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Spooky Spider Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Lisa
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 40 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Spooky Spider Cookies are a perfect Halloween treat combining the rich flavors of peanut butter and dark chocolate with fun, creepy marshmallow cobweb decorations. Soft peanut butter cookies are topped with Reese’s mini peanut butter cups, edible candy eyes, and delicate marshmallow spider webs, making them as delightful to look at as they are to eat.


Ingredients

Scale

Cookie Dough

  • 1 ¼ cup (282 g) unsalted butter, softened to room temperature
  • 1 ½ cup (300 g) light brown sugar, tightly packed
  • ¼ cup (50 g) granulated sugar
  • 1 cup (280 g) creamy peanut butter
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 ¼ cups (400 g) all-purpose flour
  • 1 Tablespoon corn starch
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • ½ cup granulated sugar (for rolling)

Decorations

  • 10 ounces (285 g) dark chocolate melting wafers
  • 2 cups mini marshmallows, divided
  • 40 Reese’s miniature peanut butter cups, chilled
  • Small candy eyes for decorating

Instructions

  1. Make the Cookie Dough: In the bowl of a stand mixer, combine the softened butter with the light brown and granulated sugars and beat for about 1 minute until well combined. Add the creamy peanut butter and mix until incorporated. Then, add the eggs and egg yolk one at a time, scraping down the sides and bottom of the bowl after each addition. Stir in the vanilla extract.
  2. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. Gradually add this flour mixture into the peanut butter batter, mixing thoroughly and scraping the bowl occasionally to ensure even blending.
  3. Chill the Dough: Place the cookie dough into the refrigerator for 30 minutes to 1 hour. This step firms up the dough to prevent spreading and helps achieve the perfect cookie texture.
  4. Prepare for Baking: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper. Pour the remaining ½ cup granulated sugar into a small bowl for rolling.
  5. Shape and Bake Cookies: Remove the chilled dough from the fridge and roll into 1 ½ tablespoon-sized balls. Roll each ball through the sugar and place them on the prepared cookie sheets spaced at least 2 inches apart. Bake for 8-10 minutes. Once out of the oven, allow the cookies to cool on the sheet for 5 minutes.
  6. Add Reese’s Indent: Gently press a chilled Reese’s miniature peanut butter cup into the center of each warm cookie to make an indent without breaking the cookie. Let the cookies cool completely on the cookie sheets before continuing.
  7. Prepare Marshmallow Cobwebs: Place about ¼ cup of mini marshmallows in a microwave-safe dish and heat for about 10 seconds until they begin to puff. Stir the marshmallows to deflate slightly. Use your fingers to pinch, stretch, and pull the marshmallow mixture, draping it over the cooled cookies to create cobweb effect. Repeat with remaining marshmallows as needed. Let the marshmallow set for several minutes.
  8. Melt Chocolate Wafers: Prepare the dark chocolate melting wafers according to package directions. Allow the melted chocolate to cool for 5 minutes to achieve a workable consistency.
  9. Decorate Spiders: Pour melted chocolate into a small ziplock bag and snip a tiny corner. Pipe a small amount of chocolate into the Reese’s indent on each cookie. While the chocolate is still soft, place one Reese’s cup (with the larger surface facing down) into the chocolate on each cookie. Pipe four “legs” on each side of the peanut butter cup with chocolate. Dab chocolate on the backs of candy eyes and stick them onto the Reese’s cup to create spider eyes.

Notes

  • Chilling the dough helps prevent cookies from spreading too much and produces a thicker, chewier cookie.
  • Keep the Reese’s cups chilled until use to avoid melting when pressed into warm cookies.
  • Work quickly while stretching the marshmallow spider webs as they set and harden fast.
  • If the melted chocolate warms too much, let it cool slightly to improve control during piping.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg