BOO! Chewy Brown Sugar Peanut Butter Spider Cookies. Old school-style soft and crinkly peanut butter cookies turned into the spookiest little spiders for Halloween! These are some of the best cookies. Rich and decadent, yet shockingly easy to make, and so much fun for spooky season. Brown sugar and maple syrup help to create a cookie that’s perfectly chewy in the center. Each cookie is then topped with a mini peanut butter cup and chocolate Milk Dud to create each spider. Spooky, cute, and so DELICIOUS!
I might be a few days early, but it’s just about Spooooky Season! For as long as I can remember, I’ve always, always LOVED Halloween. I’m not sure why. As a kid, I was never that into trick-or-treating. I just really enjoy the fun that comes along in the month of October.
It’s a time to embrace a magical world. Enjoy some spooky stories, watch Harry Potter, Halloweentown, Twitches, and every other Disney Halloween movie. Maybe just live for a moment in a fantasy world.
Asher and I certainly have A LOT of fun with it.
Peanut butter spider cookies are nothing new. But you know what? These cookies certainly are fun, and my recipe is super yummy too!
Plus these are totally no fuss. You can actually have fun baking these cookies and not want to pull your hair out trying to make them cute. They’re easy.
Step 1: make the cookies
First, the butter. You’ve got to use a good salted butter. I think the butter, along with the brown sugar and maple syrup, are the elements that really make these cookies GOOD! So find a salted butter you love.
Cream the butter together with the brown sugar and peanut butter until light and fluffy. This leaves you with a cookie that’s just perfectly sweet and soft, but not cakey, which is KEY. No one’s into a cakey peanut butter cookie.
Next, add the maple syrup, an egg, and a good splash of vanilla. Now add in the dry ingredients, flour, baking soda, and a small pinch of salt.
Step 2: bake
Roll the dough into balls, then bake away! No chilling required! Simple. Simple.
As with many of my cookie recipes, this one requires tapping the baking sheet on the counter midway through baking. Then finish baking. I say this with every cookie, but actually, this step is KEY. It will ensure you have the least cakey peanut butter cookies.
Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.
Step 3: assemble the spiders
Use mini peanut butter cups and chocolate-covered Milk Duds to create the bodies of your spider. Push each into the cookies while they’re still warm. The candies will spookily melt into each cookie.
Just look through the photos, you’ll get the visuals very easily.
Use mini candy eyes and attach those to the tops of the Milk Duds.
For the legs, I started out using broken pieces of chocolate-covered mini pretzel twists. That got a little tedious, so I switched to just using melted milk chocolate. I drew on each leg with the chocolate and ended up liking this look better than the pretzels anyway.
You can certainly do either way, both are cute and super yummy!
Looking for other Halloween cookies? Here are my favorites:
Lastly, if you make these Chewy Brown Sugar Peanut Butter Spider Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chewy Brown Sugar Peanut Butter Spider Cookies
Servings: 15 spiders
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark brown sugar
- 1/4 cup maple syrup
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 15 mini Reese’s
- 15 chocolate milk duds
- 1 cup milk chocolate chips, melted
- mini candy eyes
- broken pretzel twists (optional)
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 2 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.3. Scoop the dough out into rounded 1 tablespoon size balls. Place 2 inches apart on the prepared baking sheet.4. Bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter two times to flatten the cookies down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. They will continue to cook slightly as they sit on the baking sheet. 5. Top each cookie immediately with an upside-down peanut butter cup. Then 1 milk dud (see photos for guidance). Let cool. Spoon the melted chocolate into a sandwich bag and snip the corner off. Draw 3 legs on either side of the Reese's cup. Dot the eyes with chocolate, then attach 2 eyes on top of each Milk Dud. Let set until the chocolate is firm.6. Alternately, you can cover the pretzel pieces in chocolate and attach those as legs.