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Best Easy Spider Cookies Recipe with Crunchy Pretzel Legs

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These spooky chocolate spider cookies with crunchy pretzel legs are the perfect Halloween treat. Easy to make with simple ingredients, they feature a rich, fudgy chocolate base and salty pretzel legs that add a satisfying crunch.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 48–60 miniature pretzel twists (8 per spider)
  • 12–15 pairs candy eyes (2 per spider)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides once halfway through.
  3. Add the egg and vanilla, and beat on medium speed until fully combined, about 30 seconds.
  4. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough. Roll each into a smooth ball and place on the prepared baking sheets about 2 inches apart.
  7. Snap each mini pretzel twist in half at the center loop to get two curved pieces. Insert 8 half-pretzels into each dough ball, angled slightly downward and outward, with the bumpy side facing up. Push them in about ¼ inch so they are secure.
  8. Bake for 10-12 minutes. The cookies should look puffed and slightly cracked on top, with centers still slightly soft.
  9. Let the cookies rest on the hot baking sheet for 5 minutes.
  10. Transfer to a wire cooling rack and let cool completely, about 20 minutes.
  11. Once completely cool, dab a tiny amount of frosting or melted chocolate onto the back of each candy eye and press gently onto the front of the spider ‘head’.

Notes

For best results, insert pretzel legs at a 45-degree angle, leaving most of the pretzel exposed. Do not overbake; cookies are best when slightly underbaked for a fudgy center. Store in an airtight container at room temperature for up to 5 days. Unbaked dough balls can be frozen for up to 3 months.

Nutrition

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

Find it online: https://twinkletaste.com/best-easy-spider-cookies-recipe-with-crunchy-pretzel-legs/