Description
These fun and festive Spider Cookies are a perfect Halloween treat! Made with creamy peanut butter, yellow cake mix, and miniature Reese’s peanut butter cups, these cookies are topped with chocolate legs and candy eyeballs to create adorable spider designs. Easy to make and irresistibly delicious, they are sure to delight kids and adults alike.
Ingredients
Cookie Dough
- 1 cup creamy peanut butter (no-stir variety like Jif or Skippy)
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25-ounce) box yellow cake mix (Duncan Hines recommended)
- 1/3 cup granulated sugar
Toppings
- 28 miniature Reese’s peanut butter cups (unwrapped)
- 1/3 cup semi-sweet chocolate chips
- 56 candy eyeballs
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix dough: In a large bowl, stir together the peanut butter, eggs, vegetable oil, and yellow cake mix until a thick dough forms evenly.
- Form cookie balls: Using a 2-tablespoon scoop, portion out the dough, then roll each ball in granulated sugar for a sparkly coating. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops appear dry but not browned.
- Add Reese’s centers: Immediately after removing the cookies from the oven, press one miniature Reese’s peanut butter cup into the center of each cookie while still warm.
- Cool cookies: Let the cookies cool completely on the baking sheets to allow them to set without disturbing their shape.
- Melt chocolate: Melt the semi-sweet chocolate chips gently, either in a microwave or over a double boiler. Transfer the melted chocolate to a piping bag fitted with a small round tip or use a zip-top bag with a small corner cut off for piping.
- Pipe spider legs: Pipe four spider legs on each side of the Reese’s peanut butter cup on every cookie, creating a spooky spider effect.
- Add candy eyeballs: Dab a small amount of melted chocolate on the back of each candy eyeball and press two onto the top of each Reese’s to create spider eyes.
- Set and store: Allow the chocolate to set completely before storing the cookies in an airtight container to maintain freshness.
Notes
- For best results, use no-stir creamy peanut butter to make mixing easier.
- You can substitute yellow cake mix with white cake mix for a slightly different flavor.
- If candy eyeballs are unavailable, small white and black frosting dots can be used as eyes instead.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use caution when melting chocolate to avoid overheating and seizing.
- These cookies freeze well; thaw at room temperature before decorating if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
