TARANTULA COOKIES

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Tarantula Cookies image

Provided by Clare Crespo

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Halloween     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes approximately 25-30 cookies

Number Of Ingredients 15

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
  • 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
  • 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
  • 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
  • 6. Bake until cookies start to brown around edges, about 7-10 minutes.
  • 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
  • 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
  • 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!

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