Spider Ice Cream Sandwiches

I scream, you scream, we all scream for these delicious ice cream sandwiches topped with not-so-scary chocolate-peanut butter spiders!

Serves: 8Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup creamy peanut butter
  • 1⁄4 cup butter, softened
  • 1⁄2 cup brown sugar
  • 1⁄4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup flour
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 8 REESE'S® Peanut Butter Cup Miniatures
  • 16 candy eyes
  • 1⁄4 cup chocolate frosting
  • 2 cups Breyers® Natural Vanilla Ice Cream, slightly softened


  • Heat oven to 350°F. Line baking pans with parchment paper; set aside.
  • In a large bowl, beat together peanut butter, butter and brown sugar until fluffy. Add egg and vanilla; mix well. Add flour, baking soda and salt; beat on low until combined.
  • Portion dough into 16 balls (about 2 tablespoons each); place on prepared sheet about 2” apart. Flatten dough slightly with hands. Bake 8-10 minutes or until cookies are golden brown around the edges. Tap pan firmly against a solid surface to flatten cookies. Allow to stand for 2 minutes before transferring to a wire cooling rack.
  • While cookies are still warm, place upside down peanut butter cups on the center of 8 cookies for the spider body. Allow to melt slightly to adhere; transfer to refrigerator to cool completely.
  • Transfer chocolate frosting to a piping bag or zip top food bag with a small corner snipped off. Add eyes to one side of the peanut butter cups using frosting to adhere. Pipe 8 thin legs around each spider body.
  • Place non-spider cookies bottom side up on a pan; top with ¼ cup vanilla ice cream and top with spider cookies.
  • Keep frozen until serving; freeze leftovers.
  • Tip: Spider eyes can also be made by piping 2 small circles of white frosting with a dot of black writing gel in the center.