SPIDER COOKIES
These old-fashioned cookies are known by several names, including "Spider Cookies". Easy, no-bake confections.
Provided by My Island Bistro Kitchen
Categories Snack
Number Of Ingredients 8
Steps:
- In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
- Remove from heat and add vanilla. Stir.
- In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
- Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
- Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
- Store in airtight container. These cookies also freeze well.
CHOCOLATE SPIDERS
Fast, and easy. My mom used to make them all the time. These can be made for Halloween treats, or Christmas Candy.
Provided by JSS6801
Categories World Cuisine Recipes Asian
Time 30m
Yield 20
Number Of Ingredients 2
Steps:
- Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 17.6 g, Fat 12.7 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 53.7 mg, Sugar 0.4 g
NO BAKE CHOCOLATE HAYSTACK COOKIES
So good and easy to make! My siblings and I made huge batches of these cookies Sunday afternoons, and they were usually gone by Tuesday! The time for boiling the mixture is listed at 5 minutes, but if you cook it a little less, the cookies are chewier.
Provided by Shawnee TX
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
- Heat to boiling, stirring frequently.
- When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
- Remove pan from heat and mix in vanilla, oats and coconut.
- Drop by spoonfuls onto wax paper.
- Work quickly!
- Let cool.
- Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.
SPIDER BISCUITS
Create these cute spider biscuits with kids as part of a Halloween party feast. Children will love adding the spooky chocolate spider legs and icing eyes
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 27m
Yield Makes 20
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
- Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they'll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
- Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE SPIDER COOKIES
Create some magic in the kitchen this Halloween with these spooky chocolate spiders
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 14
Number Of Ingredients 4
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
- Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
- Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
- Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.
Nutrition Facts : Calories 201 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium
CHOCOLATE COOKIE SPIDERS RECIPE BY TASTY
Here's what you need: black shoestring licorice, chocolate sandwich cookies, chocolate frosting, mini chocolate candies
Provided by Geico
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cut the black shoestring licorice into 60 small pieces, about 1½ inches (3.8 cm) long.
- Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
- Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
- Enjoy!
Nutrition Facts : Calories 22 calories, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
SCARY PEANUT BUTTER SPIDER COOKIES
These scary spider cookies are entertaining for little ones and adults to make together. From pushing chocolate candies into warm cookies, to drawing spider legs with chocolate and making silly eyes, there's plenty of fun for everyone.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
- Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
- Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
- Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
- When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
- When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
- To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.
PEANUT BUTTER SPIDER COOKIES
This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.
Provided by What's for dinner, mom?
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
- Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
- Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
- Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
- Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
- Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
- Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 14.4 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 78 mg, Sugar 10.1 g
HALLOWEEN PEANUT SPIDER COOKIES
These cute spider cookies are so easy. They'll be the star at your next Halloween party! -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 38m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.
Nutrition Facts : Calories 138 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
SPIDER COOKIES
Very easy to make, very rich cookies. One is actually enough! I have never been able to get these to look like spiders, and they make me think of the various "Bird's Nest" cookies. They are fun for Halloween, though! DO keep these in the freezer--they get messy really fast!
Provided by bellacola
Categories Drop Cookies
Time 15m
Yield 40 cookies
Number Of Ingredients 4
Steps:
- Melt the chocolate and butterscotch chips together in the microwave or in a double boiler.
- Mix in the chinese noodles and peanuts.
- Form (as best you can) into spiders (about a tablespoon) on a cookie sheet lined with waxed paper.
- Freeze until firm.
- Store in the freezer.
Nutrition Facts : Calories 225.6, Fat 15, SaturatedFat 5, Sodium 72.8, Carbohydrate 21.1, Fiber 2, Sugar 10.8, Protein 4.7
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