Description
These fun and festive Halloween Spider Cookies are soft, buttery treats decorated with Maltesers, melted chocolate, and white icing to resemble creepy crawly spiders. Perfect for Halloween parties or a spooky snack, they combine a tender cookie base with playful candy decorations for an eye-catching dessert.
Ingredients
Scale
Cookie Dough
- 150g butter
- ½ cup brown sugar (100g)
- ½ cup white sugar (110g)
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour (300g)
- ¼ tsp salt
- 1 tsp baking soda
- 2 Tbsp cornflour
Decorations
- 140g bag Maltesers
- 100g dark chocolate, melted
- 1 small tube white icing
Instructions
- Melt Butter and Mix Wet Ingredients: In a large glass bowl, melt the butter in the microwave for 30 to 50 seconds. Whisk the melted butter, then add the brown sugar, white sugar, egg, and vanilla essence. Mix these together until the mixture is smooth and free of lumps.
- Add Dry Ingredients and Form Dough: Sift the plain flour, salt, baking soda, and cornflour over the wet mixture. Fold everything together gently until fully combined. The dough will be soft but thick. If it feels too warm or soft, chill it in the fridge or freezer until it firms up enough to roll.
- Preheat Oven: Preheat your oven to 170°C fanbake (about 338°F).
- Shape Cookies: Roll the dough into balls weighing approximately 30-40g each (about 2 tablespoons or use a 40mm cookie scoop). Place the dough balls on a lined baking tray and gently press them down slightly to flatten.
- Bake Cookies: Bake the cookies for 12-15 minutes until they are golden on the outside but still very soft in the center. Remove them from the oven carefully.
- Insert Maltesers: While the cookies are still warm, push two Maltesers into each cookie to create the spider’s body and head. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
- Decorate Legs with Chocolate: Melt the dark chocolate and place it into a small ziplock bag. Cut a tiny hole in one corner of the bag and pipe four chocolate legs on each side of the Maltesers on each cookie.
- Add Eyes with Icing and Chocolate: Use white icing to pipe two dots on each spider for eyes. Then add small dots of melted chocolate inside each white dot to form pupils and make realistic eyeballs.
- Set and Serve: Allow the chocolate legs and eyes to harden at room temperature. Once fully set, your spider cookies are ready to enjoy. Store leftovers in an airtight container for up to one week.
Notes
- You can use a size 40mm cookie dough scoop to shape the cookies evenly.
- To make chocolate chip cookies, add 1 cup of chocolate chips to the dough mixture before refrigerating.
- Candy eyeballs from specialty cooking stores can be used as an alternative to piped icing eyes for a quicker decoration.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
