These Oreo Spiders are the perfect Halloween treat to make and eat with the kids! Cookies, chocolate, pretzels, and candy turn into fun spider cookies that look so cute, no baking required. They’re great for parties or just some weekend fun.
Halloween Spider Cookies
These Halloween Oreo Spider Cookies are the perfect treat for any spooky occasion! Made with just a few simple ingredients, they are easy to make and totally adorable. The hardest part will be waiting for them to cool completely before you can eat them all!
All you need to make this Halloween craft are Oreos (we like the peanut butter ones), pretzel sticks, chocolate chips, and Reese’s Pieces. The kids will love helping you put them together, and eating them will be even more fun.
Why You’ll Love this Halloween Treat:
- EASY: There’s no baking required here! All you have to do is assemble your 4 ingredients to look like creepy, crawly spiders.
- KID-FRIENDLY: This is a great way to get the kids involved in cooking and making Halloween treats. They can easily help assemble the Oreo spider cookies, so turn it into a weekend activity.
- PARTY PERFECT: Whip these cute little cookies up for your Halloween party. Adults and kids alike will love them!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreos and Reese’s are proprietary brands that I want to acknowledge and give credit to.
How to Make Oreo Spiders
Be sure to see the recipe card below for full ingredients & instructions!
- Line up the Oreos on a baking sheet, and melt the chocolate in the microwave.
- Dip the pretzel sticks in the chocolate (4 at a time) to stick them onto the sides of the Oreos to create the legs.
- Use a toothpick to spread melted chocolate on the Reese’s Pieces halves, and stick them onto the Oreos to make the eyes.
- Dip the ends of the pretzel legs into melted chocolate to make the feet.
- Let the Oreo spider cookies set and make sure the chocolate has cooled before serving.
Ingredient Notes
- Oreos: You can use regular Oreos or Halloween Oreos instead of peanut butter Oreos. I do not recommend using thin Oreos, as the pretzels will not stick into the cream.
- Chocolate Chips: Feel free to use your favorite kind of chocolate chips, such as milk or semisweet, instead of dark.
- Reese’s Eyes: You can use M&Ms or candy eyes instead of Reese’s Pieces.
What are Oreo spiders?
Oreo spiders are a fun Halloween treat! Oreos make up the body of the spiders, pretzels sticks make up the legs, and Reese’s Pieces make up the eyes!
Are Oreo spiders gluten-free?
Unfortunately, this treat is not gluten-free. If you use gluten-free Oreos and gluten-free pretzels, you can make this recipe gluten-free, though!
How can my kids help me make Oreo spiders?
This is a great craft for kids of all ages. Young kids can help break the pretzels in half and dip them in chocolate, while older kids can assist in melting the chocolate as well.
Let the Oreo spiders cool for at least 30 minutes to make sure that the legs and eyes are firmly set.
If you’re worried about having scissors or knives around the kiddos, you can leave the Reese’s Pieces whole. Or just prep all the ingredients on your own, and set them out when the kids are ready to assemble the Oreo spiders.
This spooky, spider-themed recipe is perfect for your next Halloween party! These Oreo spiders are simple to make and will be sure to impress your guests. Be sure to give them a try this year!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
These Oreo Spiders are the perfect Halloween craft to make and eat with the kids! Cookies, chocolate, pretzels, and candy turn into fun spider cookies that look so cute, no baking required. They’re great for parties or just some weekend fun.
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Place the Oreos on a large, parchment-lined baking sheet.
24 Peanut Butter Oreo Cookies
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Pour the dark chocolate chips into a microwave-safe bowl and heat for 45 seconds.
1 cup Dark Chocolate Chips
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Stir the chocolate well and then reheat for 10-15 seconds, as necessary, stirring after each heating until the chocolate is all melted.
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Dip the ends of four pretzel stick halves in the chocolate and then press gently into the side of one oreo.
96 Pretzel Sticks
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Repeat with four more halves for the other side of the Oreo, creating the spider body with 8 legs.
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Use a toothpick to spread melted chocolate onto the cut side of two matching Reese’s pieces halves and place them, cut side down, onto the top of the Oreos to create the spider eyes. Repeat until each of the spiders has 2 eyes.
24 Reese’s Pieces Candies
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At this point the legs should have had time to set firmly into the Oreos. If they are not yet set, you can place them in the refrigerator for 10-15 minutes until set.
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Check that the chocolate is still melted and reheat in 10-15 second increments until melted, if necessary.
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Coat the bottom of the pretzels on each side of each spider’s legs into the melted chocolate, creating the “feet” of the spider and then replace them on the baking sheet.
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Allow the spiders to cool until set, about 30 minutes at room temperature or 15 minutes in the refrigerator.
- You can use regular Oreos or Halloween Oreos instead of peanut butter Oreos. I do not recommend using thin Oreos, as the pretzels will not stick into the cream.
- Feel free to use your favorite kind of chocolate chips, such as milk or semisweet, instead of dark.
- You can use M&Ms or candy eyes instead of Reese’s Pieces.
- Press the pretzel sticks into the Oreo cream to secure them.
- You can use a food-safe paintbrush to brush the chocolate onto the pretzels.
- Cut the Reese’s Pieces in half with scissors or a sharp knife.
- If you’re worried about having scissors/knives around the kiddos, you can leave the Reese’s Pieces whole.
- Let the spiders cool for at least 30 minutes to ensure that the legs and eyes are firmly set.
Storage: Store Oreo spiders in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.
Serving: 1spider Calories: 108kcal (5%) Carbohydrates: 15g (5%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 0.1mg Sodium: 82mg (4%) Potassium: 83mg (2%) Fiber: 1g (4%) Sugar: 8g (9%) Vitamin A: 1IU Vitamin C: 0.1mg Calcium: 26mg (3%) Iron: 2mg (11%)
