These Reese’s Spider Cookies are a fun and easy Halloween treat made with yellow cake mix, Heath toffee bits, and Reese’s Peanut Butter Cups. Each soft, chewy cookie is decorated with candy eyes and chocolate spider legs, making them an adorable addition to Halloween parties and dessert tables.
I love making cute Halloween treats, and these little spiders are almost too adorable to eat! The cake mix makes them so easy to prepare, and decorating them is half the fun. They’re perfect for Halloween parties, school celebrations, or a fun afternoon baking with the kids.
Why I Love Reese’s Spider Cookies
About the Ingredients ⭐
- Yellow Cake Mix: Betty Crocker Butter Yellow cake mix makes the cookies soft and chewy.
- Vegetable Oil & Eggs: Bring the cookie dough together.
- Heath Toffee Bits: Add a sweet, buttery crunch.
- Reese’s Peanut Butter Cups: Create the spider bodies.
- Candy Eyes: Give each spider its cute little face.
- Black Cookie Icing: Makes the spider legs.
- Chocolate Candy Melts: Help attach the candy eyes.
Be sure to check out the full recipe and ingredient list below
How to Make Reese’s Spider Cookies 🕷️🩵
Prepare the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Make the Cookie Dough: Mix the yellow cake mix, vegetable oil, and eggs until combined. Fold in the Heath toffee bits.
Scoop and Bake: Use a 1½-tablespoon cookie scoop to place dough balls about 2 inches apart. Bake for 9–11 minutes.
Add the Reese’s: Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently press a Reese’s Peanut Butter Cup, top side down, into the center of each cookie.
Make the Spider Legs: Once the cookies have cooled, use black cookie icing to pipe four legs on each side of the peanut butter cups.
Add the Eyes: Melt the chocolate candy melts in 10-second microwave intervals, stirring between each. Use a little melted chocolate to attach two candy eyes to each spider.
Let Them Set: Allow the decorations to set for about 30 minutes, or refrigerate for 10–15 minutes.
Tips I Found Helpful 🩵
- Check Your Cake Mix Size: Use ⅓ cup oil for a 13.25-ounce box or ½ cup oil for a 15.25-ounce box.
- No Chilling Needed: Bake the dough right away, or chill for 20–30 minutes for thicker cookies.
- Add Reese’s While Warm: The warmth helps the peanut butter cups stick to the cookies.
- Switch Up the Mix-Ins: Replace the Heath toffee bits with mini chocolate chips, nuts, or sprinkles.
- Let the Decorations Set: Give the icing and candy eyes time to firm up before stacking the cookies.
Questions Readers Ask Most
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Reeses Spider Cookies
Reese's Spider Cookies are soft cake mix cookies topped with peanut butter cups, candy eyes, and chocolate spider legs. A fun and easy Halloween treat!
Ingredients
- 1 box (13.25 ounces) Betty Crocker Butter Yellow Cake Mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup Heath English Toffee Bits
- 16 Reese's Peanut Butter Cups
- 1 tablespoon chocolate candy melts (or chocolate chips)
- 32 candy eyes
- Black cookie icing, for spider legs
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the yellow cake mix, vegetable oil, and eggs until a soft dough forms.
- Fold in the Heath English Toffee Bits.
- Using a 1½-tablespoon cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 9–11 minutes, or until a toothpick inserted into a cookie comes out mostly clean.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently press a Reese's Peanut Butter Cup, top side down, into the center of each cookie.
- Allow the cookies to cool, then use black cookie icing to pipe four spider legs on each side of the peanut butter cups.
- Melt the chocolate candy melts in the microwave in 10-second intervals, stirring between each until smooth.
- Use a small amount of melted chocolate to attach two candy eyes to each peanut butter cup.
- Let the decorations set for 30 minutes, or refrigerate for 10–15 minutes before serving.
Notes
Cake Mix Size: Use ⅓ cup vegetable oil for a 13.25-ounce cake mix or ½ cup for a 15.25-ounce box.
Variations: Swap the Heath toffee bits for mini chocolate chips, chopped nuts, or sprinkles
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 43mgSodium: 289mgCarbohydrates: 51gFiber: 1gSugar: 34gProtein: 3g
