Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

What's for dinner, mom?

"This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together."
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Ingredients

55 m servings 117 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
  2. Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
  3. Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
  4. Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
  5. Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
  6. Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
  7. Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
  8. Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

Footnotes

  • Cook's Notes:
  • I have a wooden citrus reamer that works great for making dimples in the cookies.
  • Keeping the chocolate candy chilled makes it easier to slice in half. The centers are on the soft side and will bend or crack if too warm.

Reviews

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I have also used Palmer's "Creepy Peepers" chocolate eyeballs for this recipe. They are the right size, individually wrapped candies and you can get a 10 ounce or 1 pound bag. They are under $...

Great! We used mini reeses peanut butter cups and skipped the legs. Very cute!

Loved it. Made it exactly as the recipe called for and it came out perfect. Will make it again!

I just used Reece's cups instead of truffles. And candy apple candies for eyes.

These are very cute. I made them for my son's preschool class. I used peanut butter cups as well, and red gel for eyes. They were a hit. I didn't get 48 balls out of the dough, but it didn't...

I used peanut butter cups and cooked with the cookie yumm.. I might try more peanut butter and also perhaps try adding some cocoa next time.

I thought this was a cute idea for Halloween. I used my original recipe for peanut butter cookies and then made the spiders on top. When I make my own peanut butter cookies I do not roll them in...

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