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Chocolate and peanut butter spider cookies

Name: Chocolate and peanut butter spider cookies
Prep time: 25 min
Cook time: PT13-15M
Total time: 38 min
Yield: Makes 18 cookies
Ingredients: 200g light brown sugar; 50g golden caster sugar; 150g unsalted butter, softened; 2 medium free-range eggs; 250g smooth peanut butter; 200g plain flour, sifted; 100g Reese’s Pieces, roughly chopped; For the decoration; 37g bag Maltesers; 200g packet Kinder Choco-Bons (Schoko-Bons); 110g packet Cadbury Curly Wurly Squirlies, chopped into spider legs; 25g Cake Décor Edible Eyes (see Know How); You’ll also need…; Electric hand mixer or stand mixer; 2 large baking sheets lined with compostable baking paper

By: Amanda James

Published: 14 Oct 21
Updated: 25 Mar 24

Chocolate and peanut butter spider cookies

Stir up a batch of spooky spider cookies for Halloween. These chocolate and peanut butter biscuits are easy to make and decorate with the kids.

Check out more Halloween recipes.

Easy
October 2021

Test kitchen approved

Makes 18 cookies
Hands-on time 25 min, plus cooling

Stir up a batch of spooky spider cookies for Halloween. These chocolate and peanut butter biscuits are easy to make and decorate with the kids.

Check out more Halloween recipes.

Nutrition: per serving

Calories: 389kcals
Fat: 21.8g (10.7g saturated)
Protein: 7.5g
Carbohydrates: 39.9g (28.3g sugars)
Fibre: 1.4g
Salt: 0.3g

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Ingredients

200g light brown sugar
50g golden caster sugar
150g unsalted butter, softened
2 medium free-range eggs
250g smooth peanut butter
200g plain flour, sifted
100g Reese’s Pieces, roughly chopped

For the decoration

37g bag Maltesers
200g packet Kinder Choco-Bons (Schoko-Bons)
110g packet Cadbury Curly Wurly Squirlies, chopped into spider legs
25g Cake Décor Edible Eyes (see Know How)

You’ll also need…

Electric hand mixer or stand mixer
2 large baking sheets lined with compostable baking paper

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Method

In a large bowl combine the sugars and butter. Beat with an electric mixer for 3-4 minutes until very pale and fluffy.
Beat in the eggs until well combined, followed by the peanut butter. Stir in the flour, then the Reese’s Pieces. Cover and chill until firm (about 1 hour).
Heat the oven to 170°C fan/gas 5. Divide the cookie dough into 18 equal balls (each about 55g). Arrange on the baking trays, leaving at least 5cm between them (they’ll spread as they cook). Bake for 13-15 minutes until turning golden. Cool the cookies on the trays for 5 minutes before transferring to a wire rack to cool completely.

To decorate, top each cookie with a Malteser and a Kinder Choco-Bon for the spider’s head and body, then use the chopped Curly Wurly Squirlies as legs. Finish with the edible eyes.

Recipe from October 2021 Issue

Nutrition

Nutrition: per serving

Calories: 389kcals
Fat: 21.8g (10.7g saturated)
Protein: 7.5g
Carbohydrates: 39.9g (28.3g sugars)
Fibre: 1.4g
Salt: 0.3g

delicious. tips

Easy swaps:
1. Use a different nut butter: Swap the peanut butter for almond or hazelnut butter. Or try sunflower or pumpkin seed butter if the biscuits need to be nut free (you’ll need to swap the Reese’s Pieces too – see next tip).
2. Add more chocolate or caramel: Swap the Reese’s Pieces with choc chips or caramel pieces (we like Whitworths Mix & Bake Choc Salted Caramel).
3. Make them gluten free: Swap the plain flour for a gluten-free plain flour alternative. We like Doves Farm gluten-free plain flour.
You can freeze the cookie dough for up to 3 months. Prepare to the end of step 3 (don’t put the oven on), then open-freeze before packing into bags. Cook from frozen, adding 4-5 minutes to the cooking time.
Find edible cake decorating eyes from most larger supermarkets or online from Ocado and Amazon.