Introduction: Spider Infested Chocolate Chip Cookies

About: I am a blogger ( and author of Hungry Halloween, a Halloween cookbook, and I am passionate about creating chocolate and edible art (themed cuisine) for holidays and special occasions.
Add some chocolate spiders to a batch of perfectly innocent looking chocolate chip cookies and you might just see people jump at the site of them this Halloween. 

Step 1: Chocolate Chip Cookie Dough


12 tablespoons unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips (larger size chips work best, like Kroger's Private Selection or Ghiradeli 


mixing bowl
electric mixer
baking sheets lined with parchment paper
optional: #16 ice cream scoop
squeeze-it mold painter bottle and a #2 pastry tip, or a disposable pastry bag or zip top bag


Heat oven to 325 degrees Fahrenheit. 

Melt butter in a mixing bowl. Add the brown sugar and granulated sugar and beat on medium speed until well blended. Add the egg, egg yolk, and vanilla extract and beat until fully incorporated. 

Step 2: Add Dry Ingredients and Chocolate Chips

Pour the flour, salt, and baking soda into another bowl. Stir it with a fork. Add it to the wet ingredients and beat just until incorporated.

Fold about 1 1/2 cups of the chocolate chips into the batter.

Step 3: Scoop Out Cookie Dough

Scoop out 18 cookies. Place the cookies on a parchment paper lined baking sheet. Place a few of the reserved chocolate chips on top of each cookie. Remember to keep about 2 ounces (1/3 cup) of the chips for the spiders.

Bake cookies for 14-18 minutes until golden brown around the edges.

Step 4: Pipe on Chocolate Spider Legs and Heads

Allow cookies to cool before turning the chocolate chips into spiders. 

Place the reserved 2 ounces of chocolate chips in a small microwave safe bowl. Heat for 20 seconds on high, remove and stir, then heat for 15 seconds, and stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat for 10 second increments, stirring after each, until melted. Pour into a disposable pastry bag  or a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or zip top bag with the tip snipped off. 

Pipe spider heads and legs around a few chocolate chips on each cookie.  Allow to dry. 

Step 5: Now, Give Them to Family and Friends and See Who Jumps or Squirms.

These are best eaten within 3 days, but can be frozen for up to a month.

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