Spider Cookies

These easy Chocolate Spider Cookies are a fun Halloween treat made with chocolate cookies, chocolate truffles, and cute spider decorations. Perfect for Halloween parties, classroom treats, or a spooky-sweet dessert the kids will love!

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-cookies, chocolate-spider-cookies, spider-cookies

Prep Time 20

Cook Time 10

Cooling time 1

Total Time 1 30

Servings 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 dough balls. Roll in chocolate sprinkles. Insert pretzels to form legs, inserting the 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

Self-Rising Flour - 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.
Thinning the Chocolate - A small amount of vegetable shortening (like Crisco) will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and provide edible glue to attach them to the truffles. It's also room temperature stable.
Truffles - You could opt to use malt balls or upside down peanut butter cups (mini Reese's) 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