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 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!
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.
Flour- 2 cups of all purpose flour only, is what makes these cookies ultra thin and flat.
Chocolate Chips-I used semi-sweet chocolate chip.
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.
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.
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.
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 or any other recipe on The Salt and Sweet Kitchen, 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! 🙂