Spider Web Cookies
Delightful chocolate cookies topped with marshmallows and a whimsical spider web design, perfect for Halloween and family gatherings.
Ingrédients
Cookie Base Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 ½ cups brown sugar, packed
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups milk or semi-sweet chocolate chips
Topping Ingredients
- 10 oz bag mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Gather all necessary ingredients and tools.
Making Cookie Dough
- In a large bowl, cream together the room-temperature unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes with an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt.
- Gradually add the dry mixture into the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips.
Baking
- Using a cookie scoop or spoon, scoop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes until edges are set and centers look slightly underbaked.
- As soon as cookies come out of the oven, gently press a few mini marshmallows into the center of each cookie.
- Return to the oven for an additional 2 to 3 minutes until marshmallows puff up but don’t turn brown.
Decorating
- Once cookies are cool, melt some chocolate and fill a piping bag or a zip-top bag with the melted chocolate.
- Drizzle lines across each cookie to create the spider web design.
Serving
- Allow cookies to cool completely on the baking sheets before transferring to a wire rack.
- Enjoy your delicious Spider Web Cookies!
Notes
Store in an airtight container at room temperature for up to five days. For longer storage, freeze in a sealed bag with parchment paper between layers for up to three months.