Description
Spider Cookies are festive and fun treats perfect for Halloween or any spooky occasion. These soft, chewy cookies are packed with chocolate chips and decorated with melted chocolate spider legs, making them both delicious and visually impressive.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Chocolate
- 2 cups semi-sweet chocolate chips, divided (¾ cup mixed into dough, remaining for decoration and melting)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt ensuring even distribution.
- Make Dough: In a large mixing bowl, beat melted butter, light brown sugar, and granulated sugar with an electric mixer until well blended and creamy. Add the egg, egg yolk, and vanilla extract, mixing until combined. Gradually stir in the dry ingredients just until incorporated, then gently fold in ¾ cup of the semi-sweet chocolate chips. The dough will be soft.
- Scoop Dough: Using a spoon or cookie scoop, form dough balls and place them on a parchment-lined cookie sheet, spaced evenly.
- Bake Cookies: Bake the dough balls in the preheated oven for 12 minutes until the edges are lightly golden and the centers are set.
- Decorate with Chocolate Chips: Remove cookies from the oven and gently press 3-4 semi-sweet chocolate chips point side up on top of each warm cookie to form the spider’s body.
- Melt Remaining Chocolate: Place the remaining chocolate chips in a microwave-safe bowl and melt on low power in 30-second intervals, stirring between each until smooth.
- Draw Spider Legs: Transfer the melted chocolate to a ziplock bag and cut a very small slit in one corner. Carefully pipe eight spider legs from the chocolate chips on each cookie by squeezing melted chocolate through the slit to create thin lines extending outward, resembling spider legs.
Notes
- Make-Ahead: Store leftover spider cookies in an airtight container at room temperature for 1-2 days to maintain freshness.
- Freezing: Freeze baked cookies in a freezer-safe bag or container for up to 3 months for long-term storage.
- Dough Softness: The cookie dough will be soft; chilling it for 15 minutes can make it easier to handle if desired.
- Chocolate Chips: Use semi-sweet chocolate chips for the best balance of sweetness and chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
