Tarantula Cookies
Tarantula Cookies might just be the perfect Halloween cookie. These spooky treats have hairy arms and legs, but these are spiders you’ll want to bite!
Servings 25 cookies
Calories 240kcal
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine grain salt
- 1/8 teaspoon baking soda
- 10 tablespoons unsalted butter softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 bag thin, short pretzel sticks 8 ounce bag, more or less for legs
- 11.5 ounces chocolate chips
- 2 tablespoons vegetable oil
- chocolate sprinkles
- small red candies
Instructions
- Preheat the oven to 350° F.
- In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon fine grain salt, 1/8 teaspoon baking soda
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.10 tablespoons unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
- Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.2 tablespoons unsweetened cocoa powder
- Roll a tablespoon-sized ball of dough, and place it on a parchment paper lined baking sheet.
- Arrange eight pretzel sticks around the ball like spokes on a wheel. Break the pretzel sticks in half if they are long.1 bag thin, short pretzel sticks
- Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
- Bake until the cookies start to brown around the edges, about 7-10 minutes.
- Remove from the oven. Place the baking sheet on a wire cooling rack, and let the cookies cool on the baking sheet for about 5 minutes.
- Lift the cookies from the baking sheets with a spatula, and place directly on wire cooling racks. Let cool completely. Place the racks on sheets of parchment paper, aluminum foil, or waxed paper.
- In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.11.5 ounces chocolate chips, 2 tablespoons vegetable oil
- Turn a spider upside down, and dip into the melted chocolate. Shake a little to remove excess chocolate. Place on the wire rack and continue dipping cookies. Spread any missed spots with the tip of your finger.
- Sprinkle with chocolate sprinkles to coat.chocolate sprinkles
- Press in two red candy eyes on the front of the head.small red candies
- Place spiders on trays in the fridge until the chocolate sets.
Notes
Store cookies in an airtight container in the fridge for up to a week. For longer storage, these cookies freeze well in an airtight container for up to a couple months.
Makes approximately 20-30 cookies
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 179IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 2mg
