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Spooky Spider Cookies with Crunchy Chocolate Legs

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These spooky spider cookies with crunchy chocolate legs are the perfect Halloween treat. With a soft, dark chocolate cookie base and satisfyingly crisp chocolate legs, they’re fun to make and even more fun to eat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (175g) dark chocolate melting wafers
  • Candy eyes (about 24 pairs)

Instructions

  1. In a large mixing bowl, beat 1 cup of softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Beat on low until just combined. The mixture might look slightly curdled, which is fine.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup unsweetened cocoa powder.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the last streaks of flour disappear. Fold in 1 cup semi-sweet chocolate chips with a spatula. The dough will be thick and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The edges should look set, but the centers will still appear slightly soft. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before adding legs.
  8. Place 1 cup dark chocolate melting wafers in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until completely smooth (about 60-80 seconds total).
  9. Transfer the melted chocolate to a piping bag or a Ziploc bag with a tiny corner snipped off. Working with one cooled cookie at a time, pipe four thin lines of chocolate on each side of the cookie to form the legs, curving slightly outward. Work quickly because the chocolate sets fast.
  10. While the chocolate legs are still wet, press two candy eyes onto the top of the cookie, near the front. If the chocolate has already set, dab a tiny dot of melted chocolate on the back of each eye to glue them on. Let the cookies sit at room temperature for about 15 minutes until the legs are fully set.

Notes

Don’t overbake the cookies; pull them out when edges are set and centers look slightly underdone. Let chocolate cool for about 2 minutes after melting before piping. Work in batches of 4-6 cookies at a time. If your kitchen is warm, pop finished cookies in the fridge for 10 minutes to help the chocolate set. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies without legs for up to 3 months.

Nutrition

Keywords: Halloween cookies, spider cookies, chocolate cookies, spooky treats, Halloween baking, chocolate legs, kid-friendly cookies

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