Description
Spider Cookies are fun, spooky treats perfect for Halloween or themed parties. These soft chocolate chip cookies feature melted chocolate spider legs drawn on top, crafted using semi-sweet chocolate chips for a playful and delicious presentation.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients and Mix-ins
- 12 tablespoons butter, melted and cooled until warm
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir to evenly distribute the leavening and seasoning.
- Prepare Cookie Dough: In a large mixing bowl, beat together the melted butter, light brown sugar, and granulated sugar using an electric mixer until well blended. Add the egg, egg yolk, and vanilla extract, mixing thoroughly. Gradually add the dry ingredients and stir until just combined to avoid overmixing. Gently fold in ¾ cup of the semi-sweet chocolate chips; the dough should be soft but hold together.
- Shape and Bake Cookies: Using a scoop or spoon, form dough balls and place them on a parchment-lined baking sheet, giving space between each. Bake in the preheated oven for 12 minutes until the edges are lightly golden but the centers remain soft.
- Add Additional Chocolate Chips: Remove the cookies from the oven. While still warm, press 3 to 4 chocolate chips into the top of each cookie with the pointed side facing up to create the spider body base.
- Melt Remaining Chocolate Chips: Place the remaining chocolate chips in a microwave-safe bowl. Microwave them on low power, stirring every 30 seconds to prevent burning, until completely melted and smooth.
- Draw Spider Legs: Transfer the melted chocolate into a ziplock bag and snip a very small corner to create a fine tip. Pipe 8 spider legs by squeezing the melted chocolate out next to the chocolate chips on each cookie, arranging the lines to resemble spider legs extending from the chocolate chip ‘body.’
Notes
- Make Ahead: Store leftover spider cookies in an airtight container at room temperature for 1-2 days to keep them fresh.
- Freezing: For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Ensure your melted chocolate is smooth and not overheated to avoid clumping when piping spider legs.
- For a richer flavor, consider using dark chocolate chips instead of semi-sweet for the spider bodies and legs.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
