Aren’t these the cutest yet creepiest Halloween treat you have ever seen? I think so!

These Peanut Butter Spider Cookies are super easy and fun to make. The kids will have fun with them and the adults will think they are the tastiest spiders they have ever eaten!

These are simply the original Peanut Butter Blossom recipe that I have on my website, but we just changed them up a bit to make them spooky for Halloween!

How To Make Peanut Butter Spider Cookies

First, you will need to gather all your ingredients.

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (light or brown, whatever you have on hand)
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar (for sugar coating)
24 Milk Chocolate Lindor Lindt Balls (see below for other options)
48 candy eyes
1 (4.25 ounce) chocolate decorating icing, standard coupler, and tip #2 OR Wilton Icing Writing Black Pen
Parchment Paper or silicone baking mat

Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.

In a separate bowl whisk the flour, baking soda, and salt. Slowly add the flour mixture to the sugar mixture and beat until just combined.

Place the 1/4 cup sugar in a small bowl and unwrap the Lindt Lindor Milk Chocolate Truffles.

Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls.

Roll each ball in the sanding sugar to cover completely.

Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.

Once you remove them from the oven, allow them to cool for 10 minutes. Then move the cookies to a cooling rack. (Note: I made the mistake and put the chocolate balls on right after they came out of the oven just like I do with the Hershey Kisses in the original recipe. I learned thats a big NO NO! You will have melted chocolate balls instead. Just be patient!)

While the cookies are still warm (but not hot), press the chocolate balls into the middle, just slightly pressing down.

Using the chocolate decorating icing with a standard coupler and tip #2 OR Wilton Icing Writing Black Pen, create 4 legs on each side. Then and use small dots of icing to stick the candy eyes on.

Cool completely until chocolate is firm, about 2 hours. Cookies can be stored in an airtight container up to 5 days.

Tips & Tricks:

You can also use Reese’s Mini Peanut Butter Cups, Rolo’s, Oreo’s, Peppermint Patties, and Bite Size Milky Way Squares instead of the Lindor Lindt Balls.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill® Gluten Free Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Peanut Butter Spider Cookies

By: Tammie

October 27, 2019
24
45 min
Print this

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup smooth peanut butter
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar
24 Milk Chocolate Lindor Lindt Balls
48 candy eyes
1 (4.25 ounce) chocolate decorating icing, standard coupler, and tip #2 OR Wilton Icing Writing Black Pen
Parchment Paper or silicone baking mat

Directions

Step 1: Heat oven to 375°F degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter, peanut butter, 1/2 cup sugar, brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 3: Reduce speed to medium-low and add in egg and vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
Step 4: In a separate bowl whisk the flour, baking soda, and salt.
Step 5: Slowly add the flour mixture to the sugar mixture and beat until just combined.
Step 6: Place sugar in a small bowl.
Step 7: Use a cookie scoop or a heaping tablespoon and roll dough into 1-inch balls. Roll each ball in the sanding sugar to cover completely.
Step 8: Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes.
Step 9: Once removed from the oven, allow them to cool for 10 minutes. Move the cookies to a cooling rack. (Note: I made the mistake and put the chocolate balls on right after they came out of the oven just like I do with the Hershey Kisses in the original recipe. I learned thats a big NO NO! You will have melted chocolate balls instead. Just be patient!)
Step 10: While the cookies are still warm (but not hot), press the chocolate balls into the middle, just slightly pressing down.
Step 11: Using chocolate decorating icing with a standard coupler and tip #2 OR Wilton Icing Writing Black Pen, create 4 legs on each side. Then use small dots of icing to stick the candy eyes on.
Step 12: Cool completely until chocolate is firm, about 2 hours. Cookies can be stored in an airtight container up to 5 days.