These Mini Spider Cookies are the ultimate Halloween treat, perfect for adding a spooky touch to your dessert table. Made with a chewy, dark chocolate-studded cookie base and topped with a mini peanut butter cup as the spider’s body, these cookies are a delightful blend of rich flavors and festive fun. Edible candy eyes and chocolate icing legs complete the spider look, making these cookies perfect for Halloween parties or as a treat for trick-or-treaters.
The Simple Ingredients:
These cookies are easy to bake, fun to decorate, and bring together a delicious contrast between the richness of dark chocolate chunks and the creamy, chocolatey peanut butter cup on top. Decorating these spider cookies is a great family activity, as the simple steps make them ideal for bakers of all ages.
Want some more Fall and Halloween treats?
If, like us, you can’t get enough of these cozy cookies then we know you’ll simply love our delicious:
- Misty Ghost Sugar Cookies – Spooky yet sweet! Try these buttery ghost sugar cookies for your next Halloween party treat.
- Pumpkin & Cinnamon Swirls – perfectly spiced and warm pumpkin & cinnamon swirls are perfect for cozy fall nights and sweet treats!
- Pumpkin & Pecan Bundt Cake – Warm, spiced pumpkin bundt cake with crunchy pecans—ideal for cozy fall nights and festive parties.
- Tahini & Cinnamon Swirls – Earthy tahini and aromatic cinnamon in soft, flaky swirls—a delicious seasonal twist for holiday spreads.
How to make the cookies?
In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until combined.
Gradually mix in the dry ingredients until just combined, then fold in the chopped dark chocolate for a rich flavor. Chill the dough in the fridge for at least 30 minutes.
Preheat your oven to 350°F (175°C). Roll dough into small balls and place them on a baking sheet lined with parchment paper. Bake for 8–10 minutes or until the edges are golden. Let the cookies cool completely on the baking sheet.
Place a peanut butter cup on each cookie, and stick on with icing. Use chocolate icing to pipe spider legs on each side of the peanut butter cup. Place two edible candy eyes above the peanut butter cup for a fun, spooky effect!
Allow the icing to harden before serving or storing the cookies. For faster setting, chill in the fridge for a few minutes.
Mini Spider Cookies with Dark Chocolate Chunks
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup caster sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup chopped dark chocolate
For Decoration:
- mini peanut butter cups unwrapped
- chocolate icing for spider legs
- edible candy eyes
Instructions
- In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until combined.
- Gradually mix in the dry ingredients until just combined, then fold in the chopped dark chocolate for a rich flavor. Chill the dough in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll dough into small balls and place them on a baking sheet lined with parchment paper. Bake for 8–10 minutes or until the edges are golden. Let the cookies cool completely on the baking sheet.
Decorate the Spiders:
- Place a peanut butter cup on each cookie, and stick on with icing. Use chocolate icing to pipe spider legs on each side of the peanut butter cup.
- Place two edible candy eyes above the peanut butter cup for a fun, spooky effect.
- Allow the icing to harden before serving or storing the cookies. For faster setting, chill in the fridge for a few minutes.