This batch of peanut butter spider cookies has been my go-to Halloween project for years. I first made them when my youngest wanted to bring a spooky treat to school, and I needed something both inexpensive and easy enough for small hands to help with. The base is a classic peanut butter cookie with a sugar-crisp exterior and a tender, chewy center; topping them with halved chocolate truffles and candy eyes turns a simple cookie into an instant crowd-pleaser. The combination of nutty peanut butter, brown-sugar depth, and a soft chocolate dome creates a texture contrast that kids and adults both adore.

I modified the idea I found online to save time and cost: using pantry staples for the cookie dough, chilling the chocolate slightly so it slices cleanly, and switching to prepared chocolate frosting as an adhesive for the eyes and legs. They’re sturdy enough to travel, simple to assemble, and they look delightfully eerie on a plate. If you love hands-on baking with kids or need a festive dessert for a party, these are perfect — and I’ll walk you through every little trick that makes them turn out consistently well.

Ingredients

• Vegetable shortening (1/2 cup): Creates a tender, slightly flaky texture while keeping the dough stable at room temperature. Look for classic brands like Crisco; if you prefer, you can substitute softened butter for a richer flavor but expect slight spreading differences.
• Peanut butter (1/2 cup): Use a creamy, well-stirred jar for even texture. Natural peanut butter with oil separation will work but blend thoroughly. The nutty backbone is essential for the cookie’s flavor and chew.
• Packed brown sugar (1/2 cup): Adds moisture and caramel notes. Dark brown will be deeper-flavored; light brown is milder. Pack firmly into the measuring cup.
• White sugar (1/2 cup + 1/4 cup for rolling): Combines with brown sugar for structure; rolling in extra white sugar yields a crisp, sparkly outer shell.
• Large egg (1, beaten): Binds the dough and contributes lift. Use a large egg at room temperature for optimal mixing.
• Milk (2 tablespoons): Adds a touch of moisture and helps the dough come together — any milk (dairy or unsweetened plant milk) will do.
• Vanilla extract (1 teaspoon): Rounds flavors and brings out the peanut butter’s warmth. Use pure vanilla if you have it.
• All-purpose flour (1 3/4 cups): Provides structure. Spoon and level for accuracy; too much flour makes cookies dense.
• Baking soda (1 teaspoon) and salt (1/2 teaspoon): Lift and flavor balance — do not omit the salt.
• Chocolate truffles, chilled (24 pieces): Choose small round truffles such as Lindt Lindor for glossy domes; chilling makes them much easier to slice in half.
• Decorative candy eyeballs (48): Small sugar eyes are inexpensive and make the assembly speedy.
• Prepared chocolate frosting (1/2 cup): Used as glue for the eyes and piping legs; a thick ready-made frosting is ideal for piping fine lines.

Instructions

Prepare the Oven and Sheets:Preheat to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and encourage even browning. Having parchment ready is crucial because these cookies are delicate right out of the oven.Mix Wet Ingredients:In a large bowl, beat 1/2 cup vegetable shortening, 1/2 cup creamy peanut butter, 1/2 cup packed brown sugar, and 1/2 cup white sugar with an electric mixer until smooth and combined. Add the beaten egg and mix until incorporated, then stir in 2 tablespoons milk and 1 teaspoon vanilla until smooth.Combine Dry Ingredients & Form Dough: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 until a uniform dough forms. If the dough feels too sticky to handle, chill for 10–15 minutes to firm it up slightly.Shape and Sugar Coat:Divide the dough into 48 even pieces and roll into balls. Pour 1/4 cup white sugar into a wide shallow bowl and roll each ball to coat. Arrange balls about 2 inches apart on the prepared baking sheets to allow for modest spreading.Bake and Indent:Bake for 10–12 minutes until the edges are set and cookies are lightly golden. Remove from the oven and quickly press a dimple into the center of each cookie with the blunt end of a wooden spoon or a citrus reamer, then allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. The dimple gives a secure base for the chocolate body.Prepare Chocolate Bodies and Eyes:Chill the 24 chocolate truffles in the fridge for 15–30 minutes so they slice cleanly. Carefully cut each truffle in half with a sharp knife and place one half, rounded side up, into each cookie dimple.Attach Eyes and Pipe Legs:Fill a piping bag with 1/2 cup prepared chocolate frosting fitted with a small round tip, or use a resealable plastic bag and snip a tiny corner. Dab frosting on the back of two candy eyeballs and affix them to each truffle half. Pipe four thin lines on each side of the chocolate to create spider legs, anchoring at the base of the truffle. Allow frosting to set at room temperature for about 30 minutes.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers inside an airtight container at room temperature for up to three days—this keeps the cookies tender while the sugar coating stays crisp. For longer storage, place unassembled baked cookies (without truffle halves or frosting) in a freezer-safe container or bag for up to three months; thaw at room temperature and assemble just before serving to preserve the candy decorations. If you freeze assembled cookies, wrap them tightly and thaw in the refrigerator overnight to avoid condensation melting the chocolate domes.

Ingredient Substitutions

If you need to make changes, swap vegetable shortening for softened unsalted butter (1:1) for a richer, slightly more spread-prone cookie. Replace truffles with halved mini peanut butter cups for extra peanut flavor. To make dairy-free versions, choose dairy-free chocolate truffles, dairy-free frosting, and use a plant-based milk. For gluten-free, use a one-to-one gluten-free flour blend and check that your decorative candies and frosting are certified gluten-free — texture will be slightly different but still delicious.

Serving Suggestions

Serve these on a dark platter with parchment cut into cobweb shapes or arrange around a centerpiece of caramel apples for a Halloween spread. They pair well with milk, hot chocolate, or a scoop of vanilla ice cream for an adult-friendly dessert. For parties, display on tiered trays at varying heights and add edible wafer spiders or candy corn for extra festivity.

Cultural Background

Decorated cookies have long been part of seasonal celebrations; these simply take the classic American peanut butter cookie and give it a playful Halloween twist. The use of small chocolate domes and candy eyes recalls the tradition of using confections to create characters and creatures for holidays, a practice seen in many cultures where sweets become a canvas for storytelling and seasonal symbolism.

Seasonal Adaptations

For fall, add a pinch of ground cinnamon to the dough for warm spice notes, or use pumpkin-spiced frosting on top of the chocolate for a thematic twist. Around Christmas, leave off the spider details and top the cookies with halved chocolate and festive sprinkles. In spring, swap candy eyes for pastel-coated mini candies to make playful Easter bunnies instead of spiders.

Meal Prep Tips

Make the dough up to 48 hours ahead and refrigerate in a covered bowl; roll into balls and store on a tray covered with plastic to keep shape. Bake on the morning of your event, cool, then assemble; this keeps decorations fresh and avoids melted chocolate. If assembling for a large event, enlist helpers to attach eyes and pipe legs assembly-line style — with one person cutting chilled truffles, another attaching eyes, and a third piping legs, you’ll finish fast.

These cookies are more than the sum of their parts: they’re memory-makers. Whether you’re baking with children or preparing treats for a party, the process is simple, the results are festive, and the smiles are guaranteed. Give them a try and make the spider motif your own — add tiny frosted bows or a dab of jam for a unique twist.