These chocolate chip spider cookies are perfect for Halloween! They are so cute and they taste amazing! They are also really fun to make with the kids.

Contents

You Will Need:

Flour

Sugar

Eggs

Tahini

Butter

Vanilla

Chocolate chips

Baking Powder

Bicarb of Soda

Salt

Chocolate melts

Candy eyes

Piping bag

How to make the Chocolate Chip Spider Cookies

Beat together the butter, sugar and tahini until light and fluffy (about 3-5 min). I use my KitchenAid with the paddle attachment but you can also use hand beaters or the Thermomix.

Add the egg/egg yolk and vanilla paste and keep beating for about 3 more minutes.

Mix the dry ingredients in a bowl and then add to the mixer. Mix until just combined (don't over mix).

Add the chocolate chips and fold in. The mixture should be quite wet, rather than dry.

Put the mixture in the fridge for 12 hours/ overnight.

Preheat your oven to 170 degrees Celsius and line a baking tray.

Roll a tablespoon of mixture (not too big though as these spread) per cookie. Leave a decent amount of space between each cookie though.

Place a chocolate melt on top of each ball and push it down slightly. then put the cookies in the oven for 12-15 minutes for soft cookies. If you want crunchy ones give them another 2 or 3 minutes.

Once the cookies are done, melt a handful of the chocolate melts and put in the piping bag. Snip a very small part of the tip on and pipe 4 legs on each side of the chocolate melt on the top of the cookie to create legs. then pipe two dots on the chocolate melt and add the eyes.

Variations

I subtitute the flour for gluten free flour and it works perfectly.

If you don't want to make the cookies from scratch you can just use a packet mix of your favourite cookie.

If you want even easier, you can always buy shop made chocolate chip cookies and add the chocolate melt on top using melted chocolate, then pipe the legs and add the eyes. Everyone will think you made them yourself!

Print Recipe

Equipment

1 baking tray
beaters/ stand mixer
1 piping bag

Ingredients

1 ¼ cups Plain Flour
1 cup Castor Sugar
1 egg
1 egg yolk
½ cup tahini
120 g butter
1 teaspoon Vanilla paste
200 g Chocolate chips
½ teaspoon baking powder
½ teaspoon bicarb soda
pinch salt flakes/ rock salt not table salt

Instructions

Beat together the butter, sugar and tahini until light and fluffy (about 3-5 min). I use my KitchenAid with the paddle attachment but you can also use hand beaters or the Thermomix.
Add the egg/egg yolk and vanilla paste and keep beating for about 3 more minutes.
Mix the dry ingredients in a bowl and then add to the mixer. Mix until just combined (don't over mix).
Add the chocolate chips and fold in. The mixture should be quite wet, rather than dry.
Put the mixture in the fridge for 12 hours/ overnight.
Preheat your oven to 170 degrees Celsius and line a baking tray.
Roll a tablespoon of mixture (not too big though as these spread) per cookie. Leave a decent amount of space between each cookie though.
Place a chocolate melt on top of each ball and push it down slightly. then put the cookies in the oven for 12-15 minutes for soft cookies. If you want crunchy ones give them another 2 or 3 minutes.
Once the cookies are done, melt a handful of the chocolate melts and put in the piping bag. Snip a very small part of the tip on and pipe 4 legs on each side of the chocolate melt on the top of the cookie to create legs. then pipe two dots on the chocolate melt and add the eyes.
Sprinkle salt flakes over the top and serve

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