Peanut Butter Cup Spider Cookies
These easy Halloween spider cookies are buttery toffee cake mix cookies topped with peanut butter cup spiders for a fun and delicious Halloween treat!
Halloween Spider Cookies
These Halloween Spider Cookies are equal parts creepy and cute, with a rich buttery toffee flavor that makes them just as delicious as they are fun to decorate. Starting with a box of cake mix keeps the recipe quick and easy, so you can spend less time measuring ingredients and more time creating your little cookie spiders! (Plus, I love the thick and chewy texture of cake mix cookies!)
Each cookie is topped with a peanut butter cup and decorated with icing “legs” and candy eyeballs for a spooky finishing touch. They’re simple enough to make with the kids but eye-catching enough for a Halloween dessert table. Make a batch for a Halloween party, classroom celebration, or spooky movie night!
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Ingredients
- Pantry: Yellow cake mix (13.25oz box), vegetable oil, toffee baking pieces, chocolate chips, candy eyeballs, black cookie icing, Full-size Reese’s peanut butter cups
- Refrigerator: Large eggs
Helpful Kitchen Supplies
Instructions
To Prep: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, stir together the cake mix, oil, and eggs until combined. Fold in the toffee baking bits.
- Portion out the cookie dough using a cookie scoop and place them two inches apart on the prepared pans.
- Bake for 9-11 minutes, then remove from the oven and allow to cool for 5 minutes on the baking sheet.
- While the cookies are still warm, gently press one peanut butter cup (wide side down) into the center of each cookie. Do not press it ALL the way into the cookies, as you want the peanut butter cup to stick out for the spider body. As the cookies warm, it will melt the peanut butter cups a bit so that it adheres to the cookie.
- Once the cookies have cooled, you can begin decorating. Use the black decorating icing to pipe the spider’s legs, 4 per side of each cookie.
- Melt the chocolate chips in a microwave safe bowl, heating in 15 second increments, stirring between, until melted and smooth.
- Use the melted chocolate to glue the candy eyes on each cookie.
- Allow chocolate to cool and set for at least 30 minutes before serving or storing.
Prep Tips
- Cake Mix – I used yellow cake mix, but you can use any flavor you like. You could also use your favorite homemade cookie dough. Be sure to check the package amounts for your cake mix. This recipe uses 13.25 oz box of cake mix with 1/3 cup vegetable oil. If you only have a 15.25 oz box of cake mix on hand, you can use it, but will need 1/2 cup of vegetable oil.
- Legs – We used cookie decorating icing to make the legs because it already comes in a handy squeeze tube. However, you could also use melted chocolate to make the legs.
- Mix-ins – I added Heath toffee bits to the cookie dough, as they give a yummy crunch in each bite. You can always omit, or swap with sprinkles, chopped nuts, or mini chocolate chips.
- Dough Tip – If the dough seems pretty warm while you’re forming the cookies, you may want to chill it in the fridge for 20-30 minutes. This will help prevent the cookies from spreading out too much while baking.
- Storage – Keep in an airtight container at room temperature for up to 3-4 days.
More Halloween Cookie Recipes To Try
- Hocus Pocus Halloween Cookies (filled with witches brew frosting)
- Halloween Sprinkle Cookies
- Splatter Halloween Cookies
- Halloween Monster Cookie Bars
- Nutter Butter Halloween Cookies
Peanut Butter Spider Cookies Recipe (Printable Recipe Card)
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Peanut Butter Cup Spider Cookies
These easy Halloween spider cookies are buttery toffee cake mix cookies topped with peanut butter cup spiders for a fun and delicious Halloween treat!
Servings: 16 cookies
Calories: 314kcal
Cost: $10
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- 1 1/2 Tablespoon cookie scoop
Ingredients
- 1 box yellow cake mix 13.25 oz
- 1/3 cup vegetable oil
- 2 large eggs
- 16 full-size Reese’s peanut butter cups
- 1 cup toffee baking bits
- 2 Tablespoon chocolate chips
- 32 candy eyes 2 per cookie
- Black cookie icing
Instructions
- To Prep: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, stir together the cake mix, oil, and eggs until combined.
- Fold in the toffee baking bits.
- Portion out the cookie dough using a cookie scoop and place them two inches apart on the prepared pans.
- Bake for 9-11 minutes, then remove from the oven and allow to cool for 5 minutes on the baking sheet.
- While the cookies are still warm, gently press one peanut butter cup (wide side down) into the center of each cookie. Do not press it ALL the way into the cookies, as you want the peanut butter cup to stick out for the spider body. Since the cookies are warm, it will melt the peanut butter cups a bit so they stick to the cookies.
- Once the cookies have cooled, you can begin decorating. Use the black decorating icing to pipe the spider’s legs, 4 per side of each cookie.
- Melt the chocolate chips in a microwave safe bowl, heating in 15 second increments, stirring between, until melted and smooth.
- Use the melted chocolate to glue the candy eyes on each cookie.
- Allow chocolate to cool and set for at least 30 minutes before serving or storing.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Cake Mix: This recipe uses a 13.25-oz yellow cake mix with 1/3 cup oil. For a 15.25-oz box, increase oil to 1/2 cup. Other cake mix flavors or homemade cookie dough can also be used.
- Spider Legs: Use decorating icing or melted chocolate to create the legs.
- Mix-Ins: Toffee bits add extra crunch, but can be omitted or replaced with sprinkles, chopped nuts, or mini chocolate chips.
- Dough Tip: If the dough feels warm, refrigerate for 20–30 minutes to help prevent spreading.
- Storage: Store in an airtight container at room temperature for 3–4 days.
Nutrition
Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 325mg | Potassium: 89mg | Fiber: 1g | Sugar: 35g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 1mg
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Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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