No bake, easy Spider Cookies will be a hit with both kids and adults this Halloween. These highly addictive peanut butter, chocolate cookies are naturally gluten free so all can enjoy!
When looking for creative, cute ideas for a Halloween dessert, Pinterest is an endless sea of possibilities. However, what seems to be lacking are ideas the average busy parent can pull off.
Easy Spider Cookies will make you feel like a Pinterest superstar at a Halloween party. These no bake peanut butter spider cookies take only a few minutes to assemble and the decorating is simple, yet adorable.
This super cute, spooky spider cookie recipe walks you through step-by-step on how to make the perfect Halloween treat, plus they’re easy enough for your kids to help with. Win win!
If you’re in the market for more easy recipes you can actually pull off, follow me on Pinterest!
Can Kids Help Make These Cute Halloween Cookies?
Kids love making fun Halloween treats. There are plenty of ways they can (legitimately) help make spider cookies!
- These no bake treats go a lot smoother if everything is measured before hand. Have them help measure the rice krispies, brown sugar, and peanut butter.
- The reese’s peanut butter cups need to be unwrapped first to be put on quickly. Unwrap at least 28 and place in a medium bowl.
- The adult can roll spider bodies and place on prepared cookie sheets. The child can place the spider “head” on top.
- Once all the no bake cookies are assembled, melt the chocolate chips. Now the kids can really take over drawing on the legs, making two dots for the eyes, and adhering the candy eyes on.
How to Make Spider Cookies
- First prepare and measure ingredients – rice krispies, brown sugar, and peanut butter. Unwrap miniature peanut butter cups so they are ready to set on cookies immediately.
- Bring brown sugar and corn syrup to a boil. Remove from heat and stir in peanut butter with vanilla extract. Stir in rice krispie cereal.
- Immediately scoop cookies onto wax paper-lined baking sheets. Use a cookie scoop or roll into balls with hands.
- As soon as the no bake ball is on cookie sheet, press a peanut butter cup on top. Cool completely.
- Melt chocolate chips in a small microwave safe bowl. Use a toothpick to paint on 8 “spider legs.”
- Using the toothpick and melted chocolate, dot on spots to adhere spider candy eyes to.
Tips and Tricks For Making Easy Halloween Spider Cookies
- Assembling the cookies goes fast and has to be done while everything is warm (similar to Rice Krispie treats), so line two cookie sheets with wax paper, unwrap peanut butter cups, measure peanut butter and cereal before starting recipe.
- Using a medium cookie scoop (1.5 tablespoon size) really simplifies making quick, even-sized balls.
- Once the rolled ball is placed on cookie sheet, immediately top with peanut butter cup (kids can help with this task). The peanut butter cup needs to be placed on the warm rice krispie base so the chocolate will melt slightly and adhere to it.
- Once the cookies are assembled with peanut butter cup, you can decorate with legs and eyes as you have time.
- It’s okay if you don’t get them decorated all at one time. I did about half and finished the rest later. Just remelt bowl of chocolate in microwave when you’re ready to decorate again.
- If you are making these Halloween treats for someone with celiac or allergic to gluten, be sure to read the labels. Some brands of rice krispie treats and miniature peanut butter cups have ingredients that contain gluten.
Can You Freeze Spider Cookies?
Yes. Assemble the spider cookies with the peanut butter cup and refrigerate briefly to set the chocolate on top the rice krispie bottom.
Transfer the undecorated cookies to large plastic freezer bags and freeze up to 3 weeks.
A day or two before serving, remove the spider cookies from freezer to come to room temperature. Finish decorating with eyes and legs, then set chocolate decorations by refrigerating for a few minutes.
SAVE THESE SPIDER COOKIES TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
Easy Spider Cookies
Ingredients
- 1/2 cup corn syrup
- 1/4 cup brown sugar
- 1 cup creamy peanut butter
- 1 tsp. vanilla extract
- 3 cups Rice Krispies cereal, read label to make sure it's gluten free
- 28 miniture peanut butter cups or Rolo candy, read label to make sure it's gluten free
- 1/4 cup semi-sweet chocolate chips
- 56 candy eyeballs, read label to make sure it's gluten free
Instructions
- Get everything prepared first. Line two cookie sheets with wax paper, unwrap peanut butter cups, measure peanut butter and cereal. Set aside.
- In a medium saucepan, over medium heat, combine corn syrup and brown sugar. Bring just to boil, stirring constantly. Remove from heat and stir in peanut butter and vanilla.
- Immediately stir in cereal and drop 1 1/2 inch balls on lined cookie sheets. TIP: Using a medium cookie scoop makes this very easy, but you can also roll balls with your hands. Place ball on cookie sheet, flatten slightly with fingers, and immediately press peanut butter cup on top, pushing down slightly.
- Once all the cookies are formed, refrigerate cookie sheets for a few minutes to set chocolate. Meanwhile, melt chocolate chips in a microwave-safe bowl for 30 seconds - 1 minute, stirring every 15 seconds.
- Use a toothpick dipped into melted chocolate to paint on 8 spider legs. Then use toothpick to place small chocolate dots on peanut butter cups where eyes will go. Use chocolate dots to "glue" eyeballs on.
- Refrigerate pans for 5-10 minutes to harden chocolate and then store cookies in airtight container.
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Recipe Notes
Nutrition
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Items used to make this recipe:
Cookie Scoop Baking Sheets Saucepan
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Kate says
Did you use sweetened or natural peanut butter?
Melissa says
Hi Kate,
I used sweetened creamy peanut butter. I haven’t tested it with natural peanut butter. The texture might be slightly different, but I don’t see why it wouldn’t work.
Best,
Melissa
Mindy says
Miniature peanut butter cups are not gluten free. Regular size ones are but minis are not.
Melissa says
Hi Mindy! Thanks so much for the heads up. I used an off-brand one that didn’t have any gluten in the ingredients, but may have been processed on shared equipment. I’ll update the recipe to make sure people know to check.