Updated on September 22nd, 2016
Looking for a cute cookie perfect for Halloween? These Spider Cookies take a traditional peanut butter cookie recipe and add a bite of chocolate for a yummy, spooky treat!
Peanut Butter Spider Cookies
- 1/2 C sugar
- 1/2 C packed brown sugar
- 1/2 C creamy peanut butter
- 1/4 C shortening
- 1/4 C of stick margarine, room temp
- 1 egg, room temp
- 1 1/4 C flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Combine sugars, peanut butter, shortening, butter and egg mixing them together in a bowl. Add in the remaining ingredients, stirring to combine.
Cover with cling wrap and refrigerate at least 2 hours.
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
Shape dough into 1 1/4-in balls. Place about 3 in apart on the cookie sheet.
Bake at 375 degrees for 9 to 10 minutes or until light golden brown. Allow to cool on the cookie sheet 5 minutes. Remove from cookie sheet to cool on wire rack.
Royal Icing Ingredients:
- 2 egg whites
- 1 C powdered sugar
- 1/2 tsp cream of tartar
- Black gel food coloring
- 1 bag of Hershey Kisses
- 1 container of candy eyes
- Royal icing for spider legs
Royal Icing Directions:
Combine all ingredients, except food coloring, in a mixing bowl mixing on medium speed for 4 minutes. If icing is not stiff enough add up to 1/4 cup additional powdered sugar.
Spoon the icing into a bowl. Add several drops of black gel food coloring in the large bowl of icing. Stir well to mix the color.
Using a small pastry bag, fill with the black royal icing and a #2 tip.
Place the Hershey kiss in the center of the cookie.
Using the black icing “glue” the eyes to the kiss.
Using the black icing again, make spider legs by drawing the three legs from each side of the Hershey kiss.
Your little ghouls and goblins will surely love the cute spiders that top these tasty peanut butter cookies! Make a batch to share with friends, too.
Add another favorite peanut butter recipe to your Halloween parties – our creepy Peanut Butter Dip! Head over now to grab this recipe: