Halloween Spider Cookies (Printable Version)
Soft, buttery cookies decorated with Maltesers and chocolate for a spooky Halloween treat everyone will enjoy.
# What You'll Need:
→ Cookie Dough
01 -
10.5 tablespoons unsalted butter
02 -
0.5 cup packed brown sugar
03 -
0.5 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
0.25 teaspoon salt
08 -
1 teaspoon baking soda
09 -
2 tablespoons cornstarch
→ Decorations
10 -
1 standard bag Maltesers (5 ounces)
11 -
3.5 ounces dark chocolate, melted
12 -
1 small tube white icing
# Step-by-Step Guide:
01 -
Place butter in a large microwave-safe bowl and microwave for 30 to 50 seconds until soft and partially melted.
02 -
Whisk the melted butter until smooth. Add brown sugar, granulated sugar, egg, and vanilla extract and mix until fully combined with no lumps.
03 -
Sift all-purpose flour, salt, baking soda, and cornstarch over the wet mixture. Fold in gently until a thick dough forms.
04 -
If the dough is too warm or soft to shape, place it in the refrigerator or freezer until firm enough to roll.
05 -
Preheat oven to 340°F with convection.
06 -
Roll dough into balls, using about 2 tablespoons each. Arrange on a lined baking sheet and gently flatten them.
07 -
Bake in preheated oven for 12 to 15 minutes, or until golden outside and soft in the center. Remove from oven.
08 -
While cookies are still warm, gently press two Maltesers into each cookie to form the spider bodies.
09 -
After 10 minutes on the tray, transfer cookies to a wire rack and cool completely.
10 -
Melt the dark chocolate and pour into a small ziplock bag. Cut a tiny hole in a corner for piping.
11 -
Pipe four chocolate legs emerging from each side of the Maltesers to resemble spider legs.
12 -
Pipe two dots of white icing as eyes on each spider body, then dot with melted chocolate for eyeballs.
13 -
Allow chocolate and icing to fully harden before serving.
14 -
Store in an airtight container for up to one week to maintain freshness.
# Additional Notes:
01 -
Use a ziplock bag for precise piping of chocolate legs.
02 -
Rolling the dough balls evenly ensures consistent baking.