CUTE SPIDER COOKIES
A sugar cookie with a chocolate spider on top - so cute, it's scary!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 24 (1 1/4 inch) balls; place on ungreased large cookie sheets 2 inches apart. Flatten slightly.
- Bake 8 to 10 minutes or until light golden brown. Cool on cookie sheets 2 minutes. Move to cooling rack to cool completely, about 30 minutes.
- Spoon vanilla frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Working from center to outer edge, pipe frosting to form spiral design on top of cookie. Working from center of spiral to outer edge, pipe several lines to form web design.
- Spoon chocolate frosting into small resealable freezer plastic bag; partially seal bag. Cut small tip from one corner of bag. Squeeze bag to pipe small circle of frosting on cookie. Turn peanut butter cup top side down on circle of frosting. Pipe 8 lines for spider legs around peanut butter cup; pipe 2 small dabs of frosting, and attach 2 eyeballs. Repeat decorating steps with remaining cookies (use photo as guide).
- Store covered at room temperature with waxed paper between layers.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 19 g, TransFat 0 g
SPIDER COOKIES
These Chocolate Chip Spider Cookies are proof that you don't need to be a professional baker or have any special equipment to make a super cool, creepy Halloween treat.
Provided by Lauren Allen
Categories Dessert
Time 22m
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- In a medium bowl mix together flour, salt, and baking soda..
- In a separate large mixing bowl beat the butter and sugars together with an electric mixer until well blended.
- Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined.
- Gently stir in ¾ cup chocolate chips. The dough will be soft.
- Gently scoop dough into balls and place on a parchment lined cookie sheet. Bake for 10-12 minutes.
- Remove from oven and place 3-4 chocolate chips into the tops of each cookie, point side up.
- Add remaining chocolate chips to a microwave safe bowl and microwave, on low power, stirring every 30 seconds, until melted.
- Just barely cut the corner off of a small ziplock bag (you want the hole to be very small to make your spider legs). Spoon the melted chocolate into the bag and use it draw spider legs on the sides of the chocolate chips.
- Store cookies in an airtight container or freeze in a freezer ziplock bag.
Nutrition Facts : Calories 367 kcal, Carbohydrate 46 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 37 mg, Sodium 205 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
CHOCOLATE SPIDER COOKIES
Create some magic in the kitchen this Halloween with these spooky chocolate spiders
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 14
Number Of Ingredients 4
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
- Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
- Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
- Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.
Nutrition Facts : Calories 201 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium
HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS
I love chocolate chip cookies, so when I was baking for Halloween I turned the chocolate chips into little spiders. I only drew 3 legs on each side, there wasn't room for 4, so my spiders were little 6-legged creatures.
Provided by Becky Held
Categories Desserts Cookies Drop Cookie Recipes
Time 42m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
- Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
- Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
- Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 112 mg, Sugar 11.3 g
CHOCOLATE SPIDERS
My German friend Anja introduced me to these and they are fantastic. One of the fastest recipes going and very more-ish indeed. The cook time is usually the time needed in the fridge to let them set
Provided by Missy Wombat
Categories Drop Cookies
Time 25m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
- If not melted and then microwave again in 5 second intervals.
- Mix well until it is a smooth paste.
- Add noodles and coat them well.
- Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
- Place in fridge until the chocolate sets.
- You can also give these spiders eyes by sticking chocolate chips onto them.
CHOCOLATE COOKIE SPIDERS RECIPE BY TASTY
Here's what you need: black shoestring licorice, chocolate sandwich cookies, chocolate frosting, mini chocolate candies
Provided by Geico
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cut the black shoestring licorice into 60 small pieces, about 1½ inches (3.8 cm) long.
- Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
- Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
- Enjoy!
Nutrition Facts : Calories 22 calories, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
PEANUT BUTTER SPIDER COOKIES
This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.
Provided by What's for dinner, mom?
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
- Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
- Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
- Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
- Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
- Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
- Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.4 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 78 mg, Sugar 10.1 g
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