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Spooky Spider Cookies with Pretzel Legs: Easy Halloween Treat

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Rich chocolate cookies with salty pretzel legs and candy eyes, perfect for Halloween parties. These spooky treats are easy to assemble and deliver a delicious salty-sweet flavor.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 60–70 mini pretzel twists
  • About 24 pairs candy eyes
  • ½ cup (85g) semi-sweet chocolate chips (for melting)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down sides halfway through.
  3. Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture in three additions, mixing on low speed just until flour disappears after each. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 2 hours).
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls. Place on prepared baking sheets, spacing 2 inches apart. Makes about 24 cookies.
  8. Bake for 10-12 minutes until edges are set but centers are still soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Once cookies are cool, gently insert 4 mini pretzel twists into each side of each cookie, angling slightly outward. Insert about halfway.
  10. Melt chocolate chips in small saucepan over low heat or microwave in 20-second bursts, stirring between each. Dip back of each candy eye into melted chocolate and press onto cookie. Place two eyes on each spider.
  11. Let cookies sit at room temperature for 15-20 minutes until chocolate hardens. Serve.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Insert pretzels gently with a twisting motion to avoid cracking cookies. For best crunch, add pretzels and eyes the day of serving. Store in airtight container at room temperature for up to 5 days (pretzels soften after 3 days).

Nutrition

Keywords: Halloween cookies, spider cookies, pretzel legs, chocolate cookies, easy Halloween treat, spooky cookies

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