Description

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

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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Instructions

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.