Chocolate Spider Cookies

These homemade Chocolate Spider Cookies are way too cute to be scary. Topped with chocolate truffles, they’re a decadent treat that kids of all ages will love.

Easy Chocolate Spider Cookies Recipe

This time of year there are a plenty of options to serve at your monster mash. Gory treats just don’t have the same appeal as these types of cute handheld goodies for our family. They’re completely edible, and double as a fun craft easy enough to get the kids involved. How to make Chocolate Spider Cookies: (Scroll down for full printable recipe.)

• Prepare Pans – Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• Dry Ingredients – In a medium size mixing bowl, use a whisk to sift together flour and cocoa powder.
• Creamed Ingredients – Using an electric mixer, cream together butter, granulated sugar, brown sugar, vanilla and almond extract. Cream for 2 minutes until light and fluffy. Add egg, beat until fully combined.
• Combine – Gradually add sifted dry ingredients. Beat on medium just until combined. Cover and chill for 30 minutes.
• Divide Cookie Dough – Use a small scoop to divide dough shaping into 1 inch balls. Roll in sprinkles.
• Create Pretzel Legs – Insert pretzels to form legs, inserting broken end into cookie dough. (8 legs for each cookie)
• Bake – Bake per the recipe at least 2 inches apart.
• Let Cool – Remove from oven let cool 5 minutes on pan.
• Chocolate Truffles – Remove to a cooling rack then immediately press one truffle into center of each cookie. The truffle will melt slightly “sticking” to the cookie. Let cookies cool completely.
• Melt Chocolate – Melt chocolate chips and shortening in the microwave on 50% power for 20 seconds, stir. Repeat until smooth, stir well. Pour into a plastic Ziploc bag and cut off the corner.
• Attach Eyes – Pipe chocolate onto truffle, to attach eyes to the spiders head. Press eyes into place while chocolate is still warm.
• After all are assembled, leave on cooling racks to cool completely.

Helpful Tips for Making Chocolate Spider Cookies

• When breaking the pretzels, try to make them as even in length as possible. Insert the broken end into the cookie dough so all of the legs have a finished end. Thin pretzel sticks work best.
• To make your own self rising flour. Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
• A small amount of shortening will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and  provide edible glue.
• You can use a piping bag or a Ziploc with the corner snipped off to apply the eyes. You may need a little more chocolate, if you use it to place the heads, but it doesn’t take much for the eyes.
• Should the cookies cool too much before you can get the heads in place, use additional melted chocolate to place the heads using the same technique as the eyes.
• Those little eyes can often be found on the baking aisle for most grocery stores or craft stores like Michaels. They can come in various sizes.
• You could opt to use malt balls for the bodies and the technique will remain the same. Should you choose to do so, consider the size of the eyes making sure there’s ample room to attach them.

More Halloween Desserts to Make

Other fun treats to add to your goodies menu for Halloween:

• Halloween Popcorn Balls feature the winning combo of chocolate glazed caramel popcorn.
• Another edible craft that my boys enjoyed when they were little are these Monster Meatball Sliders.
• Cute as a button Halloween Scotcheroos are cut into shapes using cookie cutters.
• 25 Not-So-Scary Halloween Desserts features some of the very best options.
• Halloween Spider Web Dip from Noshing with the Nolands.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer