Halloween is my favorite, and these Malted Milk Ball Spider Cookies fit the bill for delicious snacking on a spooky fun holiday!

A tasty chocolate chip cookie dough filled with crushed Maltesers candies with cute googly-eyed spiders with Maltesers bodies on top and piped chocolate legs. Kids and adults both will appreciate the fun look and the flavor of these delicious Halloween cookies!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Another fun one is my easy decorated Halloween shortbread cookie recipe.

For ease of browsing, here are all of my cookie and bar recipes. Thanks for stopping by!

A stack of spider cookies with their googly eyes peering out.

Delicious Spider Cookies

Y’all. These spider cookies are the cutest! And they’re also truly delicious.

The base recipe is the very solid chocolate chip cookie dough recipe from Stella Parks of Serious Eats and the wonderful cookbook BraveTart: Iconic American Desserts.

I cut the sugar by just a bit to make room for all the sugar in the 6 ounces of chopped Maltesers Malted Milk Balls I mixed in.

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Thanks to sponsor, Wilton, I had super cute candy eyes which I “glued” (with royal icing) onto whole Maltesers to make round fat spider bodies.

As soon as the cookies came out of the oven, I nestled a spider body into the center of each cookie, and once they cooled, I used melted chocolate mixed with a touch of coconut oil to pipe the legs. You could also use chocolate candy melts.

A pile if malted milk ball spider cookies on a plate with a plastic skull in the background.
These are the cutest spooky spider cookies in all the land!

How To Decorate Spider Cookies for Halloween

These guys are really easy to make. You could even start with store bought dough in your favorite flavor–peanut butter, chocolate chip, etc–and then just add the decorations after baking. Here’s a quick step by step rundown of how to make these guys.

Collage of 3 images showing how to pipe the legs on the spider cookies.
  • Use royal icing to glue the sugar eyes onto the malted milk balls and let them dry overnight.
  • Bake the cookies and place a spider body in the center of each one as soon as they come out of the oven. When you do it, be sure to press them into the baked cookie to make sure enough chocolate melts to hold them in place.
  • Allow the cookies to cool completely.
  • Melt the chocolate candy melts (or chocolate chips and oil) in the microwave on medium power.
  • Place in a zip top bag and snip off a very tiny corner.
  • Pipe 8 legs onto your spider cookies.
  • Allow the chocolate to cool completely and set up.
  • Enjoy!

How To Make All Your Cookies the Same Size

Using a cookie scoop is the best and easiest way I’ve found to get cookies of uniform size.

They are easy to use and are not expensive, so you can get some in different sizes, depending on how large you want your cookies to be.

This is the cookie scoop I use to make these (and most other) cookies. You’ll end up with lovely 3″ cookies if you use this guy.

More Halloween Recipes

If you're looking for a savory treat, you'll love the horseradish kick of my Devilish Halloween Deviled Eggs. And if you want more cookies, you may like my soft, lemony Halloween black and white cookies.

In a donut mood? I think you'll really enjoy my pumpkin spice donuts. Packed with pumpkin and pumpkin spice in the dough and rolled in pumpkin spice sugar, they are delicious little bites of fall.

If you're having a Halloween party for grown ups and want to leave the cute Halloween treats for the kids and serve something a little more elegant, you will really love the look and taste of my Chocolate Halloween Cake!

More Halloween Treats Week Posts

Easy Halloween Spider Cookies (made with Malted Milk Balls)

One malted milk ball spider cookie with a chocolate bodied spider on a skeleton hand with a skull.
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Malted Milk Ball Spider Cookies

Jennifer Field
The part of the spiders in these Halloween spider cookies is played by Maltesers with eyes from Wilton! Loaded with a ton of chopped malted milk balls and topped with spiders with chocolate legs, these are a great option for Halloween class parties or just for munching on!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 14 minutes
decorating time 30 minutes
Total Time 59 minutes
Course Cookies and Bars
Cuisine American
Servings 36 cookies
Calories 198 kcal

Ingredients

For the Cookies

  • 1 ½ cups malted milk balls chopped
  • 12 oz all purpose flour (I used King Arthur)
  • 8 oz unsalted butter (2 sticks)
  • 7 oz light brown sugar (1 scant cup, packed)
  • 6 oz white sugar (1 cup minus 2 Tablespoons)
  • 1 ½ teaspoons kosher salt (I used Morton's)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 Tablespoon vanilla extract (I used Adams clear vanilla)
  • teaspoon nutmeg (freshly grated with a microplane)
  • 1 large egg

For the Decorations

  • 36 malted milk balls I used Maltesers
  • 72 small candy eyes (or you could pipe eyes on if you prefer)
  • 1 Tablespoon royal icing (for the glue)
  • ½ cup chocolate chips*
  • 2 teaspoons coconut oil*

Instructions
 

For the Cookies

  • Set a rack in the center of your oven and preheat oven to 350F.
  • Line 3 cookie sheets with parchment. Set aside.
  • In a bowl, stir the flour together with the chopped malted milk balls.
  • In the bowl of your stand mixer (or in a large bowl if using a hand mixer), mix butter, both sugars, salt, baking soda, baking powder, and vanilla extract. Mix on low until smooth and then beat at medium speed for about 5 minutes until light.
  • Thoroughly mix in the egg.
  • Add the flour and candy mixture to the mixer and mix on low speed to combine evenly.
  • Use a cookie scoop to portion 36 balls of dough, 12 to a tray.
  • Bake one tray at a time until the edges are golden brown but the centers are just a bit pale, about 14-15 minutes.
  • As each tray comes out, quickly place a malted milk ball with eyes already attached in the center of each cookie and press down gently. Allow cookies to sit on the cookie sheets for 5 minutes before transferring them to a rack to cool completely.
  • Once cool, pipe on 8 chocolate legs.

To Make the Decorations

  • Use royal icing to glue two sugar eyes to each malted milk ball. Set aside to dry completely.
  • Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on medium power for 1 minute. Stir. Continue heating in 15 second bursts on medium power, stirring in between, until the chocolate and oil are completely smooth and warm but not hot.
  • Scrape the melted chocolate mixture into a piping bag fitted with a #2 tip or in a zip top bag with a very tiny corner snipped off and pipe legs on each cookie.

Did You Make Any Changes?

Notes

Note the original recipe for the cookie base is very slightly modified from Stella Parks's recipe for chopped chocolate chip cookies from her excellent BraveTart: Iconic American Desserts.
You can half the recipe to get 18 cookies. The only fussy bit is you need to beat the egg and then remove half to use in the recipe.
*Or use chocolate candy melts in place of the chocolate chips and coconut oil

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 144mgFiber: 1gSugar: 19g
Did you make this recipe?Please tell us what you loved!

Thanks for spending time with me today. Take care, and have a lovely day.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam's Extract, , Sweets and Treats Shop and Treat Street USA!

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