HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS
I love chocolate chip cookies, so when I was baking for Halloween I turned the chocolate chips into little spiders. I only drew 3 legs on each side, there wasn't room for 4, so my spiders were little 6-legged creatures.
Provided by Becky Held
Categories Desserts Cookies Drop Cookie Recipes
Time 42m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
- Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
- Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
- Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17 g, Cholesterol 17.9 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 112 mg, Sugar 11.3 g
SPOOKY SPIDER COOKIES
Keep the creepy coming with these Oreo® Spider Cookies. They're the perfect touch to your tray of treats and super easy to put together. When time is short and imaginations are running wild, call the family to help you put together these delicious treats and spin a web of spectacular around your tastebuds. These Oreo® Spiders only take a few ingredients, making it the perfect treat to plan for a quick and yummy Halloween activity.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
- With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
SPOOKY CHOCOLATE SPIDERS FOR HALLOWEEN
I was going through my old recipe box and found these quick and easy spiders that even young kids will love to make. Cute and quick on a cookie tray for Halloween.
Provided by Family Favorites
Categories Chocolate
Time 10m
Number Of Ingredients 3
Steps:
- 1. Line 2 baking sheets with parchment paper. Melt chocolate chips in the microwave for 1 minute. If not fully melted, cook for 10 second bursts until fully melted.
- 2. Stir in chow mein noodles. Drop by tablespoons onto parchment paper. Using a toothpick, gently lift up a few noodles to form "legs". Add eyes.
- 3. Refrigerate until hardened.
HALLOWEEN CHOCOLATE SPIDERS
"Turn your kitchen into a 'web site' by preparing a batch of these creepy candy spiders," chuckles field editor Sandi Pichon of Slidell, Louisiana.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50% power, stirring after 30 seconds. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. , Refrigerate until firm, about 20 minutes.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SCARY PEANUT BUTTER SPIDER COOKIES
These scary spider cookies are entertaining for little ones and adults to make together. From pushing chocolate candies into warm cookies, to drawing spider legs with chocolate and making silly eyes, there's plenty of fun for everyone.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
- Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
- Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
- Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
- When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
- When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
- To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.
CHOCOLATE SPIDER COOKIES
Create some magic in the kitchen this Halloween with these spooky chocolate spiders
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 14
Number Of Ingredients 4
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
- Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
- Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
- Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.
Nutrition Facts : Calories 201 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium
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- Place 1/2 cup of semi-sweet chocolate chips (or 1 dark chocolate bar) in a pan over medium heat and melt.
- Carefully pour melted chocolate into a plastic freezer bag. Cut a small hole at the end of the bag. I recommend using 2 bags: one with the smaller hole, another – with the bigger hole. Use the bag with the bigger hole to draw bigger bugs, and the bag with the smaller hole – for smaller bugs. It is also easier to use the bag with the bigger whole to draw the bodies of bugs, and the bag with smaller hole – to draw legs, tails, etc.
- Draw bugs, snakes, worms, anything you like – on parchment paper. You can even add little eyes by using cake decorations. It’s surprisingly easy to draw chocolate bugs even if you’ve never done it before. The shapes are pretty basic. Just draw a bulky body, then legs.
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