Spider Chocolate Chip Cookies

A recipe for Spider Chocolate Chip Cookies! These basic chocolate chip cookies are dressed up for Halloween with chocolate-piped spiders.

I first came across the idea for these Spider Chocolate Chip Cookies over on Hungry Happenings (check out the site for an incredible variety of exciting recipes) and they continue to be a favorite seasonal treat.

Both kids are currently fascinated with spiders, (“because they eat mosquitoes”) so these cookies were definitely a hit huge and such fun and easy option for Halloween.

After forming a basic chocolate chip cookie dough, a few chocolate chips are gently pressed upside down across the top to create the spider base. The cookies are baked until lightly golden and set, then allowed to cool to room temperature.

Once cooled, melted chocolate is used to pipe legs on each side of the chocolate chip to form the delicious little spiders.

A Few Chocolate Chip Cookie Tips

I have made these Spider Chocolate Chip Cookies with a basic chocolate chip cookie recipe, but feel free to swap for your favorite or even store-bought.

Soften the butter to room temperature before blending with the sugar until light and fluffy.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

I used an ice cream scoop to make equal-sized cookies. You can form them a little smaller if desired. Just remember you want enough room to pipe on the spiders. The cooking time may also need to be adjusted.

Before you put the cookies in the oven, push 3-5 chocolate chips, base side up (upside down), into the top of the cookie dough to make the bodies for the spiders.

Bake the cookies just until set and barely golden around the edges.

Allow the baked cookies to completely cool before piping 4 legs onto each side of the chocolate chip base. Use a small round tip on a pastry bag or cut a very small piece from the corner of a plastic bag. You want the tip small enough to more easily get the detailing on the legs.

After the piped chocolate has set, store the Spider Chocolate Chip Cookies at room temperature in an airtight container for up to three days.

Looking for more Halloween inspired recipes?

Try my:

• Mummy Macarons
• Jack-O-Lantern Carrot Rice
• Brownie Cupcakes with Peanut Butter Frosting

Spider Chocolate Chip Cookies Recipe

Adapted from Hungry Happenings

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Spider Chocolate Chip Cookies

A recipe for Spider Chocolate Chip Cookies! These basic chocolate chip cookies are dressed up for Halloween with chocolate-piped spiders.

Course Dessert

Cuisine N/A

Keyword autumn, chocolate chip, cookie, fall, halloween, spider

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 18 Cookies

Ingredients

• 12 tablespoons (170 grams) unsalted butter softened at room temperature
• 3/4 cup (150 grams) light brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs
• 1 teaspoon (5 milliliters) vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 12 ounces (340 grams) semisweet or bittersweet chocolate chips divided

Instructions

• Preheat oven to 325˚F (160˚C) and line two large baking sheets with parchment or lightly grease.
• In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Mix the flour mixture into the butter mixture until just combined with no streaks of flour. Fold in 9 ounces (255 grams) of the chocolate chips.
• Use a medium scoop or large spoon to scoop balls of dough onto prepared baking sheet, 2 1/2 to 3 inches (6-8 centimeters) apart.
• Press 3-5 chocolate chips, base side up, into the top of each ball. Bake in preheated oven until the edges are set and lightly golden, 14-18 minutes.
• Allow to cool on baking sheet for 5 minutes before removing to wire rack. Repeat with remaining dough.
• Once the cookies are completely cool, place remaining chocolate chips in a small bowl. Microwave at 20 second intervals, stirring in between, until smooth. Transfer to a pastry bag fitted with a small round tip or a quart sized ziploc bag with a small corner snipped off.
• Pipe 4 legs on each side of the exposed chocolate chip bases. Allow to set on counter (or in refrigerator if hot in the kitchen).
• Store in airtight container at room temperature for up to 3 days.