A recipe for Spider Chocolate Chip Cookies! Dress up basic chocolate chip cookies for Halloween by decorating the tops with chocolate 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 seasonal recipes).
Both kids are currently fascinated with spiders, (“because they eat mosquitoes”) so these cookies were definitely a hit huge and such fun Halloween treat.
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 piped into legs to form the delicious little spiders.
A Few Tips
I have shared a recipe for chocolate chip cookies, but feel free to swap for your favorite recipe. Baked the cookies just until barely golden around the edges and set.
Soften the butter to room temperature before blending with the sugar until light and fluffy.
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.
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 ziploc bag. You want the tip small enough to more easily get the detailing on the legs.
These Spider Chocolate Chip Cookies can be stored at room temperature in an airtight container for up to three days.
Looking for more Halloween inspired recipes?
Spider Chocolate Chip Cookies Recipe
Adapted from Hungry Happenings
Spider Chocolate Chip Cookies
- 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
- 1/2 teaspoon salt
- 12 ounces (340 grams) semisweet or bittersweet chocolate chips divided
- 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 an ice cream scoop or large spoon to scoop about 1/4 cup sized 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.