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Introduction: Can Cookies Be Both Spooky and Yummy?

Have you ever wondered if a cookie could make your Halloween party both creepy and delicious? Picture soft, peanut buttery cookies with cute chocolate spider bodies and wiggly legs, topped with silly white eyes that stare right at you. Sounds like a treat that’s perfect for kids and adults, right? These Scary Peanut Butter Spider Cookies are super fun to make, ready in just 40 minutes, and guaranteed to bring giggles to your Halloween bash. Whether you’re baking with little helpers or showing off your spooky skills, these cookies are a must-try. Let’s get baking and create some creepy-crawly magic!

Overview: Why Scary Peanut Butter Spider Cookies Are Special

Scary Peanut Butter Spider Cookies are a delightful mix of rich peanut butter flavor and playful Halloween flair. Rated 3.9 stars by 10 reviewers, these cookies are loved for their soft texture, chocolatey spider decorations, and kid-friendly fun. The malted milk balls form adorable spider bodies, while piped chocolate legs and gel eyes add a spooky touch.

Time Requirement: Total time is 1 hour 5 minutes (40 minutes active prep, 25 minutes for baking and cooling).
Difficulty Level: Intermediate, due to the piping of chocolate legs, but still doable for home bakers with a little patience.
Why It’s Special: These cookies are quick to prep, packed with protein from peanut butter, and perfect for family baking projects. The spooky spider design makes them a Halloween hit, and they’re versatile enough to customize for other themes or dietary needs.

Whether you’re hosting a haunted party or just want a fun treat, these cookies are sure to crawl their way into everyone’s hearts.

Essential Ingredients

This recipe uses simple ingredients to create a flavorful, festive cookie. Here’s what you’ll need, why each one matters, and some substitutions:

Small Ball-Shaped Chocolates (5-ounce box, like malted milk balls): Form the spider bodies and heads, adding a crunchy, chocolatey touch.
- Substitution: Use chocolate-covered peanuts, round chocolate candies, or small truffles.
All-Purpose Flour (3/4 cup): Gives the cookies structure and a soft texture.
- Substitution: Use gluten-free all-purpose flour for a gluten-free version.
Baking Soda (1/4 teaspoon): Helps the cookies rise and spread slightly.
- Substitution: No direct substitute, but ensure it’s fresh for best results.
Fine Salt (pinch): Balances the sweetness and enhances flavors.
- Substitution: Use table salt or kosher salt in the same amount.
Granulated Sugar (1/2 cup): Sweetens the cookies and helps create a light texture.
- Substitution: Use coconut sugar or brown sugar for a slightly different flavor.
Unsalted Butter (4 tablespoons, room temperature): Adds richness and helps cream the dough.
- Substitution: Use margarine or vegan butter for a dairy-free option.
Pure Vanilla Extract (1/2 teaspoon): Adds a warm, sweet flavor.
- Substitution: Use almond extract or omit if unavailable.
Large Egg (1): Binds the dough and adds moisture.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
Smooth Peanut Butter (1/2 cup): The star ingredient, providing rich flavor and protein.
- Substitution: Use almond butter or sunflower seed butter for a peanut-free option.
Semisweet Chocolate (2 ounces): Melted to pipe spider legs.
- Substitution: Use milk chocolate, dark chocolate, or candy melts.
White Cake Decorating Gel (1 small tube): Creates the spiders’ silly eyes.
- Substitution: Use white chocolate or icing with food coloring.

Why These Ingredients Matter

Peanut butter provides protein and healthy fats, making these cookies a satisfying treat. The flour and egg create a soft, chewy texture, while the chocolate candies and gel add a fun, spooky look. These ingredients are affordable and widely available, and the recipe is easy to adapt for dietary needs, making it perfect for any Halloween gathering.

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Step-by-Step Instructions

Let’s make these creepy cookies step-by-step. Get ready for some fun!

Step 1: Prep the Oven and Pans

Position oven racks in the top and bottom thirds of the oven and preheat to 375°F.
Line 2 baking sheets with parchment paper.

Tip: Parchment paper prevents sticking and makes cleanup a breeze.

Step 2: Sort the Chocolates

Open the 5-ounce box of malted milk balls and separate them into larger (bodies) and smaller (heads) balls. You’ll need 24 larger and 24 smaller balls for 24 cookies.

Tip: If the sizes are similar, just use half for bodies and half for heads—it’ll still look cute!

Step 3: Mix the Dry Ingredients

In a small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and a pinch of fine salt.

Tip: Whisking ensures the baking soda is evenly distributed for a consistent rise.

Step 4: Cream the Wet Ingredients

In a medium bowl, use an electric mixer on medium-high speed to cream 1/2 cup granulated sugar and 4 tablespoons unsalted butter until light and fluffy, about 3-4 minutes.
Add 1/2 teaspoon vanilla extract and 1 large egg, mixing until combined, about 1 minute.
Add 1/2 cup smooth peanut butter and mix until creamy, about 1 minute.

Tip: Make sure the butter is soft (room temperature) for smooth creaming.

Step 5: Combine Wet and Dry

With the mixer on low, add half the flour mixture and beat until incorporated.
Add the remaining flour mixture and beat on medium until fully mixed.

Tip: Don’t overmix—stop as soon as the dough looks smooth to keep the cookies soft.

Step 6: Shape and Bake

Roll the dough by hand into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
Bake for about 16 minutes, rotating the pans halfway through, until the cookies are light golden brown, smell peanut buttery, and spread to about 2 inches wide.
The tops should feel dry and slightly firm when pressed.

Tip: Check at 14 minutes to avoid overbaking—ovens vary!

Step 7: Add the Spider Bodies

Remove the cookies from the oven and transfer to a cooling rack.
While still hot, press a smaller malted milk ball (head) near the edge of each cookie and a larger one (body) directly behind it in the center.

Tip: Work quickly—the cookies need to be warm for the chocolates to stick.

Step 8: Pipe the Spider Legs

Melt 2 ounces of semisweet chocolate in a double boiler or microwave at 50% power in 30-second intervals, stirring until smooth. Let cool slightly until thick but pipeable.
Transfer the chocolate to a plastic bag and snip a small corner to create a piping bag.
Pipe 8 legs on each cookie, starting where the two chocolates meet: 4 legs curving up toward the head and 4 curving back beyond the body.
Reserve some melted chocolate for the eyes.

Tip: Practice piping on a plate first to get the leg shape right.

Step 9: Make the Eyes

Use the white cake decorating gel to pipe two 1/4-inch circles on each spider’s “head” for eyes.
Pipe a tiny dot of reserved melted chocolate in the center of each eye for pupils.

Tip: If the gel is too runny, chill it briefly to firm it up for cleaner circles.

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Assembly: Bringing It All Together

The Scary Peanut Butter Spider Cookies are all about combining rich flavor with a creepy-crawly look. Here’s how to make them a Halloween hit:

Arrange the Cookies: Place the finished cookies on a festive platter, ensuring the spiders’ legs and eyes are visible.
Highlight the Spiders: Arrange the cookies so the chocolate legs and white eyes stand out—space them slightly apart for impact.
Presentation Tips:
- Serve on a black or orange platter with fake spider webs for a spooky vibe.
- Add candy eyes or gummy worms around the platter for extra creepiness.
- Use Halloween-themed napkins or small tongs for easy grabbing.

Tip: Display under soft lighting to make the chocolate legs and white eyes pop!

Storage and Make-Ahead Tips

These cookies are perfect for prepping ahead, making them great for parties.

Storage:
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week, but let come to room temperature before serving for the best texture.
- Freeze baked, undecorated cookies for up to 1 month; thaw and decorate before serving.
Reheating: Not needed—these are best at room temperature.
Make-Ahead Tips:
- Bake the cookies up to 2 days ahead and store without decorations.
- Add the chocolate candies, legs, and eyes a few hours before serving to keep them fresh.
- Prep the dough a day ahead and refrigerate; let it soften before rolling.

Tip: Store decorated cookies in a single layer to avoid smudging the chocolate legs.

Recipe Variations

These cookies are super versatile. Here are some fun ways to mix it up:

Chocolate Spider Cookies: Add 2 tablespoons cocoa powder to the dough for a chocolatey twist.
Nut-Free Spiders: Use sunflower seed butter instead of peanut butter.
Vegan Spooky Cookies: Use vegan butter, a flax egg, and dairy-free chocolate candies.
Mini Spider Bites: Roll into 1/2-inch balls for bite-sized cookies, using smaller candies for heads and bodies.
Glow-in-the-Dark Spiders: Use neon food coloring in the gel for glowing eyes under blacklight.

Tip: Try different candy shapes, like gummy spiders or chocolate truffles, for unique looks.

Conclusion: Crawl into Halloween Fun!

Scary Peanut Butter Spider Cookies are the perfect mix of tasty, fun, and just a little spooky. With their quick 40-minute prep, protein-packed peanut butter, and creepy spider decorations, they’re ideal for Halloween parties or family baking nights. Whether you stick with the classic malted milk ball spiders or get creative with variations, these cookies will bring smiles and squeals. So grab your ingredients, call your little helpers, and start baking some creepy-crawly treats! Share your creations in the comments—what’s your favorite way to make these cookies extra scary?

Scary Peanut Butter Spider Cookies

Author: Alyssa

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