5 from 1 vote
Spider Infested Chocolate Chip Cookies - Creepy Halloween Dessert
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Chocolate Chip Cookies infested with chocolate spiders
Course: Dessert
Cuisine: American
Keyword: gross halloween food, halloween cookies, halloween desserts, spider cookies
Servings: 18
Author: Beth Jackson Klosterboer
Ingredients
  • 12 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar white sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/8 cup all purpose flour unbleached is best
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 ounces semi-sweet or bittersweet chocolate chips divided
  • 2 ounces for spiders, 10 ounces for in and on top of the cookies
Supplies:
  • electric mixer
  • baking sheets lined with parchment paper
  • optional: #16 ice cream scoop
  • squeezeit mold painter bottles or a disposable pastry bag or zip top bag
Instructions
  1. Pre-heat oven to 325 degrees Fahrenheit.
  2. Melt butter in a mixing bowl. Allow it to cool slightly.
  3. Add brown sugar and granulated sugar and beat on medium speed for about a minute until well blended.
  4. Add egg, egg yolk, and vanilla and beat until fully incorporated.
  5. Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.
  6. Fold about 9 ounces (1 1/2 cups) of chips into the batter.
  7. Scoop out 18 cookies, about 1/4 cup of dough for each.
  8. Place some of the reserved chocolate chips on top of each cookie.
  9. Remember to keep about 2 ounces (1/3 cup) of the chips for the spiders.
  10. Bake cookies one tray at a time, for 14-18 minutes.
  11. Allow cookies to cool completely.
  12. Place the remaining 2 ounces of chocolate chips in a small microwave safe bowl.
  13. Heat for 20 seconds, stir, then for 15 seconds, stir.
  14. Allow the chocolate to sit for 1 minute, then stir again.
  15. If you need to, heat it for 10 more seconds, then repeat until melted.
  16. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
  17. Pipe on spider heads and legs around some of the larger chocolate chips.
  18. Allow to dry.
  19. Serve with a glass of milk.