Peanut Butter Spider Cookies Recipe
Halloween baking just got a whole lot more fun with these adorable Peanut Butter Spider Cookies! Perfect for parties, school events, or a creative kitchen project with the kids, these cookies bring a playful twist to a classic peanut butter treat. What makes them truly special? The star ingredient is Minerva Dairy butter. Its rich, creamy texture, backed by 85% butterfat and made from pasture-raised cows, gives these peanut butter cookies a melt-in-your-mouth base that’s both tender and full of flavor.
These spiders are easy and quick to make, combining the perfect soft cookie base with mini peanut butter cups for the spider bodies and simple chocolate details for the spindly legs. They’re guaranteed to be a hit with kids and adults alike, offering a perfect blend of peanut butter and chocolate that’s as delicious as it is festive. So gather your ingredients, roll up your sleeves, and get ready to bake up some creepy, crawly fun!
Ingredients
1 cup (2 sticks) Minerva Dairy Unsalted Butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 cup creamy peanut butter (smooth, not natural)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Granulated sugar, for rolling dough balls
24 mini peanut butter cups, unwrapped
48 candy eyes
½ cup semi-sweet chocolate chips, melted (for spider legs)
Cooking Steps
Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
In a large mixing bowl, cream together the Minerva Dairy Unsalted Butter, granulated sugar, and light brown sugar until light and fluffy (about 3-4 minutes).
Beat in the egg, peanut butter, and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
Roll dough into 1-inch balls, then roll each ball in granulated sugar and place on prepared baking sheets about 2 inches apart.
Bake cookies for 10-12 minutes or until edges are lightly golden but centers are still soft. Remove from the oven.
Immediately press a mini peanut butter cup into the center of each warm cookie to create the spider’s body.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
While cookies cool, melt the chocolate chips in 20-second intervals in the microwave, stirring until smooth.
Using a piping bag or a small plastic bag with the tip cut off, pipe four legs on each side of the peanut butter cup.
Attach two candy eyes onto each peanut butter cup using a small dab of melted chocolate as glue.
Let the cookies sit until the chocolate sets, then enjoy your spooky, delicious Peanut Butter Spider Cookies!
Expert Tips for Making Spider Cookies
1. Use room temperature Minerva Dairy Unsalted Butter
Softened butter creams more easily with sugar, creating a light, tender cookie. Cold butter can result in dense cookies, while melted butter may make the dough too soft to shape. The rich, creamy texture of Minerva Dairy Butter also enhances the cookie’s flavor and gives it that melt-in-your-mouth quality.
2. Don’t overbake
Check your cookies carefully at the 10-minute mark. Edges should be lightly golden while the centers remain soft. Overbaking can result in dry, crumbly cookies that are difficult to shape and decorate. Remember, cookies continue to firm up slightly as they cool.
3. Chill the dough if needed
If your dough feels sticky or too soft to handle, refrigerate for 20–30 minutes. Chilled dough is easier to roll into uniform balls and helps the cookies hold their shape while baking. This is especially useful when making spider cookies that will be decorated with peanut butter cups and chocolate legs.
4. Roll dough balls in granulated sugar
Rolling the cookie balls in sugar adds a subtle crunch and prevents them from sticking to your hands or the baking sheet. It also gives the finished cookies a nice, sparkly look, which is perfect for festive Halloween treats.
5. Add peanut butter cups while the cookies are warm
Pressing the mini peanut butter cups into the cookies while they’re warm allows them to stick slightly as the cookies cool, ensuring the spider body stays in place without sliding off, making decorating much easier.
6. Melt the chocolate slowly and carefully
Microwave chocolate in 20-second intervals, stirring after each, or use a double boiler. Overheating can burn the chocolate, making it grainy and difficult to pipe.
Peanut Butter Spider Cookies Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can, but adjust the added salt slightly to avoid an overly salty cookie. Unsalted butter gives you better control over sweetness and allows the peanut butter flavor to shine.
Can I substitute peanut butter with another nut or seed butter?
Absolutely! Almond, cashew, or sunflower seed butter can work as a substitute. Keep in mind that the texture may vary slightly since the cookies may spread more or less, and the flavor will change, but the result will still be delicious.
How can I make the cookies extra festive?
Add colorful sprinkles, edible glitter, or use white chocolate tinted with food coloring for the spider legs. Mini M&Ms or icing dots can replace candy eyes for a playful touch. You can also add a pinch of cinnamon or a few chocolate chips to the dough for extra flavor.
How do I prevent chocolate legs from spreading or running?
Use a flat, stable surface for decorating. Melt chocolate slowly in short intervals, and let it cool slightly before piping. Piping bags or small plastic bags with the tip cut off provide precision. Allow chocolate to set completely before moving or serving cookies.
