Description
Delightfully spooky and delicious, these Spiderweb Halloween Cookies are made with rich chocolate dough and decorated with a striking white chocolate web design. Perfect for Halloween gatherings, they’re sure to impress both kids and adults alike!
Ingredients
Scale
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 6 Tbsp (38g) Dutch process cocoa powder
- 1/4 tsp (heaping) salt
- 1 cup (226g) unsalted butter, about halfway softened to room temp
- 1 1/4 cups (150g) powdered sugar
- 2 tsp vanilla extract
- 10 oz bittersweet chocolate, chopped, divided
- 3 oz white chocolate, chopped
Instructions
- Prepare the Dough:
- In a mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until well blended.
- Mix in the vanilla extract.
- Add the flour mixture and mix until combined.
- Divide the dough into two equal portions. Roll each portion into a 4-inch log, smoothing and flattening the ends as you roll.
- Wrap each log in plastic wrap or parchment paper and chill for 2 hours, or until very firm.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one dough log from the fridge and slice it into 1/4-inch thick slices (you should get about 15 slices per log).
- Transfer the slices to one of the prepared baking sheets, spacing them 1 1/2 inches apart.
- Bake in the preheated oven until the cookies are set, about 10 to 13 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Leave the parchment paper on the baking sheet for later use.
- Repeat the slicing and baking process with the second dough log.
- Decorate the Cookies:
- Divide the bittersweet chocolate evenly between two small mixing bowls. Melt one batch in the microwave on 50% power in 30-second increments, stirring between each, until melted and smooth.
- Place the white chocolate in a third mixing bowl and melt in the microwave in 30-second increments, stirring between each, until melted and smooth. Transfer the melted white chocolate to a piping bag fitted with a small #4 round tip.
- Dip the cooled cookies into the melted bittersweet chocolate, turning to coat evenly. Let the excess chocolate drip back into the bowl, then transfer the cookies to the parchment-lined baking sheets.
- Immediately after dipping each cookie, pipe a dot of white chocolate in the center, followed by three concentric rings around the dot. Using a toothpick, start from the center dot and pull outward to the edge, creating a web pattern. Repeat this step until all cookies are decorated.
- If the bittersweet chocolate starts to cool and harden, reheat as necessary. If you run out of chocolate, melt the remaining batch.
- Let the chocolate set at room temperature or place the cookies in the fridge to speed up the setting process.
Notes
Store the cookies in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks or freeze for up to 3 months, using parchment paper between layers to prevent smudging.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg