Soft peanut butter cookies topped with yummy peanut butter cups, googly eyes, and chocolate spider legs make for the most perfect easy Halloween treat!

These came together so quickly this past weekend and I knew I needed to share them right away. My son helped put on all the eyballs so they look a little extra googly for sure :). I started with my peanut butter cookie base and then, just like my peanut butter chocolate Valentine’s day cookies, I added a little candy on top to make them extra festive.

Here’s what you’ll need:

How to make peanut butter blossom cookies


These cookies are actually pretty simple, and require no chilling time, yay! You’ll need a few easy ingredients:

  • unsalted butter – doesn’t need to be cold, but make sure it’s not melted
  • granulated sugar – you’ll use some in the cookies, and some for rolling the cookies if you want to. I left out the sugar rolling step at the end.
  • brown sugar – packed. I used light brown sugar.
  • egg – large.
  • peanut butter – I used Skippy creamy.
  • baking soda – make sure it’s fresh or you’ll have flat cookies!
  • baking powder – same as the baking soda, make sure it’s fresh.
  • flour – measured correctly.
  • chocolate peanut butter cup – any will do, but the size is what matters. Don’t get the full sized ones, but don’t get the unwrapped minis.
  • candy eyes – I always stash the away at Halloween, usually found in the Halloween/seasonal baking aisle.
  • chocolate chips or chocolate melts – for the legs!

Mix everything together in a stand mixer with a bowl and paddle attachment – make sure the butter and sugars have enough time to cream together (makes a softer cookie).

Roll em up

The cookies need to roll in a plate of granulated sugar before heading into the oven. I used this cookie scoop size for the cookies! Place them onto a cookie sheet and bake for 7-9 minutes. The cookies will flatten and have crinkles on top!

Press on the chocolate fast!

I waited a little too long to press on the chocolate peanut butter cups, but they’ll work much better if you press the chocolate on right when they come out of the oven and are still on the pan. That way the chocolate can melt right onto the cookie as it cools.

Add on the eyeballs!

Super quickly so they can stick right on.

The chocolate will need time to come back to room temperature. It’s super melty and will smash if stored too soon. Give it about 20 minutes and they should mostly be firm again for storage. I sometimes throw mine on a sheet into the freezer to speed up this process.

Melt the chocolate chips and pipe on the legs

Melt the chocolate chips in a bowl for about 30 seconds and stir. 30 seconds again and stir again until it’s smooth and creamy with no lumps. Spoon the melted chocolate into a piping bag or plastic bag and snip off the tiny end. The smaller the snip, the more skinny the legs are. Pipe on 8 legs – 4 on each side. Let set until firm.

Here’s a little video of the process:

How to store the cookies to keep them soft?

I used a giant baggie with a zip close, or you can use a tupperware or glass container with a fitted lid. Store them at room temperature for up to a week. They’re super soft on the inside, have that sugar crunch on the outside, and the chocolate melts right into it all!

Sharing is caring 🙂

I cannot wait for you to try these! They’re so festive and tasty! As always, if you make a Baking with Blondie inspired creation, I’d LOVE to see it and join in on all the fun! Make sure to tag me @bakingwithblondie or #bakingwithblondie on your social media 

Happy Baking!

xo, Mandy

Here’s the recipe below: