Justin's brand logo
Justin's brand logo
go to top
Peanut Butter Cup Spider Cookies

Peanut Butter Cup Spider Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

Maroon colored icon for Justin's nut butter jars

MADE WITH:

JUSTIN’S® Classic Peanut Butter

INGREDIENTS

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup JUSTIN’S® Classic Peanut Butter

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 bags JUSTIN’S® Mini Milk Chocolate Peanut Butter Cups

1/2 cup milk chocolate chips

1 teaspoon coconut oil

44 candy eyeballs

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer, cream the butter and sugars together. Add the peanut butter, egg, and vanilla, and beat until well combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
  4. Scoop dough into 22 balls (about 2 tablespoons each) and place onto 2, parchment-lined baking sheets 2 inches apart. Bake for 10 minutes or until just set. Allow cookies to cool slightly on the baking sheet.
  5. Gently press one Mini Peanut Butter Cup in the center of each cookie while still warm. Allow to melt slightly. As soon as the chocolate is slightly melted, place two candy eyeballs on the side of each peanut butter cup. Repeat with remaining cookies, then transfer to the refrigerator to allow the chocolate to set.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave for about 20 seconds, or until melted. Pour melted chocolate into a zip-top sandwich bag. Snip off a small piece of the corner and pipe 8 legs onto each cookie in an “L” shape to create the spider legs. Enjoy!

Our Favorite Recipes

Cranberry Coconut Almond Butter Smoothie

I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!

 

Justin's signature in maroon red
SEE ALL RECIPES

Our Favorite Recipes

Salted Caramel Chocolate Chip Maple Almond Bars

Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!

 

Justin's signature in maroon red
SEE ALL RECIPES

Our Favorite Recipes

Almond Butter Granola Cookies

Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!

 

Justin's signature in maroon red
SEE ALL RECIPES

Our Favorite Recipes

Peanut Butter Banana Pudding

No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.

 

Justin's signature in maroon red
SEE ALL RECIPES
INGREDIENTS

1/2 cup salted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup JUSTIN’S® Classic Peanut Butter

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 bags JUSTIN’S® Mini Milk Chocolate Peanut Butter Cups

1/2 cup milk chocolate chips

1 teaspoon coconut oil

44 candy eyeballs

DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer, cream the butter and sugars together. Add the peanut butter, egg, and vanilla, and beat until well combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
  4. Scoop dough into 22 balls (about 2 tablespoons each) and place onto 2, parchment-lined baking sheets 2 inches apart. Bake for 10 minutes or until just set. Allow cookies to cool slightly on the baking sheet.
  5. Gently press one Mini Peanut Butter Cup in the center of each cookie while still warm. Allow to melt slightly. As soon as the chocolate is slightly melted, place two candy eyeballs on the side of each peanut butter cup. Repeat with remaining cookies, then transfer to the refrigerator to allow the chocolate to set.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave for about 20 seconds, or until melted. Pour melted chocolate into a zip-top sandwich bag. Snip off a small piece of the corner and pipe 8 legs onto each cookie in an “L” shape to create the spider legs. Enjoy!
Great Summer Recipes
Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

Peanut Butter Cup S’mores Dip

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

SEE ALL RECIPES
Nutty Miso Salmon in a black stone bowl (close up shot)

Nutty Miso Salmon

Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?

SEE ALL RECIPES
Almond Coco Nutty Buddies in a white bowl on a white background with chocolate chunks and peanut butter in measurement spoons

Almond Coco-Nutty Buddies

I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.

 

SEE ALL RECIPES
Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.

SEE ALL RECIPES

Sign up for our newsletter

Justin's brand logo
Facebook
Instagram
Pinterest
Tiktok

PRODUCTS

Our story

our mission

RECIPES

MORE

©2025 Justin's, LLC

Sign up for our newsletter

Justin's brand logo
Facebook
Instagram
Pinterest
Tiktok
PRODUCTS
Justin's Story
OUR MISSION
RECIPES
MORE
© 2021 Hormel Foods Corporation. All Rights Reserved.