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Halloween Spider Cookies Recipe with Noodle Legs

I’ve been a little obsessed with mini cookie cups ever since making these Snickerdoodle Caramel Sundaes, and thought it would be fun to experiment with them for Halloween. After scribbling down a few ideas, I settled on SPIDERS because this is the one time of year where I actually kind of welcome these 8 legged “friends”… the cute/crafty ones at least! ;)

Anyways, these cookies are easier to make than they may look at a glance (which is always a good thing, right?!). I used Krusteaz Oatmeal Scotchie Cookie Mix for the base, and mixed in some crushed Butterfingers for an added flavor kick. The cookie cups are topped with more crushed butterfingers and chocolate frosting, then garnished with chow mein noodle legs and candy eyes. The noodles don’t have much flavor so they basically just give some added crunch and don’t really alter the main cookie flavor like a licorice-candy-leg would, which is great!

Scroll down for the step-by-step recipe. You can also visit this post for DIY pics on making cookie cups… and feel free to switch up the flavors if you’d like. These little spiders would taste great in a Snickerdoodle or Peanut Butter cookie cup too!

Easy Halloween Spider Cookies - Oatmeal Butterscotch


Oatmeal Scotchie Halloween Spider Cookies

Prep Time: 15 mins
Total time: 1 hour
Effort: Easy
Servings: 24 cookie cups



Cookie Cups:
1 box Krusteaz® Oatmeal Scotchie Cookie Mix
1 egg
1/2 cup butter
1/3 cup crushed Butterfinger candy bars

For the Spiders:
2 containers chocolate frosting
dry chow mein noodles
½ cup crushed Butterfinger candy bars
candy eyes



Preheat Oven to 350° and lightly grease or line mini muffin pan with paper baking cups.

Prepare cookie batter as directed on the box, then stir in 1/3 cup crushed Butterfinger. Scoop 1 tablespoon of cookie dough at a time and use the palms of your hands to roll it into a ball. Place it in the greased mini muffin pan. Repeat this process until the all of the muffin pan cups are full. Use the back of a teaspoon to pat the dough balls down into the muffin cups.

Bake for 9-10 minutes.

Note: The dough will rise while cooking, then sink back down in the center slightly when pulled from the oven. While cookies are still hot, press the center with the back of a spoon or tiny cup (like a medicine cup!) to form a deeper indentation.

Let cookies completely cool before removing them from the pan.

To create the spiders, press 8 chow mein noodles into the sides of each cookie cup for the “legs”. Spoon on a layer of crushed Butterfingers, then top with generously piped chocolate frosting and candy eyes.



Krusteaz Baker's Dozen Badge This project is brought to you in collaboration with Krusteaz®. As always, all thoughts, designs, and opinions are my own. Thank you so much for supporting the companies that make it possible for me to keep the creative inspiration & ideas coming your way!