These cute, easy no-bake spider cookies are sure to be a hit with kids and adults this Halloween. Festive and gluten-free when made with the right ingredients, these treats pair miniature peanut butter cups with crisp rice cereal for an irresistibly fun dessert.
No Bake Spider Cookies – Easy Gluten Free Halloween Treat!
If you’re searching for a Halloween dessert that’s creative but simple to pull off, these no-bake spider cookies fit the bill. They mix up in minutes and require minimal decorating, making them perfect for busy parents or a child-friendly baking session. When made with certified gluten-free cereal, they’re an allergen-friendly treat everyone can enjoy.
This recipe combines a crunchy rice cereal base with creamy peanut butter and a miniature peanut butter cup “head.” The assembly is fast — mix, scoop, press, and decorate — and the result is adorable little spiders that look impressive without complicated steps.
Ingredient Tidbits
Read labels carefully if you need the cookies to be gluten-free. Some crisp rice cereals contain malt flavoring derived from barley and are not gluten-free. Choose certified gluten-free brands when necessary.
- Crisp rice cereal – Commonly called “Rice Krispies,” but Kellogg’s brand is not gluten-free. Look for certified gluten-free brands such as Aldi, Malt-O-Meal, Wegmans, or Erewhon.
- Peanut butter – Use creamy, regular peanut butter (not the runny natural kind) for best texture.
- Miniature peanut butter cups (or Rolo candy) – Wrapped miniature Reese’s are gluten-free; check labels for seasonal or unwrapped versions.
- Candy eyeballs – These typically contain no wheat ingredients but may be processed in facilities that handle wheat; read packaging if this is a concern.
Let’s Make This Together!
(Below are the main steps and photos. For exact ingredient amounts and the full recipe, see the recipe card.)
Prepping first is key
Measure and prepare ingredients ahead of time: rice cereal, brown sugar, corn syrup, and peanut butter. Unwrap the miniature peanut butter cups so you can press them onto the warm cookie bases immediately.
Combine the no-bake mixture
Heat corn syrup and brown sugar until just boiling, then remove from heat and stir in peanut butter and vanilla. Mix in the rice cereal until fully coated.
Scoop and top with peanut butter cup
Scoop 1½-inch portions onto wax paper–lined baking sheets while the mixture is warm. Flatten slightly and press a miniature peanut butter cup on top so it adheres as the chocolate softens.
Time to decorate
Melt chocolate chips in short bursts in the microwave, stirring frequently. Use a toothpick dipped in melted chocolate to draw eight spider legs and to dot chocolate where the candy eyes will attach. Gently press the candy eyes onto the chocolate dots.
Kid Helper Tips
Kids can help with many parts of this recipe, which makes it a great family activity.
- After the cookies are assembled, let kids draw the legs and place the candy eyes using a toothpick and melted chocolate.
- Have children help measure the cereal, brown sugar, and peanut butter to keep the process organized.
- Ask kids to unwrap the miniature peanut butter cups and place them in a bowl so you can press them onto the warm cookie bases quickly.
- Adults can form the cookie bodies while children add the peanut butter cup “heads.”
Pro Tips To Remember
- Assemble quickly while the mixture is warm. Line two cookie sheets with wax paper and have peanut butter cups unwrapped and ready.
- A medium cookie scoop (about 1.5 tablespoons) gives even, quick portions.
- Press the peanut butter cup onto the warm base immediately so the chocolate softens and adheres.
- You can decorate in batches; if the chocolate hardens, remelt briefly to continue decorating.
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — feedback helps others and I always appreciate hearing from you. -Melissa
Easy No Bake Spider Cookies
Melissa ErdelacPin
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Ingredients
- ½ cup corn syrup
- ¼ cup packed light brown sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups crisp rice cereal (read label for gluten-free)
- 28 miniature peanut butter cups or Rolo candy (read label for gluten-free)
- ¼ cup semi-sweet chocolate chips
- 56 candy eyeballs (read label for gluten-free)
Equipment
- Medium cookie scoop
- Baking sheets
Instructions
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Prepare everything first: line two cookie sheets with wax paper, unwrap the peanut butter cups, and measure the peanut butter and cereal.
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In a medium saucepan over medium heat, combine the corn syrup and brown sugar and bring just to a boil, stirring constantly. Remove from heat and stir in peanut butter and vanilla.
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Stir in the cereal immediately. Drop 1½-inch balls onto the lined sheets (a medium cookie scoop works well). Flatten slightly and immediately press a miniature peanut butter cup on top.
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Chill the sheets for a few minutes to set. Melt chocolate chips in the microwave in short bursts, stirring often.
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Use a toothpick dipped in melted chocolate to draw eight legs and place small chocolate dots where eyes will go. Press candy eyeballs into the chocolate dots.
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Refrigerate for 5–10 minutes to harden the chocolate, then store cookies in an airtight container.
Notes
Gluten Free Ingredients
Not all crisp rice cereals are gluten-free. Kellogg’s Rice Krispies are not gluten-free. Use a certified gluten-free brand instead. Wrapped miniature peanut butter cups or Rolos are generally gluten-free, but check labels for seasonal or unwrapped minis.
Recipe adapted from Six Sisters’ Stuff.