Go Back
easy-chocolate-spider-cookies-recipes
Print

Chocolate Spider Cookies

Course Cookies, Dessert
Cuisine American, Southern
Keyword chocolate-cookies, chocolate-spider-cookies, spider-cookies
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Servings 24 cookies (may vary)
Calories 211kcal

Ingredients

  • 1/2 cup salted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp almond extract (or vanilla)
  • 1 large egg
  • 1 1/2 cups self rising flour
  • 1/2 cup cocoa powder
  • 48 stick pretzels broken in half
  • 1/2 cup chocolate sprinkles
  • 24 chocolate truffles (i.e. Lindt or similar)
  • 48 candy eyes
  • 3 Tbsp semi sweet chocolate chips
  • 1/2-1 tsp solid vegetable shortening or coconut oil

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  • In a medium size mixing bowl, use a whisk to sift together flour and cocoa powder.
  • 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.
  • Gradually add sifted dry ingredients. Beat on medium just until combined. Cover and chill for 30 minutes.
  • Use a small scoop to divide dough shaping into 1 inch balls. Roll in sprinkles. Insert pretzels to form legs, inserting broken end into cookie dough. (8 legs for each cookie)
  • Place on sheet pan at least 2 inches apart. Bake for 8-10 minutes.
  • Remove from oven let cool 5 minutes on pan. 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.
  • To Apply Eyes: 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. 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.
  • Store in an airtight container at room temperature for up to 3 days.

Notes

  • To make your own self rising flour for this recipe: Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
  • 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. 
  • 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.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 56mg | Fiber: 2g | Sugar: 16g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg