peanut butter spider cookies recipe

Written ByJenny Smyth Posted on
peanut butter spider cookies recipe
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The Best peanut butter spider cookies recipe

I’ve been making peanut butter spider cookies for my family for years, and they’re always a hit. The recipe originated from my grandmother, who got it from her sister.

The cookies are a perfect combination of crunchy and chewy, with a delicious peanut butter flavor that’s hard to resist. My kids love helping me make them, and I love how easy they are to whip up.

We often take them on the go or serve them at family gatherings. One of the best things about this recipe is that it’s relatively healthy compared to other cookie recipes, thanks to the use of natural peanut butter and no refined sugars.

My family loves them so much that we’ve even started making them for special occasions like birthdays and holidays. I’ve also experimented with adding different mix-ins like chocolate chips or nuts to give them an extra boost of flavor.

Overall, peanut butter spider cookies are a classic recipe that never gets old.

Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

4.7 from 963 votes

These spooky peanut butter spider cookies are a fun Halloween treat. The cookies are soft and chewy, topped with chocolate and pretzel legs.

Prep Time25 mins
Cook Time12 mins
Resting Time0 mins
Total Time37 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Spider Decoration

24 milk chocolate candy kisses, unwrapped
48 mini pretzel twists
1/4 cup semisweet chocolate chips
1 teaspoon coconut oil or vegetable oil
24 candy eyes

👨‍🍳Directions

1Preheat the oven to 350°F and line a baking sheet with parchment paper.
2In a large bowl, combine the peanut butter, sugar, egg, and vanilla extract.
3Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
4In a separate small bowl, whisk together the flour, baking soda, and salt.
5Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed until just combined.
6The dough will be soft but not sticky.
7Scoop tablespoon-sized portions of dough and roll them into balls.
8Place the balls 2 inches apart on the prepared baking sheet.
9Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set.
10Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each warm cookie.
11The kiss should sink slightly into the cookie.
12Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
13While the cookies cool, break each mini pretzel twist in half to create two curved legs.
14You will need four legs per cookie.
15In a small microwave-safe bowl, combine the chocolate chips and coconut oil.
16Microwave in 20-second bursts, stirring between each, until melted and smooth.
17Dip the broken end of each pretzel half into the melted chocolate and attach four legs to each side of the chocolate kiss, pressing gently.
18Use a dot of melted chocolate to attach two candy eyes to the top of the kiss.
19Allow the chocolate to set completely before serving, about 15 minutes.

🔧Equipment

Mixing bowls
Electric mixer or whisk
Baking sheet
Parchment paper
Wire cooling rack
Small microwave-safe bowl

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 180mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 5g

📝Notes

For best results, use creamy peanut butter and not natural or oily varieties. The cookies will spread less and hold their shape better. You can substitute candy eyes with small white chocolate chips and a dot of black icing.

Watch Video Of How Peanut Butter Spider Cookies Works

I always keep a batch of these peanut butter spider cookies in the freezer for when I need a quick treat. They store well in an airtight container at room temperature for up to five days, and you can also freeze them for up to three months.

When I want to serve them, I just let them thaw for about 15 minutes, and they are ready to go. For serving, I like to arrange them on a platter with a few extra chocolate candies around for a spooky look.

They are perfect for Halloween parties, but my family enjoys them all year round. These cookies are always a good idea because they are simple to make, fun to decorate, and everyone loves the combination of peanut butter and chocolate.

❓ Frequently Asked Questions About Peanut Butter Spider Cookies

1.

Q: What is the origin of the name ‘peanut butter spider cookies’?

A: The name ‘peanut butter spider cookies’ likely comes from the resemblance of the cookie’s shape to a spider’s web, combined with its peanut butter flavor.

2.

Q: Can I use creamy peanut butter instead of crunchy?

A: While you can use creamy peanut butter, I prefer the texture and flavor of crunchy peanut butter in this recipe. If you do decide to use creamy, be aware that the cookies might spread more during baking.

3.

Q: How do I store these cookies if I’m not serving them immediately?

A: You can store these cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When you’re ready to serve, simply thaw at room temperature or reheat in the microwave for 10-15 seconds.

4.

Q: What if I don’t have oats? Can I substitute with another type of flour?

A: While oats are an important part of this recipe, you can substitute with another type of flour like all-purpose or whole wheat flour. However, keep in mind that using a different type of flour might affect the texture and flavor slightly.

5.

Q: Are these cookies suitable for vegans?

A: Yes, these cookies are suitable for vegans since they don’t contain any animal products or by-products. Just be sure to use a vegan-friendly peanut butter option.

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