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Easy Spider Web Peanut Butter Cookies

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These easy spider web chocolate peanut butter cookies look like they require a pastry degree, but they don’t. With a soft peanut butter base, rich chocolate topping, and a simple web pattern, they’re perfect for Halloween parties or any time you want to impress without stress.

Ingredients

Scale
  • 1 cup creamy peanut butter (Skippy or Jif recommended)
  • 1 cup granulated sugar (plus extra for rolling)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (pure preferred)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (omit if peanut butter is salted)
  • 1 cup semi-sweet chocolate chips (Ghirardelli recommended)
  • 1 tablespoon coconut oil or vegetable shortening
  • 2 tablespoons white chocolate chips or melting wafers

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon salt. Stir until a soft, cohesive dough forms. If too dry, add 1 tablespoon milk; if too sticky, add 1 tablespoon flour.
  3. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in extra granulated sugar.
  4. Place dough balls on prepared baking sheet about 2 inches apart. Flatten each with a fork in a crisscross pattern to about ½-inch thick.
  5. Bake for 8-10 minutes until edges are lightly golden and centers look set but still soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. In a small microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring between each, until smooth (about 90 seconds total).
  7. Dip the top of each cooled cookie into melted chocolate, letting excess drip off. Place back on parchment paper, chocolate side up.
  8. Let chocolate set for 5-10 minutes until tacky but not hard.
  9. In another small bowl, melt 2 tablespoons white chocolate chips with ½ teaspoon coconut oil in 20-second bursts. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off.
  10. Pipe a small circle of white chocolate in the center of each cookie, then 3-4 concentric circles around it, spaced about ¼ inch apart. Quickly drag a toothpick or skewer from the center outward through all rings, repeating every ¼ inch around the cookie to create a web pattern.
  11. Let cookies sit at room temperature until chocolate is fully firm, about 30-45 minutes (or 15 minutes in the fridge).

Notes

For best results, use commercial peanut butter like Jif or Skippy to avoid excess oil. Natural peanut butter may cause cookies to spread too much. The web pattern doesn’t need to be perfect—messy webs look more realistic. Cookies can be frozen undecorated for up to 3 months; thaw and decorate when ready.

Nutrition

Keywords: spider web cookies, peanut butter cookies, Halloween cookies, easy cookies, chocolate peanut butter cookies, no chill cookies, flourless cookies

Find it online: https://lindabake.com/easy-spider-web-peanut-butter-cookies/