This recipe has been a Halloween staple in my house for years. I discovered this playful version of peanut butter cookies during a spur-of-the-moment decorating session with my daughter, who wanted to turn every baked good into a creature. The base dough is the classic, lightly crackled peanut butter cookie we all know — salty, nutty, and tender — and the spider decoration turns them into a party favorite. Because the chocolate bodies are chilled and the frosting is piped thinly, the finished cookies keep their shape and look delightfully spooky on a platter. I love that these are simple enough for kids to participate in shaping and rolling, yet pretty enough to bring to a party. I first made them the year I hosted a neighborhood Halloween potluck. The kids lined up to add the eyeballs and pipe the legs, and the grown-ups kept sneaking bites before the platter made it to the table. The contrast between the crisp exterior of the cookie and the soft chocolate center is what makes each bite interesting: a little crunchy from the sugar shell, soft and chewy inside, with a melting chocolate bump that tastes luxurious against the salty peanut butter. The method below is foolproof and uses pantry-friendly ingredients, with simple decorating steps that yield an impressive result.

Ingredients

• Vegetable shortening (1/2 cup): Shortening gives the cookies a tender crumb and slightly higher rise than butter when used in this quantity. I use Crisco for consistent results.
• Creamy peanut butter (1/2 cup): Use a standard creamy variety, not natural, for predictable texture and spread. Jif or Skippy work well; the peanut flavor is central, so choose one you enjoy plain.
• Packed brown sugar (1/2 cup): Adds moisture and a subtle caramel note; pack it firmly when measuring for accuracy.
• Granulated sugar (1/2 cup + 1/4 cup for rolling): The granulated sugar in the dough balances the brown sugar and gives the exterior a slight crisp when rolled before baking.
• Large egg (1, beaten): Helps bind the dough and contributes to the cookie’s structure.
• Milk (2 tablespoons): A small splash to adjust dough consistency for easier shaping.
• Vanilla extract (1 teaspoon): Rounds out the flavors and enhances the peanut notes.
• All-purpose flour (1 3/4 cups): Provides structure. Spoon and level when measuring to avoid dense cookies.
• Baking soda (1 teaspoon) and salt (1/2 teaspoon): Leavening and balance; don’t omit the salt even if the peanut butter is salted.
• Chocolate truffles or mini peanut butter cups (24, chilled): Halved to form the spider body. Chilling makes slicing easier; Lindt Lindor truffles are a lovely indulgent option.
• Decorative candy eyeballs (48): Two per cookie for the spider’s eyes. Available in baking aisles or online.
• Prepared chocolate frosting (1/2 cup): Piped thinly to create legs and adhere the candy eyes; you can use store-bought or homemade chocolate buttercream thinned to piping consistency.

Instructions

Prepare and preheat: Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper to prevent sticking and ensure even browning. Gather chilled chocolates and candy eyes so the assembly step is rapid once cookies come out of the oven. Mix wet ingredients: In a large bowl, beat 1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup packed brown sugar, and 1/2 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the beaten egg until fully incorporated, then stir in 2 tablespoons milk and 1 teaspoon vanilla extract until homogeneous. Combine dry ingredients: Whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl. Add the dry mix to the peanut butter mixture and stir with a wooden spoon or low-speed mixer until a soft dough forms. If dough seems dry, add up to 1 teaspoon additional milk; if too sticky, chill 10 minutes. Shape and sugar-coat: Divide dough into 48 equal balls (about 1 tablespoon each). Spread 1/4 cup granulated sugar in a shallow bowl and roll each ball to coat fully, then place cookies about 2 inches apart on prepared sheets so edges can expand without touching. Bake and dimple: Bake for 10 to 12 minutes until edges are golden and centers are set. Remove from oven and immediately press a dimple into the center of each cookie with the blunt end of a wooden spoon or a citrus reamer. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely. Assemble spider bodies: Chill your chocolate truffles briefly (they slice cleaner when cold). Cut each truffle in half and place one half, rounded side up, on each cooled cookie at the dimple. If using mini peanut butter cups, press one uncut cup down, or trim as needed so it adheres well. Attach eyes and pipe legs: Fill a piping bag fitted with a small round tip (or a resealable plastic bag with a tiny corner snipped) with 1/2 cup chocolate frosting. Dab a small frosting dot on the back of two candy eyes and press them onto each truffle half. Pipe four thin legs on each side of the chocolate body, starting from the base outward to create a spider silhouette. Allow frosting to set about 30 minutes at room temperature.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 4 days; refrigeration will stiffen the frosting and change the cookie texture, so avoid it unless your kitchen is very warm. To freeze, arrange cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag with parchment between layers for up to 3 months. Thaw at room temperature for 30 to 60 minutes before serving so the chocolate and frosting soften and the texture returns to its intended state.

Ingredient Substitutions

If peanuts are a concern, substitute the peanut butter with almond or sunflower seed butter measured 1:1; sunflower seed butter is a great allergy-friendly alternative that still yields a similar texture. Use mini peanut butter cups for the spider body if you prefer a slightly less expensive option than chocolate truffles. For dairy-free versions, choose nondairy chocolate truffles and a vegan frosting; be aware that texture and flavor will shift slightly. To make gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for comparable structure.

Serving Suggestions

Serve these on a Halloween platter surrounded by toasted pumpkin seeds or candy corn for a festive spread. They pair well with a cold glass of milk or a warm mug of spiced hot chocolate. For a party, arrange them on a tiered cake stand with small decorative bats or use cupcake liners for individual portions. Garnish with a touch of red gel near the eyes to create a creepier look if serving to an enthusiastic crowd.

Cultural Background

Peanut butter cookies are an American classic with roots in 20th-century home baking, prized for their simple, pantry-friendly ingredients and robust peanut flavor. Decorating cookies into festive shapes and characters has become a universal party tradition; turning a round cookie into a spider taps into Halloween’s playful transformation of food into whimsical or spooky objects. This version blends classic home-baked comfort with modern, easy-to-find candy decorations that make seasonal baking accessible to busy families.

Seasonal Adaptations

In the fall, fold in 1/2 teaspoon ground cinnamon to the dough for a warm spice note. For winter gatherings, swap the spider bodies for peppermint truffle halves and decorate with green and red candy eyes for a cheeky holiday creature. In warmer months, use glossy ganache instead of prepared frosting so the legs set firmer in humid climates — just allow extra chilling time before transport.

Meal Prep Tips

For easy party prep, bake two days ahead and chill the cookies in an airtight container. On the day of serving, slice chilled chocolates and assemble bodies and eyes; piping takes only 10 to 15 minutes for a dozen cookies. Use disposable piping bags to speed cleanup, and keep a tray of finished cookies covered with a clean kitchen towel to avoid dust while you finish other items.

These peanut butter spider cookies are a joyful combination of nostalgic flavor and playful presentation. Whether you’re making them with kids, for a school event, or to surprise neighbors, they deliver delicious texture and memorable visuals. Give them a try and feel free to make small swaps — the basic method is forgiving and always rewarding. Happy baking!