skip to main content

Spider Cookie Bakes

It’s not all about pumpkin carving at Halloween. Why not celebrate with some spooky bakes? We’ve opted for Spider Cookies this year as they look seriously cute and taste delicious. However, ours look better from a distance! Our cheats include: using icing sugar and melted chocolate for the eyes (which saves on buying them), and leaving the cookie dough in the fridge overnight; which really brings out the caramel flavour.

Looks-wise, we could do better, but as they say on The Great British Bake Off, the cookie flavour and texture is there. All members of the family will love these with or without a cuppa.

The recipe (for 12 cookies)

For the cookie dough mixture

  • 100g of granulated sugar
  • 165g of brown sugar
  • 1 teaspoon salt
  • 115g of unsalted butter(115 g), melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 155g of all-purpose flour
  • Half a teaspoon of baking powder
  • 110g of broken up milk chocolate 
  • 110g of broken up dark chocolate (or double of either the milk or dark chocolate)

For the eyes and body

  • 150g of melted milk chocolate or dark chocolate
  • A packet of 12 or more rolos (or similar)
  • For the white eyeballs: 20g of icing sugar with half a teaspoon of water
Spider cookies3

The method

Make the cookie dough mixture, and bake the cookies first:

  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps
  2. Whisk in the egg and vanilla, beating until the mixture leaves peaks that remain for a while before falling back into the mixture
  3. Sift in the flour and baking powder, then fold the mixture with a spatula (don't overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies)
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes (or overnight for a more intense caramel flavour) 
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper
  6. Scoop the dough with an ice-cream scoop (or use two spoons) onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly
  7. Bake for 12-15 minutes, or until the edges have started to barely brown
  8. Cool completely

For the body and eyes: 

  1. Place a rolo (or similar) in the centre of the cookie
  2. Melt the chocolate and fill an icing bag with it. Carefully create spider's legs with lines of chocolate from the rolo to the cookie edges (make either 6 of 8 legs on each depending on cookie size)
  3. Whisk the icing sugar with a tiny bit of water until it forms quite a dense icing. Take some out and roll into a ball, then place two balls on top of the rolo (use a small bit of melted chocolate as glue to set them in place if needed)
  4. With the remaining melted chocolate, gently squeeze a very small dot in the centre of each white (eye) ball
  5. Leave to cool for around 30 minutes for the chocolate to set


Credit: for the cookie dough recipe