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Halloween chocolate chip spider cookies recipe

Halloween chocolate chip spider cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

With a little imagination, you can easily turn chocolate chips into little spiders in these fun Halloween chocolate chip cookies.

10 people made this

IngredientsServes: 48

  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 225g unsalted butter, at room temperature
  • 150g caster sugar
  • 165g soft brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 425g dark chocolate chips, divided

MethodPrep:30min ›Cook:11min ›Ready in:41min

  1. Preheat oven to 180 C / Gas 4.
  2. Combine flour, bicarbonate of soda, salt and baking powder in a large bowl; stir with a fork to mix ingredients well.
  3. Combine butter, caster sugar and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture with a spatula, a little at a time until well incorporated. Fold in 250g chocolate chips until well combined.
  4. Spoon mounds of the cookie dough onto ungreased baking trays. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
  5. Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking tray for 1 minute before removing to a cooling rack.
  6. Melt remaining chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring often, until melted. Transfer melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

Tip:

I ended up only drawing 3 legs on each side of the spider for lack of space - it works just as well. If you draw 4 legs on each side, the spiders look more like suns!

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I kid you not I stared at that thing for five minutes straight. I was perplexed. I was horrified. I was intrigued. I was fascinated. I was officially obsessed.

So this is my little attempt to re-create that, only with no photography tricks. Just some melted chocolate and a little time.

I started out by baking some chocolate chip cookies. I highly recommend making these New York Times Chocolate Chip Cookies. (recipe below)They are amazing and delicious and something you must try at least once in your life.

When I baked the cookies I took them out 2 minutes before they were supposed to be finished and added some extra chocolate chips on top. I placed the chocolate chips tip down into the cookie so that flat bottom of each chip was sticking out of the cookie. (This will be the base of the spider body.)

I then put the cookies back into the oven for the remaining two minutes. (When you remove them, the chocolate should be soft but not completely melted.)

Next, I added about a 1/4 cup of chocolate chips into a plastic disposable pastry bag and microwaved for 1 minute. I then removed the bag and massaged the chocolate to see if it was all melted. It wasn’t so I placed it back in for 15 more seconds and at this stage, it was mostly melted and hot so I removed it from the microwave.

Then I snipped off the TINIEST bit from the pastry bag and piped “legs” onto the cookie right around the chocolate chip. I pipe eight legs then put the pastry bag down and picked up a toothpick.

I wanted to legs to look as realistic as possible, so I painstakingly used the toothpick to go in and really add detail to the legs. I made the ends as pointy as possible and tried to make all the legs uniform in size and length.

This took FOREVER. I seriously got a kink in my neck. I think each cookie was roughly about five minutes.

But it was worth it. These really are creepy and a bit gross. If it’s just too much for you then you are exactly the friend I want to invite over when I make them.

Let me know if you try these! Would love to see! Well, no, I don’t really want to see because that would freak me out. I guess I am a glutton for punishment!


Creepy Crawly Halloween Chocolate Chip Spider Cookies

I am sharing some fun Fall recipes this week! By now you know that I love Halloween, so it won't be any surprise that I love spider cookies too :). These are really easy to make, and have the perfect creepy, crawly touch! My Ella really loved them, and I think they are perfect for kids and adults alike. They would be such a fun addition to any Halloween party!

I love that they have the great chocolate chip cookie flavor and use real chocolate instead of icing.

Note: The giant chocolate chip spiders are made from semi sweet and white chocolate candy melts. Use good quality candy melts for best results. I get mine in the bulk section of my grocery store, but usually you can find them in any baking aisle. Ghirardelli also makes a really good one.

Step One: Make cookie dough (see recipe below)

Step Two: Drop cookie dough in 1 1/2" dollops onto your cookie sheet. Do not roll, just scoop and drop. As you can see, I use my fingers.

Step Three: Press one candy melt into each cookie.

Step Three: Bake according to recipe instructions (see recipe below)

Step Four: In the microwave, melt a handful of candy melts in a microwave safe bowl. Be very careful to not burn them. The easiest way is to microwave for 20 second intervals, stopping to stir in between, until melted. Add 1 tsp shortening to help smooth and make it easier to pipe.

Step Five: Spoon chocolate into a resealable storage bag and cut the tip off. Pipe legs onto each spider body (chocolate melt)


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup white sugar for rolling
  • 24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
  • 48 decorative candy eyeballs
  • ½ cup prepared chocolate frosting

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.

Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.

Mix flour, baking soda, and salt together in a small bowl add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.

Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.

Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.

Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.

Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.

Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.


Jumbo Spiderweb Cookies

A couple years ago, I shared some fun Spiderweb Cupcakes for Halloween, so I wanted to go a new route this year and share a recipe and tutorial for Spiderweb Cookies. They’re just as easy and just as fun!

These spiderweb cookies are made literally THE BEST chocolate chip cookie recipe. They are my go-to, all-time favorite. Chewy, soft, and gooey, just like you get at a bakery. For the spiderweb cookies, we made them even bigger and better by baking them in cake pans. Like cookie cakes!

The kids LOVED these jumbo spiderweb cookies. They’re delicious and big enough to share. They’re also a really fun treat to bring to the school Halloween or Fall party! Your kids can even get in on the baking and decorating action for more fun!.

You will need a couple additional supplies besides your basic chocolate chip cookies ingredients before you get started:


HOW TO MAKE THIS RECIPE

STEP 1: Combine the oats, flour, tapioca flour, baking soda and salt and mix together.

STEP 2: With an electric mixer cream together the butter, sugars, eggs and vanilla.

STEP 3: Slowly pour in the dry ingredients with the wet ingredients and mix on low.

STEP 4: Fold in the chocolate chips to the Halloween cookie cake batter.

STEP 5: Spray a baking pan or spring form pan with parchment paper cut into a circular shape to fit the base. This will help prevent the cake from sticking when transferred to a cooling rack.

STEP 6: Press the cookie cake batter down to the pan. Either cover it with plastic and refrigerate for 30 minutes (makes it taste better) or move straight to baking to save time.

STEP 7: Bake the Halloween cookie cake for 20-25 minutes until lightly golden and just set. It will continue to bake as it cools. Once cooled press the cooling pan against the top and flip the cake to cook completely. Then flip it over. Once cooled carefully using a spatula flip the cake upright. Make the icing by mixing the confectioners sugar together and milk, starting with 1 tablespoon until a smooth consistency. Add the icing to a bag and cut the end off slightly to pipe out and make a spider web shape on the cake. The add m&m's or other candy (I use Trader Joe's natural chocolate coated candy) to decorate and a plastic spider.

Please note- if using a spring form pan, simply pop the sides off and leave to cool then transfer to a cooling rack to completely cool before icing.


Creepy spider cookies are an easy-to-make treat

My whole family loved these creepy spider cookies. Boys especially get a kick out of anything with spiders.

These cookies are just a basic chocolate chip cookie recipe that is easy to make. If you prefer, you can use premade cookie dough for an even quicker option. The cookie dough gets rolled into cookie balls, and then you place Whoppers on the tops of the cookies. Placement of the Whoppers is strategic to allow enough room for two or three spiders per cookie, depending on the size. Once the Whoppers are placed, it’s time to bake the cookies.

After the cookies are baked and have completely cooled, it’s time to add those spider legs. Fill a small plastic bag with melted chocolate or frosting, cut off the tip of a corner of the bag, and pipe on some legs. You can also use a frosting bag fitted with a #2 tip. If you choose to use frosting instead of melted chocolate, then the cookies can’t be placed on top of one another, as this would ruin the legs. With the melted chocolate, once it’s hardened, you are good to go.

I hope you enjoy these spooky spider cookies as much as my family did.

Creepy spider chocolate chip cookies recipe

These cookies are so easy to make and are a fun Halloween treat. You can choose to use a premade cookie dough or make your own from scratch with the recipe provided. The spiders are simply Whoppers with piped-on chocolate legs.

Prep time: 20 minutes | Bake time: 10-12 minutes I Total time: 30-32 minutes


34 spooky dessert recipes for this Halloween

Halloween inspires creative costumes and crafty desserts, with Americans projected to spend more than $8 billion on this year's holiday, according to the National Retail Federation’s annual survey.

To get in on the fun without having to spend excessively ahead of the holiday season, Stacker scoured Allrecipes.com and other online recipe hubs to curate a gallery of Halloween-themed treats that will help bakers bleed the most out of every dollar this season.

Cooks of all skill levels will find something to concoct with these fun and ghoulish recipes, which can take as little as 10 minutes or several hours to create. Some recipes on this list don’t even require baking—just arts 'n' crafts to bring the dessert alive. Even experts will find a challenge along the way: A monkey brain cake combines cooking and crafting to create a dessert that guests may be too scared to eat.

Bakers of all skill levels will learn something along the way when making these desserts—like the fact that substituting tonic water into a recipe will make it glow under a blacklight. While all of the following treats are sweet, some are a little hot, including the ginger-wasabi chocolate skulls, which pack a punch of heat that’ll add a little trick onto the end of that treat.

This list also includes recipes for those who follow a gluten-free, dairy-free, vegan, vegetarian, or paleo diet. There’s something on this list for everyone.


More Halloween Recipes

If you're looking for a savory treat, you'll love the horseradish kick of my Devilish Halloween Deviled Eggs. And if you want more cookies, you may like my soft, lemony Halloween black and white cookies.

In a donut mood? I think you'll really enjoy my pumpkin spice donuts. Packed with pumpkin and pumpkin spice in the dough and rolled in pumpkin spice sugar, they are delicious little bites of fall.

If you're having a Halloween party for grown ups and want to leave the cute Halloween treats for the kids and serve something a little more elegant, you will really love the look and taste of my Chocolate Halloween Cake!


Pumpkin Chocolate Chip Cookies

Halloween is one of the fastest-growing holidays in America, in terms of dollars spent. What used to be an exercise in creative reuse of on-hand materials for costumes (my older sister drew a body-sized peanut on an old pillowcase one year, cut holes for her head and arms, and went as a Goober) and parties (my brother is famous for Halloween parties with honest-to-God bobbing for apples: each contestant is timed with a stopwatch) has become a blockbuster for the local party store.

If you’d like to get back to the make-your-own fun style of doing things, allow me to propose making some pumpkin chocolate chip cookies.

This is really a simple recipe, which is a good thing, because you have plenty to do if you’re getting kids ready for Halloween. It also makes 5 dozen, which is handy if you have a lot of people to feed.

Here we go. Whisk together the dry ingredients.


Cream the butter and sugar, scrape, then in go the pumpkin, eggs, and flavorings. The orange zest is optional if you 're baking for kids who might not be up for that kind of taste combination, by all means leave it out.

The mixture will break and look icky that’s OK. If this freaks you out, you can alternate adding some of the dry ingredients between eggs. The mixture will look better as it develops, but it will bake up the same way however you add the flour mixture.

Mix in the chips and walnuts, then scoop

If you want to do the extra step in decorating, press a couple of chocolate chips into the cookies for eyes right after you take the cookies out of the oven.

You can get as creative as you want with this idea…

The glaze is easy to whisk together. The recipe says you can just dip the tops in the glaze, like this:

But I like the pumpkin look. All it takes is a disposable pastry bag.

Here’s one of my favorite hints: since you really need three hands to fill one of these, try putting the bag inside a tall narrow container with a heavy base, like a vase or a beer mug. Then you can have both hands available to encourage the icing into the bag.

The mug will hold the bag open as you pour.

Hint number two: never fill a pastry bag more than 2/3 full, and close up the back. Spring clips or twist ties both work.

This step is especially important if you’re going to be working with kids, who tend to squeeze the middle of the bag and have a big mess back up over their hands.

Fun, but messy, and doesn’t help you concentrate on your piping.

Get ready to draw: snip a small triangle off the bottom of the bag (the opening should be about 1/8” across).

Now, trace the outside edge of the cookie, then move up and down to make the ribs of the pumpkin.

This recipe is just right for whole wheat: white whole wheat, in particular, can step into recipes that feature high moisture ingredients like apples and pumpkin. You simply can’t tell that you aren’t eating white flour. So go ahead, make the switch. Just don’t tell the kids until after!

Read, review, and rate (please!) our recipe for Pumpkin Chocolate Chip Cookies.


Watch the video: Orange Trend Cocktail Rezept für Halloween (December 2021).