Spooky Spider Chocolate Treats

These Spooky Spider Cookies bring a playful and delicious twist to your Halloween celebrations by combining rich chocolate cookies with creamy peanut butter cups and crunchy pretzel legs. The silly candy eyes add a touch of whimsy that both kids and adults will enjoy. They are straightforward to prepare and perfect for parties, classroom treats, or just adding some festive fun to your dessert table.

I first made these during a Halloween party, and they stole the show with all the kids asking for seconds. The combination of chocolate and peanut butter is always a crowdpleaser, and the pretzel legs add a satisfying crunch that makes these cookies truly memorable.

Ingredients

• Unsalted butter: One cup softened to room temperature for creamy dough consistency
• Granulated sugar: One cup to provide sweetness and structure
• Brown sugar: One cup packed for moisture and rich caramel notes
• Eggs: Two large to bind the ingredients and add softness
• Vanilla extract: One teaspoon for warm, aromatic flavor
• Allpurpose flour: Two and a half cups that forms the base of the cookie dough
• Unsweetened cocoa powder: Half a cup to deliver deep chocolate flavor
• Baking soda: One teaspoon to help the cookies rise and become tender
• Salt: Half a teaspoon to balance sweetness and enhance chocolate taste
• Mini peanut butter cups: Ten unwrapped to use as the spider bodies choose quality cups for the best flavor
• Pretzel sticks: Carefully broken into halves to create crunchy and sturdy spider legs
• Candy eyes: Twenty total two per cookie to add personality and playful character
• Melted chocolate or icing: Optional quarter cup to glue eyes firmly in place choose a smooth melting chocolate or your favorite icing for best results

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper or a silicone baking mat to prevent cookies from sticking and ensure even baking.

Cream the Butter and Sugars:

In a large mixing bowl beat the softened butter together with granulated sugar and brown sugar until the mixture becomes light and fluffy. This step is essential because it incorporates air, which creates a soft chewy cookie texture.

Add Wet Ingredients:

Beat in eggs one at a time making sure each is fully combined before adding the next. Stir in the vanilla extract to infuse the dough with warm aromatic notes.

Mix Dry Ingredients:

Whisk together flour cocoa powder baking soda and salt in a separate bowl until evenly combined. Slowly add this mixture to the butter mixture mixing just until combined. Avoid overmixing as that can lead to tougher cookies.

Shape and Bake:

Use a spoon to scoop rounded tablespoons of dough and place them on the prepared baking sheet spacing each about two inches apart. Bake for ten to twelve minutes until the edges are set but the centers remain soft for that perfect chewy texture.

Add the Peanut Butter Cup Body:

While cookies are still warm gently press one mini peanut butter cup into the center of each cookie. This will form the spiders round body with a rich chocolate peanut butter center.

Create the Legs:

Carefully insert eight pretzel stick halves four on each side around the peanut butter cup to mimic spider legs. Take your time to avoid cracking the cookies as pretzels are inserted.

Attach the Eyes:

Use a small dab of the melted chocolate or icing to affix two candy eyes onto each peanut butter cup. Feel free to get creative with the placement to give each spider its own character.

Cool and Serve:

Allow the cookies to cool completely on a wire rack. This helps the peanut butter cups and eyes to set firmly so the spiders stay intact when serving. Arrange them on a themed plate and enjoy.

One of my favorite things about this recipe is the peanut butter cup body. It adds creamy richness that melts just slightly into the warm cookie creating a perfectly gooey center. I remember making these with my kids last Halloween and their laughter as they carefully placed the candy eyes was why I keep making this recipe every year.

Storage Tips

Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them longer the cookies freeze well without the decorations. Add the peanut butter cups pretzel legs and eyes fresh after thawing for best texture.

Ingredient Substitutions

For a nut-free version swap the peanut butter cups with mini chocolate truffles or caramel candies like Rolos to keep the chewy center intact. Use allergy-friendly eyes or skip them for a simpler option.

Serving Suggestions

Serve these with a cold glass of milk or hot cocoa for a cozy fall treat. They also make a cute addition to dessert platters or party favors wrapped individually in clear bags.

These Spooky Spider Cookies are an easy and festive treat to make with kids. Have fun customizing each spider and enjoy sharing them at your next gathering.

Common Recipe Questions

→ How do I keep the peanut butter cups from melting?

Press the peanut butter cups into the cookies right after baking, while the cookies are warm but not hot. This helps them stick without melting completely.

→ Can I use different types of candy for the eyes?

Yes! Candy eyes add a fun touch, but small white chocolate chips or icing dots work well as alternatives.

→ What is the best way to insert the pretzel legs?

Gently press broken pretzel sticks into the cookie dough around the peanut butter cup before the cookie cools and hardens, to avoid cracking.

→ Can I make a nut-free version?

Swap peanut butter cups for mini chocolate truffles or Rolos to accommodate nut allergies without sacrificing flavor.

→ How do I store these treats to keep them fresh?

Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.