kiss on its side into the center of each warm cookie.
Transfer cookies to a wire rack to cool. The chocolate should set before you continue to decorate.
Decorate. Once cookies are cool, melt semi-sweet chocolate chips in a microwave-safe bowl in short bursts, stirring often. Transfer the melted chocolate to a small zip-top bag, snip a tiny corner, and pipe eight legs around each Kiss starting from the center and moving outward. Use a tiny dot of chocolate on the back of each candy eye to adhere them to the flat portion of the Kiss.
Storing
Store finished cookies in an airtight container at room temperature for up to 5 days for best freshness. These cookies also freeze well; store in a freezer-safe container for up to 3 months.
FAQ
Yes. No-stir peanut butter keeps the dough cohesive; separated peanut butter can make the dough crumbly and affect texture.
They were likely baked too long. Bake the cookies just until the bottoms are golden and remove promptly for a chewier result.
Spider Peanut Butter Cookies
Trick or treat! These cute Halloween spider peanut butter cookies are a fun twist on peanut butter blossoms—a chewy cookie finished with a Hershey’s Kiss and chocolate legs.
Ingredients
- ½ c butter, softened
- ½ c white sugar
- ½ c brown sugar
- ½ c creamy peanut butter (no stir kind)
- ½ tsp vanilla extract
- 1 egg
- 1 ¼ c all purpose flour
- ½ tsp salt
- ½ tsp baking soda
Decorations
- 27 Hershey milk chocolate kisses, foils removed
- ¼ c sugar
- ¼ c semi sweet chocolate chips
- 54 candy google eyes
- 1 small zip-top bag
Instructions
- Preheat oven to 375°F (190°C).
- Cream together softened butter, white sugar, and brown sugar until light and fluffy (about 3 minutes).
- Mix in vanilla extract and peanut butter.
- Stir in the egg until fully combined.
- In a separate bowl, sift together flour, salt, and baking soda.
- Add dry ingredients to wet and mix until just combined.
- Chill dough in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper.
- Use a 1½ tbsp cookie scoop to portion dough and form balls.
- Roll each ball in granulated sugar and place on the prepared baking sheet.
- Bake 8–10 minutes or until golden on the bottom.
- Remove from oven and press a milk chocolate Kiss on its side into the center of each cookie.
- Transfer to a wire rack and cool until the chocolate is set.
- Melt semi-sweet chocolate chips in the microwave in short increments, stirring frequently.
- Spoon melted chocolate into a small zip-top bag and snip a tiny corner.
- Pipe eight legs for each spider, starting at the Kiss and moving outward.
- Dot a small amount of chocolate on the back of each googly eye and press onto the flat side of the Kiss.
Notes
Use no-stir peanut butter for best texture. Bake about 8 minutes for chewier cookies—any longer and they will firm up more.
Nutrition Information:
Yield: 27
Serving Size: 1
Amount Per Serving:
Calories: 193
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 17mg
Sodium: 128mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 20g
Protein: 2g
Nutrition figures are estimates from online calculators.