Itsy Bitsy Spider Cookies

370 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
522
FAT
103%
CHOL
32%
SOD
34%
Uploaded by: 271f5aa8fa47

Comments

I ant to try these
3aaf230e7f5d   •  2 Nov   •  Report
I will make these for my grandchildren. They look good.
476fcd9badd8   •  30 Oct   •  Report
Thanks Tori! Love these cookies!
271f5aa8fa47   •  26 Oct   •  Report
This was Delicious
f3cc852f9774   •  25 Oct   •  Report
So cool can't wait to try it
f3cc852f9774   •  24 Oct   •  Report
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Ingredients for 12 servings

1 1/2 sticks butter, chilled (12 Tbsp)

1 1/4 cups brown sugar, packed

3/4 cup white sugar

1 large egg

1 egg yolk

2 1/2 cups all purpose flour, sifted

1 tsp baking soda

1 tsp baking powder

1 Tbsp cornstarch

1/2 tsp salt

2 1/2 cups chocolate chips (semisweet, milk or dark)

1/2 cup milk chocolate chips plus 1 Tbsp vegetable oil

1 tsp vanilla

Preparation

1.

In a bowl of a stand mixer fitted with the paddle attachment add in the butter. Beat until smooth and creamy (~2-3 minutes).

2.

Add in both sugars and beat until well blended. Add in the egg, egg yolk and vanilla and beat until fully incorporated.

3.

In a separate bowl add the flour, baking soda, baking powder, salt and corn starch; whisk to combine.

4.

With the mixer on low, slowly add in the dry ingredients just until combined.

5.

Turn the mixer off and add in 2 cups of chocolate chips. Mix just until incorporated (no more than 10-15 seconds).

6.

Place the dough in a bowl, cover and refrigerate for 1 hour.

7.

When ready to bake, preheat the oven to 325 with the rack in the middle. Line a cookie sheet with parchment paper.

8.

Using a medium cookie scoop, scoop out a 1 1/2″ ball. Roll it in your hands until its smooth.

9.

Place on the parchment and repeat. You should get 9 per pan. Gently flatten the balls to a 3/4″ round disc.

10.

Take the remaining 1/2 cup of chocolate chips and place a few, pointed tip down into the cookie. The base of the chip will be the ‘body’ of your spider.

11.

Bake for 9-11 minutes or until lightly golden brown. Remove from the oven and allow to cool on the pan for 2 minutes.

12.

Remove from the pan and place on cooling rack.

13.

Once the cookies have cooled, melt the 1/2 cup milk chocolate chips with the vegetable oil in 15-20 second increments until smooth and shiny.

14.

Using a toothpick, dip the tip in the chocolate and start to paint legs from the body of the chocolate chip (the flat round part) outward. 8 legs per spider.

15.

Allow to cool completely and the chocolate to harden before storing in an air tight container.

View instructions at
The Kitchen Whisperer

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