These snickerdoodle Halloween spider cookies are made with a soft and chewy snickerdoodle cookie base and topped with Reese’s peanut butter cups, eyeball candies or sprinkles, and given legs for a super spooky finish!
Since you’re here I know you will also enjoy these Spooky Black Halloween Monster Cookies, as well as thisHalloween Monster Cupcakes | Black Velvet!
With Halloween being right around the corner, I’m here for everything scary and spooky even if the desserts require a tiny bit more work.
That’s why today, I’m bringing you these fun snickerdoodle spider cookies. I know, I know, most people go with a peanut butter cookie base. But listen we are not most people, we like to try different things from time to time!
This is the best Halloween spider cookie recipe ever!
So today, we’re elevating our Halloween desserts to the next level my mixing cinnamon, chocolate, and peanut butter and making them the perfect show-stopper for our Halloween parties!
The cool thing is that these cookies aren’t huge like the Crumbl cookies I usually make but they still pack a punch! If you do try them, don’t forget to let me know how you liked them in the comments!
Why you need to make this recipe!
- These cookies are an easy one-bowl recipe, less mess, and more fun!
- They are perfect to make with your little ones. Have them help you decorate them once they come out of the oven, just be careful! The baking sheet will be hot.
- These snickerdoodle cookies are so chewy, you will not believe it!
- Perfect for gifting as well, place them in a small Halloween-inspired bag and pass them around to friends and family!
Ingredients for this Snickerdoodle Halloween spider cookies
Here are the ingredients you will need to make these Halloween cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Flour- AP flour works great for these.
- Cream of tartar– The cream of tartar is what will give these their iconic snickerdoodle texture
- Baking soda– This is our leavening agent.
- Cinnamon
- Salt– Always add a little salt to your baked goods to balance out the sweetness.
- Butter– You can use salted or unsalted butter as long as it is softened.
- Sugar– Simple white or granulated sugar works for this recipe.
- Egg
- Vanilla extract
- Reese’s cups– You can use your favorite peanut butter cups for this recipe.
- Milk chocolate– I use milk chocolate for the spider legs to keep the color of the Reese’s and the legs of the spider uniform. If you go with dark chocolate chips make sure to change this to dark chocolate.
- Eyeball candies– You can find these at your local grocery, Walmart, or even Amazon around Halloween!
How to make these spooky Halloween cookies?
This is how you can make this recipe at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together.
- Add in the egg and the vanilla extract and mix to combine.
- Fold in the flour, baking soda, cream of tartar, salt, and cinnamon.
- Scoop out 14 equally sized cookie dough balls, roll them in the cinnamon sugar, place them on the baking sheet, and bake.
- Let the cookies cool down for about 5 minutes before topping them with the upside-down Reese’s peanut butter cup.
- Once Reese’s cup has slightly melted, add in your eyeball candies.
- In a small ziplock bag, add in the melted milk chocolate, snip a tiny piece of the tip and draw the spider legs on the cookies.
- Let the chocolate set before enjoying them!
Frequently asked questions – FAQ
How to store these Snickerdoodle spider cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. Make sure to separate each layer of cookie with parchment of wax paper to make sure they stay looking cute and spooky!
Can I freeze Halloween spider cookies?
Yes! These cookies freeze well. You can freeze them in an airtight container for up to 2 months.
Once you’re ready to enjoy them let them thaw in the fridge overnight or on the countertop for an hour or so.
Do I have to use the Original Reese’s?
Nope! You can use whichever peanut butter cups you enjoy. You can even go for white chocolate or dark chocolate peanut butter cups. I know that white chocolate pairs so well with snickerdoodles, but they might not look that spooky.
You can transform them into little ghosts though!
Tips and tricks to succeed with this recipe
This recipe is simple but there are a few things that you want to keep in mind when making it to ensure its success!
- Make sure to unwrap all the Reese’s cups before starting to make your job easier.
- You want the cookie to be warm but not too warm when placing the Reese’s peanut butter cups on top otherwise you’ll end up with a melty mess. Allow the cookies to cool down just a little bit before topping them with the Reese’s then the eyeballs.
- You can chill your cookies in the fridge for a few minutes to allow the chocolate (Reese’s and milk chocolate legs) to set then pull them out and leave them at room temperature. They won’t be as good if you serve them cold.
Spooky Snickerdoodle Halloween Spider Cookies
Snickerdoodle Halloween spider cookies
Ingredients
- 1 & ½ cup all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
For the cinnamon sugar
- 2 tablespoon sugar
- ½ teaspoon cinnamon
Spider topping
- 14 Peanut butter cups I used the Regular Reese's ones.
- 3 tablespoon milk chocolate chips or chunks
- eyeball sprinkles or candy
Instructions
- Start by preheating the oven to 350F, then line a baking sheet with parchment paper
- Start by creaming the butter and sugar together using the paddle attachment of your stand mixer or hand mixer.
- Add in the egg, and vanilla, and mix until everything is mixed together. Scrape the sides if needed.
- Add the flour, baking soda, cream of tartar, salt, and cinnamon to the wet mixture and mix until just incorporated.
- Using a small cookie dough scooper, scoop out 14 cookie dough balls, roll them in between the palm of your hands, then roll them in the cinnamon-sugar mixture. Place the cookies on the baking sheet making sure to leave 3 inches between each one.
- Bake for 10 minutes. The cookies will be puffy and pretty soft still, don't worry about that, they will continue baking as they cool down. Let the cookies sit on the baking sheet for 5 minutes then top each cookie with an upside-down Reese's cup.
- Once the peanut butter cup starts melting a little add the eyeball candies. Melt the milk chocolate, transfer it to a ziplock bag, snip a tiny piece of the tip, then pipe the spider legs on the cookies. Let the chocolate set before enjoying them.
Nutrition
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