(This post has been updated from the original October 2016 version to provide a better experience for you)
These terrifying chocolate chip spider cookies are a spooktacular treat for you to try this Halloween! Just like my ginger-dead men halloween biscuits, they’re great for giving out to trick or treaters or surprising your Halloween party guests. Trust me, you’re definitely going to be asked for the recipe for this one! And hey, who doesn’t love a good choc chip cookie?!
When it comes to Halloween, you won’t be surprised when I tell you how much I LOVE it! All those spooky, gory surprises we can make are just too hard to resist. I mean, who doesn’t want to eat some rice krispie halloween treats with ‘eyes’ on or a slice of the greatest Halloween dessert EVER – bloody spider web chocolate tart?!
These spooky spider cookies are no exception. Beautifully perfect chocolate chip cookies decorated with simple (yet effective) chocolate spiders and webs. Not only would spider cookies be perfect for a Halloween party but they’d make lovely treats for all those ghoulish trick or treaters that grace your doorstep too! Simply pop into cellophane bags and tie with curling ribbon or wrap in brown paper and tie with string for a more environmentally friendly option. Need some more inspiration? Check out these awesome Halloween food ideas.
Here is what you will need to make 18-22.
(For a printer friendly version, see the recipe card at the end of this post)
Firstly, preheat your oven to 170°C/Fan 160°C and line a baking sheet with baking paper or a silicone baking mat. Then, in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter (165g | 3/4 Cup) and sugar (200g | 1 Cup) until light and fluffy.
Next add in the egg (x 1), egg yolk (x 1) and vanilla (2 tsp) extract. Give it all a really good mix again until it’s nice and smooth.
Now let’s sift in the flour (260g | 1 + 3/4 Cup), bicarbonate of soda (1/2 tsp) and salt (1/2 tsp). Mix with a spatula until it just comes together to form a dough. Don’t overdo it.
Lastly, tip in about 230g (1 + 1/3 Cup) of the milk chocolate chips and fold them through. Reserve the rest for decoration later.
Time to scoop out spoonfuls of dough and roll them into balls. (Mine were about 4cm/1.5″ in diameter.) Then place some of them onto the prepared baking tray, leaving plenty of room for spreading between. I imagine you will probably need to cook in batches like me.
Bake your soon to be spider cookies in the preheated oven for 10-12 minutes until the edges are nicely golden.
Decide what designs you’re going to make before your cookies are baked so you can react accordingly as soon as your cookies have come out of the oven. I chose to create 3 designs. The first was 3 spiders, the second was 1 spider and a web and the third was a big spider web.
Allow your cookies to sit on the tray for a few minutes before transferring to a wire rack to cool completely before decorating.
When you are ready to decorate, melt your milk chocolate (50g | 1.8 oz) in a bowl in 10 second intervals in the microwave (stirring well between each time) then pour into one of the disposable piping bags. Repeat for the white chocolate (50g | 1.8 oz), pouring it into a separate piping bag.
Snip a very small hole in the end of the milk chocolate bag and pipe little legs onto all of your spiders.
For the single spider and a web, snip a small hole in the white chocolate bag and pipe lines as shown in the image below. First the 4 straight lines, then the scalloped lines to create the web.
For the large spider web design, pipe lines with the white chocolate as shown in the image below. First the 3 straight lines overlapping in the centre, then the scalloped lines round to create the web. I found it easier to rotate the cookie as I was piping.
Once you have decorated all your spider cookies, leave them to set completely on a wire rack. Store in an airtight container at room temperature and consume within 5 days.
Check out this gruesome list of disgusting ideas and make your Halloween the BEST!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’a Simply Southern Meal Plan Monday #187
(Recipe adapted from Lil Luna)