Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours
Yield: 12 cookies
Category: dessert
Method: oven
Cuisine: american
Cooking
Double Chocolate Spiderweb Cookies
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Double Chocolate Spiderweb Cookies
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Happy spooky season! These double chocolate spiderweb cookies made with a fudgy chocolate cookie loaded with chocolate chips and Oreo pieces and topped with white chocolate spiderwebs are the perfect spooky treat to celebrate Halloween!
Spiderweb Brownies
Is it even Halloween if you don’t make a spooky dessert? For me–no. Spooky season is the perfect excuse to whip up these delicious, seasonal double chocolate cookies covered with “spiderwebs” (it’s edible; don’t worry). They’re made with a super fudgy chocolate cookie loaded with Oreo cookie pieces and chocolate. Finish them off with a white chocolate spiderweb drizzle and spooky sprinkle and you have yourself the quintessential Halloween cookie. Kids and grown-ups alike love these and they come together in a pinch when you need a Halloween themed treat ASAP!
What are spiderweb cookies?
I’m so happy you asked. These spooky spiderweb cookies are made with our favorite dark chocolate cookie dough base…except we also loaded them up with Oreo cookies to pack even more chocolate in there. Bake them off and let the cookies cool before drizzling with white chocolate and topping with your Halloween sprinkle of choice and more crushed up Oreos!
Ingredients you’ll need to make these Halloween cookies
I must confess–I’m looking at these photos and realizing we also could have called these mummy cookies, but….too late!
These spiderweb cookies truly couldn’t be easier to make AKA my favorite kind of dessert. You’ll make a one bowl double chocolate cookie and top them off with drizzles of white chocolate and Halloween sprinkles et voila–spooky cookies!
- White Chocolate: You’ll need white chocolate to make the “spiderwebs” for these cookies. Simply melt it down in the microwave with a little coconut oil and drizzle all over the cookies to make webs!
- Spooky Sprinkles: We used spider sprinkles, but eyeballs, witch hats, zombies, or any other fun halloween sprinkle will do the trick!
How to store these chocolate spiderweb cookies for maximum freshness?
These cookies will stay soft and chewy up for up to 5 days if you keep them tightly covered or in an airtight container in the fridge! You can also keep them at room temperature but they tend to go a little stale after day 3 when kept on the counter! Be sure to let the white chocolate set completely before stacking them to store or you’ll end up with a white chocolate mess!
Halloween is all about the sweets and it’s pretty lame that grown-ups don’t get to trick-or-treat, so it’s the perfect excuse to whip yourself up your own treat. We hope you love these chocolate spiderweb cookies for all your Halloween occasions!
Happy baking!
XXX
Units:
Ingredients
For the double chocolate cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup crushed Oreo cookies
- 1/4 cup semisweet or dark chocolate chips
For the spiderweb topping
- 4 ounces white chocolate, chopped
- 1 teaspoon coconut oil
- Halloween sprinkles
- Oreo crumbs
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed to combine, then increase to medium-high and beat until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
4. Stop the mixer and scrape down the bowl, then add the flour, cocoa powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
5. Add the Oreo cookie pieces and chocolate chips into the batter, mixing until the chips are evenly incorporated.
6. Use a 2 ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes.
7. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.
8. Once the cookies are completely cool, combine the chopped white chocolate and coconut oil in a microwave safe bowl and microwave for in 15 second increments, stirring between each until the white chocolate is completely melted. Drizzle the cooled cookie with the white chocolate and top with sprinkles and Oreo cookie crumbs. Let the white chocolate set completely before serving!
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