Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

Serves: 24 people
Prep Time: 40 minutes
Cooking Time: 10 minutes
Peanut Butter Spider Cookies


  • ½ cup shortening
  • ½ cup Georgia Grinders Resealable Peanut Butter Pouch
  • ½ cup brown sugar
  • ½ + ¼ cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 48 mini peanut butter cups, unwrapped and frozen
  • 96 candy eyes
  • ½ cup chocolate chips


Print This Recipe
  1. Preheat the oven to 375˚F. Line a few baking sheets with parchment paper.
  2. In a large bowl, beat the shortening, Georgia Grinders Resealable Peanut Butter Pouch, brown sugar, ½ cup granulated sugar, egg, milk, and vanilla extract together until well combined.
  3. In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Slowly mix the bowl of dry ingredients into the bowl of wet ingredients until well combined.
  4. Roll the dough into 1-inch balls. Add the remaining ¼ cup of granulated sugar into a shallow dish. Roll each ball of dough in the sugar and place them onto the baking sheet, spacing them 2 inches apart. Bake the cookies in the oven for 10-12 minutes until golden brown.
  5. Remove the cookies from the oven. Immediately press a peanut butter cup, upside down, into the center of each cookie. When the chocolate starts to slightly soften and melt, press 2 candy eyes onto each peanut butter cup. Place the cookies into the fridge to chill.
  6. Add the chocolate chips to a microwave safe bowl. Microwave the chocolate in 30 second intervals, mixing after each session, until the chocolate has melted. Transfer the chocolate to a piping bag. Cut a small hole at the tip of the bag. Pipe 4 “legs” on each side, starting from the peanut butter cup and going down the sides of the cookies.
  7. Place the cookies back in the fridge until the chocolate hardens. Enjoy!