Chocolate Chip Spider Cookies
Chocolate chip cookies get a seasonal makeover when you turn chocolate chips into tiny spiders!
Servings: 24 cookies
- 1/2 cup butter softened
- 1/2 cup crisco butter flavored
- 1 cup white (granulated) sugar
- 1 cup brown sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 cups chocolate chips
- 2 Tablespoons melted chocolate
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a large bowl mix the flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until light and fluffy.
Mix in the eggs and vanilla until combined.
Mix in the dry ingredients until combined.
Fold in the chocolate chips.
Roll dough into 1-2 inch balls and place evenly apart on prepared baking sheet.
Bake for 8-10 minutes.
Remove from oven and place 3 chocolate chips, pointed side inside each cookie.
Use a piping bag or a toothpick to make spider legs on each chocolate chip with the extra melted chocolate.
- The combination of butter and crisco is my favorite! Butter is better for flavor, but the crisco helps keep the cookies light and fluffy. If you only have butter or crisco, you can still make this.
- Variations: You can try this recipe with different types of chocolate chips. Try chunks, white chocolate, dark chocolate, butterscotch or peanut butter.
- Make sure the cookies are completely cooked before piping the legs.
- Use a toothpick or extra small piping bag to get the lines precise.
- Cool completely before moving.
- Make it gluten free by replacing flour with a 1/1 gluten free all purpose flour replacement.
- Use sea salt for best flavor
Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 191mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 18mg | Iron: 1mg