Halloween is not Halloween if there is nothing (slightly) creepy on the table to eat. Halloween without anything remotely creepy is out of the question for us. We don’t dress up nor go to Halloween parties – but baking with blood, skulls, and bugs is so much fun and a must-do each year. So how about some Spider Chocolate Chip Cookies? They’re not really creepy, but still spooky enough I think. At least for some people out there ;)
I have to admit that I am not the biggest fan of spiders. I don’t mind them when they are on the balcony or other places outside. In my bedroom over the bed – not so much ;P They are not doing anything, I know, but still… I prefer when they are out of my reach when I am about to take a nap ;P
These spider fellas here on the chocolate chip cookies are really harmless though. Honestly, I think they look quite cute and sweet. Not only because a lot of sugar and chocolate has been used when making these cookies ;P Those little spiders are only sitting there doing nothing. Pretty relaxed spiders I’d say.
I made these cookies with one of my standard chocolate chip cookie recipes. I baked them a little smaller than usual though. I wanted the spiders to look proportionately large on the cookies, so the cookies themselves had to shrink a bit. If you bake the cookies in a regular size, you’ll get about 15 cookies instead of the 25 cookies here in the recipe.
About those chocolate-covered raisins I used for the spider bodies – I know some people have problems with that. Some people just don’t like raisins. Well ;) If you find something else that matches the size of the Maltesers – go for it. Maybe some small chocolate-covered peanuts? There are probably many small round chocolate-covered sweets out there I don’t know about :P
In case you need more ideas for Halloween snacks – have a look here. As mentioned before – I already got some Halloween recipes here on the blog ;)
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter, melted and warm to the touch
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) chocolate chips (if possible sugar-free*)
For the decoration:
25 Maltesers
25 chocolate-coated raisins
some melted chocolate
Für den Teig:
120g Butter, geschmolzen und handwarm
100g Zucker (oder Xylit)
50g brauner Zucker (oder Xylit)
1 Ei (M)
1 TL Vanille Extrakt
180g Mehl (Type 550)
1/2 TL Backpulver
1/4 TL Salz
150g Schokoladendrops (ggf. zuckerfrei*)
Für die Dekoration:
25 Maltesers
25 Schokoladenrosinen
geschmolzene Schokolade
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* or spoons and place small dough portions with enough space in between on the baking sheet, then bake for about 11-12 minutes. The edges of the cookies should be firm, but the centers of the cookies can still be a bit soft. Remove from oven and press the round end of a wooden spoon (or something similar) into the cookies to create a small depression where the Maltesers and chocolate-coated raisins can go in later. Let cool completely. Repeat with the rest of the dough until everything has been used.
3. To decorate the cookies melt some chocolate and fill into a small piping bag. Cut off the tip (just a bit to be able to draw fine lines) and fill some chocolate into the depressions you created in the cookies. Pipe eight legs with the melted chocolate onto the cookies and press the Maltesers and chocolate raisins into the chocolate. If you like, you can also pipe a cross on each Malteser and some eyes on the chocolate raisins. Let dry completely.
2. Den Backofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem kleinen Cookie-/Eisportionierer* oder Löffeln Teig mit genügend Abstand zueinander auf das Blech setzen und dann für etwa 11-12 Minuten backen. Die Ränder der Cookies sollten fest sein, die Mitte der Cookies sollte aber noch nicht komplett durchgebacken sein. Aus dem Ofen holen und mit Stielende eines Kochlöffel o.Ä. eine Vertiefung in die Mitte der Cookies drücken – hier kommen später die Malteser und Schokoladenrosinen rein. Komplett abkühlen lassen. Mit dem restlichen Teig wiederholen, bis alles aufgebraucht ist.
3. Für die Dekoration etwas Schokolade schmelzen und in einen kleinen Spritzbeutel füllen. Die Spitze nur knapp abschneiden, damit man feine Linien hinbekommt. Etwas Schokolade in die Vertiefungen in den Cookies hinein spritzen, dann rundum acht Spinnenbeine aufspritzen und jeweils einen Malteser und eine Schokoladenrosine in die Vertiefung hineindrücken. Wer mag, kann noch ein Kreuz auf den Malteser und zwei Augen auf die Rosine aufspritzen. Schokolade trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Spider Halloween Chocolate Chip Cookies
- Prep Time: 00:30
- Cook Time: 00:12
- Total Time: 01:00
- Yield: 25 1x
- Category: Cookies
- Cuisine: America
- Diet: Vegetarian
Description
Halloween is perfect for some scary bakes like these Spider Halloween Chocolate Chip Cookies. Adorably scary I guess ;P
Ingredients
For the dough:
1/2 cup (120g) butter, melted and warm to the touch
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) chocolate chips (if possible sugar-free *)
For the decoration:
25 Maltesers
25 chocolate-coated raisins
some melted chocolate
Instructions
1. Melt the butter and let cool down slightly, then add together with the two sugars (or xylitol) to a bowl and mix on high for about 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold in. Cover the bowl and place in the fridge for about 1-2 hours.
2. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* or spoons and place small dough portions with enough space in between on the baking sheet, then bake for about 11-12 minutes. The edges of the cookies should be firm, but the centers of the cookies can still be a bit soft. Remove from oven and press the round end of a wooden spoon (or something similar) into the cookies to create a small depression where the Maltesers and chocolate-coated raisins can go in later. Let cool completely. Repeat with the rest of the dough until everything has been used.
3. To decorate the cookies melt some chocolate and fill into a small piping bag. Cut off the tip (just a bit to be able to draw fine lines) and fill some chocolate into the depressions you created in the cookies. Pipe eight legs with the melted chocolate onto the cookies and press the Maltesers and chocolate raisins into the chocolate. If you like, you can also pipe a cross on each Malteser and some eyes on the chocolate raisins. Let dry completely.
Notes
Happy Halloween!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
