You know those moments when you want to make something fun for Halloween but don't have hours to spend in the kitchen? That's exactly how these Spider Chocolate Crinkle Cookies came to be my go-to October treat.
Last year, Amy's class was having a Halloween party, and she begged me to make "something spooky but not too scary" for her friends. Bradley rolled his eyes at first, but when he saw the finished spiders with their little candy eyes, even he admitted they were pretty cool. John joked that they looked like they might crawl off the plate, which made Amy giggle for days.
What I love most about these cookies is how they bring together two things my family can't resist: soft, chewy peanut butter cookies and those smooth Lindor chocolate truffles. The spiders look impressive, but honestly, they're so simple to put together. If you've got kids who want to help in the kitchen, this is the perfect recipe because the decorating part is pure fun.
These cookies have become our family's Halloween tradition. We make a double batch every October because they disappear fast. Trust me, once you see how easy these are and how much everyone loves them, you'll be adding them to your Halloween baking list too. Speaking of festive treats, if you're looking for more fun cookie ideas, my Yuzu Lemon Crinkle Cookies are another family favorite with a unique twist.
Jump to:
- Why You'll Love These Spider Cookies
- What Makes These Peanut Butter Spider Cookies Special
- Ingredients For Spider Peanut Butter Cookies
- How To Make These Halloween Peanut Butter Cookies
- Storage Tips For Peanut Butter Spider Cookies
- Tips For Making Perfect Halloween Spider Cookies
- Fun Ways To Change Up Your Spider Cookies
- Spider Peanut Butter Cookies FAQs
- Recipes You May Like
- Let's Make These Spider Cookies Together
- Peanut Butter Spider Cookies
Why You'll Love These Spider Cookies
- Super easy decorating - Even if you've never decorated cookies before, these spiders come together quickly with just melted chocolate and a few candies
- Kid-approved fun - Amy and her friends absolutely love these, and they're perfect for classroom parties or trick-or-treaters
- Rich peanut butter flavor - The cookie base is soft and packed with that classic peanut butter taste we all crave
- No special equipment needed - Just basic mixing bowls, a baking sheet, and a simple piping bag (or even a plastic bag with the corner cut off works great)
- Make-ahead friendly - Bake the cookies a day or two early and decorate them when you're ready
- Perfect texture - These cookies stay soft in the middle with slightly crisp edges, exactly how a good cookie should be
What Makes These Peanut Butter Spider Cookies Special
I've tested this recipe more times than I can count, and what makes it special is the balance between the cookie and the decoration. The peanut butter cookies themselves have the perfect amount of sweetness without being too much. When you add that chocolate truffle spider body and pipe on the chocolate legs, everything just works together.
The secret is making a little indent in each cookie while they're still warm. This creates the perfect spot for your chocolate truffle to sit. I learned this trick after my first attempt when the truffles kept rolling off. Now they stay put perfectly, and the cookies look like proper little spiders.
The recipe uses vegetable shortening along with peanut butter, which gives the cookies a tender texture that stays soft for days. I know some recipes use only butter, but I've found this combination works best for cookies that won't dry out.
Ingredients For Spider Peanut Butter Cookies
For the Peanut Butter Cookies:
- 150 g (⅔ cup) granulated sugar
- 80 g (½ cup) light muscovado sugar or light brown sugar
- 125 g (⅔ cup) vegetable shortening
- 260 g (⅔ cup) smooth peanut butter (creamy style)
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 190 g (1 ¼ cups) all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon fine salt
To Decorate the Spider Cookies:
- 100 g (3.5 oz) dark chocolate (bittersweet chocolate), melted and cooled slightly
- approximately 24 Lindt Lindor chocolate truffles (milk, dark, or caramel flavors all work)
- approximately 48 candy eyes
The ingredient list might look long, but most of these are pantry basics you probably already have. I always keep vegetable shortening on hand specifically for cookies because it makes such a difference in texture.
How To Make These Halloween Peanut Butter Cookies
Preparing The Cookie Dough
- Preheat your oven to 180°C (350°F) without the fan setting.
- Combine the sugars by placing both the granulated sugar and brown sugar into your stand mixer bowl.
- Mix the sugars lightly using the flat paddle attachment to break up any lumps in the brown sugar.
- Add the fats by putting in the vegetable shortening and peanut butter.
- Beat until light and fluffy on medium speed, which usually takes about 2-3 minutes.
- Add the wet ingredients by cracking in the egg and pouring in the vanilla extract.
- Beat for one full minute until everything is thoroughly combined and smooth.
- Sift in the dry ingredients including the flour, baking soda, and salt into the bowl.
- Mix on low speed until the flour is just incorporated (don't overmix or your cookies will be tough).
Baking The Spider Cookie Base
- Line your baking tray with non-stick baking paper or a silicone mat.
- Roll small dough balls about 1.5 inches in diameter and place them on the lined tray.
- Space them properly by leaving 2-3 inches between each ball because they'll spread while baking.
- Gently flatten each ball using your fingers to press them down slightly.
- Bake for 12 minutes until the cookies are just starting to set but still look a bit underdone.
- Create the indent by removing the tray from the oven and using the end of a pestle or the back of a round measuring spoon to press gently into the center of each cookie (it's okay if they crack a little).
- Continue baking for another 6-8 minutes until the edges are lightly golden and feel somewhat firm.
- Cool on the tray for about 5 minutes to let them firm up.
- Transfer to a cooling rack carefully and let them cool completely before decorating.
Decorating Your Spider Cookies
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Let it cool slightly for about 5 minutes so it's not too hot.
- Fill a piping bag with the melted chocolate (or use a plastic sandwich bag with a small corner snipped off).
- Dot chocolate in the indent by squeezing a small amount (about the size of a lentil) into the cavity of each cookie.
- Press in the truffle immediately while the chocolate is still wet, positioning it so the flat bottom faces forward like a spider's body.
- Add the candy eyes by squeezing two tiny dots of chocolate onto the truffle and sticking on the eyes.
- Pipe the spider legs by squeezing out 8 thin lines of chocolate from the truffle body, making 4 legs on each side.
- Let them set for at least 30 minutes at room temperature until the chocolate has hardened completely.
The decorating process is where kids really have fun. Amy loves putting on the candy eyes, though we always end up with a few spiders that look a bit goofy. That's part of the charm.
Storage Tips For Peanut Butter Spider Cookies
These cookies keep beautifully in an airtight container at room temperature for up to 5 days. I like to place a sheet of parchment paper between layers to keep the chocolate decorations from smudging.
If you want to make them ahead, bake the cookies up to 2 days early and store them undecorated. Then add the chocolate spiders on the day you plan to serve them. The cookies actually taste even better the next day after the flavors have had time to meld.
Don't refrigerate these cookies because the chocolate can develop condensation and look cloudy. Room temperature storage works perfectly, and honestly, they never last long enough to worry about freshness at our house.
Tips For Making Perfect Halloween Spider Cookies
- Use room temperature ingredients - Take your egg out of the fridge about 30 minutes before baking so it mixes more easily into the dough.
- Don't skip the cooling time - If you try to decorate warm cookies, the chocolate will melt and run everywhere (I learned this the messy way).
- Make the indent while cookies are warm - This is crucial because once they cool completely, they'll crack if you try to press into them.
- Work quickly with melted chocolate - If your chocolate starts to thicken while piping, microwave it for just 5-10 seconds to loosen it up again.
- Create uniform spider legs - Try to keep steady pressure on the piping bag for consistent leg thickness (though wobbly legs add character).
- Store chocolate properly - Make sure your chocolate is fresh because old chocolate can seize up when melting.
Can you make these cookies with chunky peanut butter instead? I tried it once, and while it works, the texture is a bit different. The smooth peanut butter gives a more consistent cookie that's easier to work with.
Fun Ways To Change Up Your Spider Cookies
The basic recipe is perfect as written, but I've experimented with a few variations that my family loves:
- Try different truffle flavors - The caramel Lindor truffles are amazing and add a sweet surprise when you bite into the spider.
- Use white chocolate for albino spiders - Melt white chocolate instead of dark for a different look (Bradley thought these were "cooler").
- Add mini chocolate chips - Mix about half a cup into the cookie dough for extra chocolate flavor.
- Make them smaller - Roll smaller dough balls for bite-sized spiders that are perfect for party platters.
- Use almond butter - If anyone has a peanut allergy, almond butter works as a substitute (though the flavor is different).
- Go crazy with the eyes - Use different sizes of candy eyes or even make some spiders with multiple eyes for a silly look.
What about using natural peanut butter? I don't recommend it for this recipe because natural peanut butter has a different oil content that affects how the cookies spread and bake. Stick with regular creamy peanut butter for best results.
Spider Peanut Butter Cookies FAQs
Yes! Bake the cookies up to 2 days ahead and store in an airtight container. Decorate with chocolate and truffles on the day of serving for best results.
You can substitute with butter (same amount), though the cookies will spread slightly more and have a different texture.
Absolutely! Any round chocolate candy like Ferrero Rocher, chocolate-covered cherries, or even large chocolate chips will work as spider bodies.
Store in an airtight container at room temperature for up to 5 days, layering parchment paper between cookies to prevent the decorations from smudging.
Recipes You May Like
- Fudgy Peppermint Brownie Cookies - Another fun holiday cookie that combines two treats in one
- Rice Krispie Treats Recipe - A quick and easy treat that kids love to help make
- Candy Corn Popcorn Mix - Perfect Halloween snack that's ready in minutes
Let's Make These Spider Cookies Together
These Peanut Butter Spider Cookies have become such a special part of our family's Halloween traditions. Every October, Amy asks when we're making "the spider cookies," and even Bradley, who's at that age where everything is "whatever," still gets excited about them.
The best part is watching kids' faces when they see these spiders for the first time. The combination of soft peanut butter cookies with those chocolate truffles and cute candy eyes just makes people smile. They're fun to make, even more fun to eat, and way easier than they look.
Give these a try this Halloween season. Make them with your kids, bring them to a party, or just enjoy them at home with your family. Don't forget to save this recipe to Pinterest so you can find it again next year when Halloween rolls around!
Happy baking, and I hope your spiders turn out as adorable as ours do!
Peanut Butter Spider Cookies
- Total Time: 38 minutes
- Yield: 24 cookies 1x
Description
You know those moments when you want to make something fun for Halloween but don't have hours to spend in the kitchen? These Peanut Butter Spider Cookies are soft, chewy peanut butter cookies topped with smooth Lindor chocolate truffles decorated as adorable spiders. They're super easy to make, kid-approved, and perfect for Halloween parties or trick-or-treaters.
Ingredients
- 150 g (⅔ cup) granulated sugar
- 80 g (½ cup) light muscovado sugar or light brown sugar
- 125 g (⅔ cup) vegetable shortening
- 260 g (⅔ cup) smooth peanut butter (creamy style)
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 190 g (1 ¼ cups) all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon fine salt
- 100 g (3.5 oz) dark chocolate (bittersweet chocolate), melted and cooled slightly
- approximately 24 Lindt Lindor chocolate truffles (milk, dark, or caramel flavors all work)
- approximately 48 candy eyes
Instructions
- Preheat your oven to 180°C (350°F) without the fan setting.
- Combine both sugars in your stand mixer bowl and mix lightly using the flat paddle attachment to break up any lumps.
- Add the vegetable shortening and peanut butter.
- Beat until light and fluffy on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract.
- Beat for one full minute until everything is thoroughly combined and smooth.
- Sift in the flour, baking soda, and salt into the bowl.
- Mix on low speed until the flour is just incorporated.
- Line your baking tray with non-stick baking paper or a silicone mat.
- Roll small dough balls about 1.5 inches in diameter and place them on the lined tray, spacing them 2-3 inches apart.
- Gently flatten each ball using your fingers to press them down slightly.
- Bake for 12 minutes until the cookies are just starting to set.
- Remove from oven and use the end of a pestle or back of a round measuring spoon to press gently into the center of each cookie to create an indent.
- Continue baking for another 6-8 minutes until the edges are lightly golden.
- Cool on the tray for about 5 minutes, then transfer to a cooling rack and let them cool completely.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Let it cool slightly for about 5 minutes.
- Fill a piping bag with the melted chocolate.
- Squeeze a small amount of chocolate into the indent of each cookie.
- Press in the truffle immediately while the chocolate is still wet, positioning the flat bottom forward.
- Add the candy eyes by squeezing two tiny dots of chocolate onto the truffle and sticking on the eyes.
- Pipe 8 thin lines of chocolate from the truffle body, making 4 legs on each side.
- Let them set for at least 30 minutes at room temperature until the chocolate has hardened completely.
Notes
Use room temperature ingredients for best results. Make the indent while cookies are warm, as they'll crack if you try once cooled. Don't skip the cooling time before decorating or the chocolate will melt. Store in an airtight container at room temperature for up to 5 days with parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
