Spider Chocolate Chip Cookies

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The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!

spider cookie

Spider Chocolate Chip Cookies

Halloween is all about the candy, but I’m team Halloween cookies too. Add a spooky touch to these ultra thin, chewy chocolate chip cookies topped with chocolate spiders!

Looking for more Halloween recipes, try Reese’s Bats, Monster Truck Cake, Ghostly Pizza, and Peanut Butter and Jelly Spiders, next!

Ingredients for Halloween Chocolate Chip Cookies:

“Scroll all the way down to recipe card for exact measurements and a printable option.”

  • Butter- Cut butter into pieces and melt on stove top or in the microwave. Let it completely cool down before adding to the cookie dough. Melted butter makes for a chewer cookie. YUM!
  • Sugars- 50/50 both brown and white sugar.
  • Egg- 2 eggs at room temperature.
  • Vanilla extract
  • Flour- 2 cups of all purpose flour only, is what makes these cookies ultra thin and flat.
  • Baking powder
  • Baking Soda
  • Salt
  • Chocolate Chips-I used semi-sweet chocolate chip.
Halloween chocolate chips

Tips for Making the Best Spider Chocolate Chip Cookies

Measure the Flour Correctly:

The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one.

The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

Do not ever grease your cookie sheets:

Over greasing will make the cookies spread and change texture.

Chocolate Chips:

This recipe calls for 3/4 cups of chocolate chip folded into the dough, but you will need to sprinkle extra chips on top after scooping out the dough and before baking, these extra chocolate chips will be the spiders’ body.

chocolate chip cookies on baking sheet

Don’t over bake!

Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track.

As hard as it may be not to try these cookies, you have to be patient and let them rest for about 5-10 minutes after removing them from the oven.  The additional rest time will allow the under done middle of the cookie to set up. 

cookies topped with spiders

How to Store Spider Chocolate Chip Cookies:

Store leftover cookies in an airtight container for 3 days room temperature. Place in the microwave for a few seconds before serving, if you’d like.

More Cookies Inspired Recipes:

Thin Brown Butter Chocolate Chip Cookies Chocolate

Dipped Heart Cookies

Melting Moments Cookies

Date Roll Cookies

If you’ve tried this Halloween Cookies Chocolate Chip Cookies recipe, or any other recipe on Salt & Sweet, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. Snap a picture and tag me #thesaltandsweetkitchen on my Instagram page!

spider cookie

Spider Chocolate Chip Cookies

Yield: 30 cookies
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!


  • 2 eggs
  • 1 cup unsalted butter- 2 sticks
  • 1 tablespoon vanilla extract
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups mini semi sweet chocolate- plus extra for the spider's body
  • candy eyes


    1. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
    2. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
    3. whisk in eggs and vanilla until combined.
    4. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
    5. Stir in chocolate chips.
    6. Scoop or roll your cookie dough into 2 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    7. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    8. Remove from the oven and let the cookies rest for at least 5-10 minutes.
    9. Once the cookies have cooled, melt about 3 tablespoons of chocolate chips in a microwave safe bowl (check the notes section), then transfer the melted chocolate to a piping bag or a 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 candy eyes above the chocolate chips.
    10. Let the chocolate set then serve and enjoy!


To melt the chocolate chips for the spider's body:

Add chocolate chips in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 2g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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