Get ready to creep your taste buds out with our deliciously spooky Peanut Butter Spider Cookies! Made with just five ingredients and shaped into creepy crawlies, these cookies are the perfect addition to your Halloween spread.
Whether you're hosting a monster mash or just looking for a fun treat to make with the kids, these cookies are sure to be a hit. So, gather your ingredients and let's get baking, because these spiders won't wait around forever!
Ingredients in Spider Cookies
- Smooth peanut butter: the secret to high-quality peanut butter cookies is a high-quality PB brand! You want a smooth, rich and creamy peanut butter preferably without any added salt or sugar.
- This recipe uses a 500 g jar. American readers should use a 16 oz (453 g) jar.
- Brown sugar: I use standard Australian brown sugar which is equivalent to 'light brown sugar' in the US. You can substitute brown sugar with an equal amount of white sugar or caster (superfine) sugar - note that the cookies will be crunchier.
- Eggs
- Malted milk balls: I use Maltesers. Use any brand of malted milk ball (Whoppers, own brand etc.) OR substitute with other small round chocolate coated candy such as chocolate covered raisins or nuts.
- Chocolate chips: use high-quality chocolate chips suitable for melting. I use semi-sweet chocolate but you can also use milk chocolate if desired. Avoid compound chocolate.
- Sugar eyes (optional): sugar eyes are perfect to give a little bit of character to your spiders. Find them in the baking aisle at the supermarket or order online from eBay, Amazon or a specialty cake store.
How to Make Spider Cookies
It doesn't get easier than this! Follow along with these simple steps to make the perfect spider cookies.
1. Add eggs and brown sugar to a large bowl.
2. Stir or whisk together until very well combined.
3. Spoon in the peanut butter.
4. Stir together well until a soft dough forms. Refrigerate for 30-60 minutes or overnight until dough has firmed up enough to roll.
5. Roll a tablespoon of dough into a ball using the palms of your hands. Place on tray and flatten down slightly. Repeat.
6. Bake until lightly golden around the entire edge of the cookie.
7. After the cookies have cooled for 5 minutes (don't leave for any longer!), place two malted milk balls side-by-side in the centre of the hot cookie.
8. Leave the cookies to cool completely.
9. Melt your chocolate and place into a piping bag or a zip-loc bag with the corner snipped off. Begin to pipe on the legs of the spider.
10. I pipe four lines (two on each side) coming 'out' of each malted milk ball.
11. Use spare melted chocolate to attach the sugar eyes onto the front of one of the malted milk balls.
12. Allow chocolate to set completely, about 30 minutes. Ta-da! Your cookies are Halloween-ready.
Substitutions
Brown sugar: I use light brown sugar. You can you an equal amount of dark brown sugar, caster (superfine) sugar, or white sugar instead. Note that these sugars may slightly alter the flavour and texture of the cookies, but they will still be delicious!
Can I use crunchy peanut butter? Avoid using crunchy peanut butter or you will get a chunky cookie.
What can I use instead of malted milk balls? You can use one Reece's Pieces placed upside-down on to the cookie as the 'body' of the spider. You can also use one large truffle-time chocolate such as a Ferrero Rocher or a Lindt ball.
Where can I find sugar/candy eyes? You should be able to find them in most major supermarkets in the baking aisle. Otherwise, try a specialty cake store or source them online via Amazon or eBay.
Top Tips for Cookies
Don't under-bake your cookies! These cookies may take a little longer than similar cookies due to the high amount of peanut butter in them. Make sure they have a nice golden colour around the edge and are evenly risen.
Make your cookies round after they come out of the oven. You can shape your cookies immediately after they come out of the oven. Use the back of a butter-knife to smooth any rough edges or to shape the cookies into a circle.
Storage
You can keep these cookies stored in an air-tight container at room temperature for up to 2 weeks.
Peanut Butter Spider Cookies
These spooky spider cookies are the perfect Halloween or birthday treat! And would you believe they only have 5 ingredients?
Ingredients
- 1 cup (220 g) brown sugar, packed
- 2 large eggs
- 470 g (16 oz) jar smooth peanut butter
- 140 g (5 oz) bag Maltesers or Whoppers
- 1 cup (200 g / 7 oz) milk chocolate chips
- 1 jar of sugar eye decorations, optional
Instructions
For the Cookies
- In a medium bowl, whisk together brown sugar and eggs until well combined. Add peanut butter and stir until well combined and a soft dough comes together.
- Cover and refrigerate for 1 hour or until the dough has firmed up. Meanwhile, preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line two large baking trays with baking paper.
- Roll out tablespoons of dough and place on the prepared tray, allowing room to spread. Flatten down slightly.
- Bake for 13-15 minutes or until lightly golden brown around the edges. Allow to cool on the tray for 10 minutes then transfer to a wire rack.
For the Spider Body
- While the cookies are still warm, press two Maltesers or Whoppers together in the centre of each cookie. Allow cookies to cool completely before continuing to decorate.
For the Spider Legs
- Melt chocolate: place the chocolate chips in a small, heat-proof bowl. Microwave on high in 30 second bursts, stirring well in between, until chocolate chips have completely melted.
- Pipe chocolate: Transfer the melted chocolate to a piping bag or zip-loc bag. Snip off a very small end of the bag and pipe eight legs onto each cookie.
For the Spider Eyes
- Pipe a dot of chocolate on the back of two sugar eyes and stick onto the Maltesers or Whoppers. Allow chocolate to set for at least 30 minutes.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Storage
- Keep the cookies stored at room temperature in an airtight container for up to 10 days.
Substitutions & Tips
- Brown sugar: I use light brown sugar. You can you an equal amount of dark brown sugar, caster (superfine) sugar, or white sugar instead. Note that these sugars may slightly alter the flavour and texture of the cookies, but they will still be delicious!
- Can I use crunchy peanut butter? Avoid using crunchy peanut butter or you will get a chunky cookie.
- What can I use instead of Maltesers or Whippers? You can use one Reece's Pieces placed upside-down on to the cookie as the 'body' of the spider. You can also use one large truffle-time chocolate such as a Ferrero Rocher or a Lindt ball.
- Where can I find sugar/candy eyes? You should be able to find them in most major supermarkets in the baking aisle. Otherwise, try a specialty cake store or source them online via Amazon or eBay.
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 244Total Fat: 14.5gSaturated Fat: 4.4gTrans Fat: 0gUnsaturated Fat: 2.9gCholesterol: 15.5mgSodium: 93.8mgCarbohydrates: 21.3gFiber: 1.4gSugar: 18.4gProtein: 6.3g
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