Description

These Halloween Spider Cookies are an easy, kid-friendly treat made with peanut butter, yellow cake mix, and decorated with chocolate and candy eyes. They’re spooky, sweet, and perfect for parties or a fun fall baking activity.

Ingredients

Scale

1 cup creamy peanut butter (no-stir, like Jif or Skippy)

2 large eggs

1/2 cup vegetable or canola oil

1 (15.25 oz) box yellow cake mix (e.g., Duncan Hines)

1/3 cup granulated sugar

28 mini Reese’s peanut butter cups, unwrapped

1/3 cup semi-sweet chocolate chips

56 candy eyeballs

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Instructions

Set your oven to 350°F and prepare two baking sheets by lining them with parchment paper.
In a large mixing bowl, stir together the peanut butter, eggs, oil, and cake mix until a thick dough forms.
Use a 2-tablespoon cookie scoop to portion the dough. Roll each dough ball in granulated sugar and place on the prepared baking sheets about 2 inches apart.
Bake for 9 to 11 minutes, until the edges are set and the tops appear dry.
Immediately press a mini Reese’s peanut butter cup into the center of each cookie as soon as they come out of the oven.
Let the cookies cool completely on the baking sheet to help the peanut butter cup set.
Melt the chocolate chips and transfer the melted chocolate into a piping bag fitted with a small round tip, or use a zip-top bag with a tiny corner snipped off.
Pipe four legs on each side of the Reese’s cup to form spider legs.
Dab a small amount of melted chocolate on the back of each candy eyeball and press two onto the top of each Reese’s to complete the spider face.
Let the chocolate decorations set before serving or storing

Notes

Store in an airtight container for up to 5 days.

Freeze up to 3 months without candy eyes (add after thawing).

If using a 13.25 oz cake mix, reduce oil to 1/3 cup and peanut butter to 3/4 cup + 1 tbsp.

Nutrition

Serving Size: 1 cookie
Calories: 215
Sugar: 15g
Carbohydrates: 24g
Protein: 4g