Peanut Butter Spider Cookies

A peanut butter blossom cookie turned spooky with some LINDOR truffles and candy google eyes.  Delicious and fun!

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Halloween is in the air and my youngest daughter is so excited about all of the little decorations, pumpkins and costumes.  Our neighbor that lives behind us put up purple Halloween lights and we can see them from our backyard.  She saw them on the other night when we came home and exclaimed “those are so cute, I LOVE Halloween time. Dad, can you put ours up too?”I think she especially loves this time of year because she is our Halloween baby.  Her due date was Halloween but she came a day early.  However, no matter how many times we tell her that her birthday is on October 30th she still tells everyone that her birthday is on Halloween.

Because my Halloween baby loves it so much, we have been making fun treats already and these Peanut Butter Spider Cookies have been a big hit.  When making the cookies be sure to chill the dough for an hour or else they will spread when baking and not be puffed up enough to put the LINDT truffle in.

While your cookies are cooling you can melt some chocolate chips and put into a piping bag.  I just use a little ziplock bag and cut off the corner of it. Put a little bit of chocolate onto the truffle so you can “glue” the candy eyes to it. I just used white ones, but the link I sent you to has differen’t color ones which could really turn these into something creepy.

While those are hardening up you can pipe spider legs onto the cookie.

Be sure you leave some chocolate in the center because you will want to have some extra “glue” in there so the truffle will stick.

Once you put the truffle in the center, just let the chocolate harden up and they will be ready to eat.  They are so cute and completley irresistible once you bit into one.

Regardless if you are a Halloween baby or not, this is one cookie you will enjoy!

Be sure to save the recipe for later!


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Peanut Butter Spider Cookies
  1. In a medium bowl whisk together flour, baking soda and salt; set aside. Using an electric mixer and paddle attachment, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. Refrigerate for about 1 hour.
  2. Heat oven to 375 degrees F. Line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls using small cookie scoop to measure out dough.
  3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 8-9 minutes. Remove sheet from oven and lightly press center with the back of cookie scoop of each cookie, allowing it to crack slightly. Allow cookies to cool.
  4. While cookies are cooling on rack, melt chocolate chips and put into a ziplock baggie. Cut a small opening on the corner of bag to allow chocolate to be piped. Stick eyes onto Lindt truffles and let cool on rack. Pipe legs onto cooled cookies putting a bit of melted chocolate in the center of the cookie so the chocolate truffle can stick to the middle. Let chocolate harden and serve. Can be stored in an air tight container for a few days.
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