Halloween Spider Cookies Food

HALLOWEEN CHOCOLATE CHIP COOKIES WITH SPIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, salt, and baking powder in a large bowl and stir with a fork to mix ingredients well.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until smooth and fluffy. Add in flour mixture, 1 cup at a time, and mix in with a spatula until well incorporated. Fold in 1 1/2 cups chocolate chips until well combined.
• Drop cookies onto ungreased baking sheets. Pour 1/2 cup chocolate chips into a bowl. Push about 3 to 4 chocolate chips onto each cookie, tip-side down, to make the spider bodies.
• Bake in the the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack.
• Melt remaining 1/2 cup chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spoon melted chocolate into a piping bag with a small tip and draw little legs on each side of the spider bodies to create spider legs.

HALLOWEEN SPIDER COOKIES

Steps:

• Preheat oven to 375°F. In a mixing bowl, whisk together flour, baking soda, and salt until combined. Set aside.
• Combine butter, peanut butter, 1/2 cup granulated sugar, and brown sugar in the bowl of a heavy-duty stand mixer. Beat on medium-high until light and fluffy, 3 minutes. Scrape down sides of bowl and add eggs one at a time, beating for 1 minute after each addition. Add vanilla and milk; beat on medium-high until airy and doubled in volume, about 2 minutes. Add flour mixture to wet ingredients and incorporate on low speed until just combined, about 1 minute.
• Place remaining 1/4 cup granulated sugar in a small bowl. Portion dough into 1 1/2-inch balls and roll in granulated sugar. Place sugar coated dough balls 2 inches apart on a parchment paper-lined baking sheet.
• Bake for 8 minutes, remove from oven, use the round side of a rounded 1/2 tablespoon measuring spoon to press a crater into the center of each puffed dough ball (the dough will crack and create a rounded crater around the measuring spoon). Return to the oven and bake until light golden brown, 3-5 minutes. Transfer to wire racks to cool completely, about 30 minutes.
• Melt chocolate and shortening together in a microwave-safe bowl by microwaving in 30 second intervals on 30% power, stirring between each interval, until completely melted. Transfer melted chocolate to a pastry bag fitted with a small round piping tip. On one cookie, pipe 2 sets of 4 lines originating in the crater and running parallel to each other on either side of the cookie for the illusion of spider legs. Repeat with remaining cookies. Place one chocolate truffle in each crater. Use remaining melted chocolate in piping bag to adhere the candy eyeballs onto the faces of each truffle.

HALLOWEEN SPIDER COOKIES

Steps:

• Heat oven to 375ºF.
• Combine flour, cocoa powder and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add dry ingredients, mixing well after each addition.
• Drop dough into 30 mounds, 2 inches apart, on parchment-covered baking sheets. Gently flatten each mound with bottom of clean drinking glass.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 2 min. Gently press 1 milk chocolate piece into top of each warm cookie. Remove cookies to wire racks; cool completely.
• Melt white chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze some of the melted chocolate into spider web pattern around edge of each cookie as shown in photo. Use remaining melted chocolate to add 2 small dots of chocolate to each milk chocolate piece for the spider's eyes. Let stand 10 min. or until chocolate is firm.
• Use orange decorating icing fitted with small round tip to add the spiders' legs as shown in photo.

PEANUT BUTTER SPIDER COOKIES

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.

HALLOWEEN PEANUT SPIDER COOKIES

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.

HALLOWEEN SPIDER COOKIES

Steps:

• Split the cookies in half, spread a dab of icing on each side.
• Take the licorice strings and break them in half.
• Add 4 pieces to each cookie.
• Close it back up.
• Add a dab of icing for each eye candy, stick on the candy.

SCARY PEANUT BUTTER SPIDER COOKIES

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.

SPIDER COOKIES

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.