Description
Spider Cookies are festive chocolate chip cookies decorated with melted chocolate to resemble spider legs, perfect for Halloween or themed parties. These soft, buttery cookies are easy to make, baked to a golden perfection, and creatively decorated for a fun, spooky touch.
Ingredients
Scale
Dry Ingredients
- 2 cups + 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Make Cookie Dough: In a medium bowl, mix together the all-purpose flour, baking soda, and salt. In a separate large bowl, beat the melted butter with the light brown sugar and granulated sugar using an electric mixer until well blended. Add the egg, egg yolk, and vanilla extract to the butter mixture and mix well. Stir in the dry ingredients just until combined, then gently fold in ¾ cup of the semi-sweet chocolate chips. The dough will be soft at this stage.
- Shape and Bake Cookies: Scoop the dough into balls and place them evenly spaced on a parchment-lined cookie sheet. Bake the cookies in the preheated oven for 12 minutes until they are set and lightly golden.
- Add Chocolate Chip Eyes: Immediately after removing the cookies from the oven, place 3 to 4 chocolate chips on top of each cookie, point side up, to resemble spider eyes.
- Melt Remaining Chocolate: Place the remaining chocolate chips in a microwave-safe bowl. Microwave on low power, stirring every 30 seconds until the chocolate is fully melted and smooth.
- Draw Spider Legs: Spoon the melted chocolate into a ziplock bag and cut a very small slit in one corner. Carefully squeeze the melted chocolate out next to the chocolate chip eyes, drawing 8 spider legs to decorate each cookie.
Notes
- Store leftover spider cookies in an airtight container at room temperature for 1-2 days to keep them fresh.
- You can freeze baked spider cookies in a freezer-safe bag or container for up to 3 months.
- For easier chocolate leg drawing, use a piping bag or take care to cut a very small hole in the ziplock bag corner.
- Allow cookies to cool completely before serving to let the decorations set.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
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: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
