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peanut butter chocolate chip cookie recipe

Spooky Spider Peanut Butter Chocolate Chip Cookies Recipe

This peanut butter chocolate chip cookie recipe is soft, chewy, and just a little bit spooky. It's a delicious cookie recipe to make for this Halloween season and is bursting with nutty and chocolatey flavor!
Prep Time: 15 minutes
Cook Time: 11 minutes
Chill Time: 1 hour
Total Time: 1 hour 26 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate chip cookies, halloween cookies, peanut butter cookies, spider cookies
Servings: 12
Calories: 319kcal


  • ½ cup Butter room temperature, unsalted
  • ½ cup creamy peanut butter
  • ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup All Purpose Flour
  • ½ tsp baking powder
  • 1 tsp cornstarch
  • ¼ tsp salt
  • cup semi-sweet chocolate chips
  • 12 mini chocolate chips optional


  • In a large mixing bowl, beat together your peanut butter and butter. Once smooth and well combined, mix in your sugars.
  • Beat in your egg and vanilla until just combined.
  • In a separate bowl, sift together your flour, cornstarch, baking powder, and salt. Then mix into the wet ingredients.
  • Fold in your chocolate chips. Use a cookie scoop to scoop your cookie dough onto your baking sheets. Then chill your dough balls for an hour or up to 24 hours.
  • Preheat your oven to 350°F./180°C. Allow your dough to rest on the counter for 10 minutes or so before baking to heat up just a smidge.
  • Bake your cookies for 10-12 minutes. The edges will start to brown and the centers may look under done. DO NOT overbake. The residual heat will continue to bake the cookies and baking longer will prevent them from staying soft.
  • Immediately after coming out of the oven, carefully stick a few chocolate chips on top of each cookie. Use a toothpick to pull out 4 legs on 2 sides of the chip.**
  • Take a mini chocolate chip (optional) and place it point side down on one end of your spider to create a more realistic butt shape.
  • Allow to cool on your baking sheets for 5-10 minutes before transferring to a wire cooling rack to finish cooling.
  • Store any extras in an air tight container.


*Note: nutrition information may not be 100% accurate
** When pulling the legs, place your toothpick in the center of the chip and pull outwards. It will create a more consistent line. Go slow and gently. Don't apply too much pressure or else you'll just rip your cookie.


Sodium: 138mg | Calcium: 56mg | Vitamin A: 48IU | Sugar: 28g | Fiber: 3g | Potassium: 245mg | Cholesterol: 16mg | Calories: 319kcal | Saturated Fat: 7g | Fat: 15g | Protein: 6g | Carbohydrates: 41g | Iron: 2mg
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