Servings: 12 decorated cookies
Equipment
- Piping bag or zip-top bag (for chocolate legs)
Ingredients
- 12 chocolate chip cookies homemade, refrigerated dough, or store-bought
- 12 round chocolate candies like malt balls or melting wafers
- ¼ cup semisweet chocolate chips melted for piping
- 24 candy eyes
Instructions
- Arrange the baked and cooled chocolate chip cookies on a tray.
- Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer to a piping bag or zip-top bag with the tip snipped off.
- If using warm homemade cookies: While cookies are still warm from the oven, press one round chocolate candy into the center of each cookie. Immediately press two candy eyes into the top of the candy so they sink in slightly and set before the chocolate sets.
- If using store-bought or cooled cookies: Use a dab of melted chocolate to attach one round chocolate candy to the center of each cookie. Add two small dabs of melted chocolate on top of the candy, then press on the candy eyes so they set into place.
- Pipe legs around each candy “spider body” with melted chocolate. Let the chocolate set at room temperature until firm before serving.
Notes
- Decorate cookies only after they have cooled slightly so the spider bodies hold their shape.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Double the recipe if you’d like to make 24 spider cookies.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 43mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.4mg
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