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Spooky Spider Cookies: 10 Easy Halloween Treats

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These spooky spider cookies are a simple, nostalgic Halloween treat featuring soft, chewy chocolate chip cookies topped with melted semi-sweet chocolate and pretzel stick legs. They are quick to make, require minimal equipment, and offer a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 package (about 8–10 oz) thin or regular twist pretzel sticks

Instructions

  1. In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until pale and fluffy. Scrape down the sides of the bowl.
  2. Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until just combined.
  3. In a separate medium bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients on low speed until flour disappears. Do not overmix. Dough should be thick and slightly sticky.
  5. Optional: Chill dough for 30 minutes in the refrigerator to prevent spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop dough into 1.5-inch balls and place on prepared sheets, leaving 2 inches of space between each.
  8. Bake for 8-10 minutes until edges are set but centers are still soft (par-bake).
  9. While cookies bake, melt chocolate chips in the microwave in 30-second intervals or using a double boiler until smooth. Thin with a teaspoon of coconut oil or butter if too thick.
  10. Remove par-baked cookies from oven and let cool on the pan for 2 minutes.
  11. Spoon or pipe a generous mound of melted chocolate onto the top of each cookie.
  12. Immediately press 8 pretzel sticks into the chocolate (4 on each side) to resemble spider legs. Work quickly before chocolate sets.
  13. Let cookies cool completely on the baking sheet until chocolate is fully set, about 15-20 minutes.

Notes

Butter should be softened but not melted. Do not overbake the initial cookie dough to maintain chewiness. If chocolate is too thick, add a tiny amount of coconut oil. For gluten-free option, swap flour for a 1:1 gluten-free baking blend. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Halloween cookies, spider cookies, pretzel cookies, easy Halloween treats, chocolate chip cookies, spooky baking, family-friendly recipes

Find it online: https://coracooks.com/spooky-spider-cookies-10-easy-halloween-treats/