Best Chocolate Cookie Spiders Recipe By Tasty Recipes

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed.
• Add the eggs, one at a time, beating between each addition then add the flour mixture and beat just until combined.
• Add the chocolate chips and beat until incorporated then cover and refrigerate the dough for a minimum of 2 hours and up to overnight. (See Kelly's Notes.)
• Preheat the oven to 375°F and line two baking sheets with parchment paper or Silpat baking mats.
• Using two spoons or an ice cream scoop, portion out about 2 tablespoons of the dough into mounds, spacing the mounds at least 2 inches apart. Add 2 or 3 additional chocolate chips to the tops of the cookies. (These will be the spider "bodies.")
• Bake the cookies for 9 to 11 minutes or until they are set around the edges but still slightly underbaked in the centers. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
• Once the cookies have cooled, melt the chocolate candy melts per the package instructions then transfer the chocolate to a piping bag or sealable plastic bag. Snip off the tip then pipe spider "legs" coming out of the chocolate chips on the tops of the cookies. Attach the spider "eyes" by adding two dots of chocolate above the chocolate chips then attaching the candy eyes. Let the chocolate set then serve.

SPIDER COOKIES

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.

CHOCOLATE SPIDERS

Steps:

• In a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. Refrigerate until firm, about 20 minutes.

CHOCOLATE SPIDERS

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

HALLOWEEN PEANUT SPIDER COOKIES

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.