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.
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Delicious Spider Cookies
Y’all. These spider cookies are the cutest! And they’re also truly delicious.
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.
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.
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.
- 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.
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.
Here are a few more of my 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.
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
- Pumpkin Patch Graveyard Eclair from Big Bear's Wife
- Pumpkin Empanadas from Pook's Pantry
- Malted Milk Ball Spider Cookies from Pastry Chef Online (you're here!)
- Pumpkin Patch Cupcakes from Mrs Happy Homemaker
- Purple Velvet Halloween Layer Cake from Love and Confections
- Eyeball Jello Shots from I am a Honey Bee
- Monster Fudge from 4 Sons R Us
- Pumpkin Cheesecake Bars from A Blender Mom
- Vampire Ice Cream Floats from Daily Dish Recipes
- Graveyard Pie from Eat Move Make
- Easy Skeleton Cake Pops from Pint Sized Baker
- Swiss Meringue Spooky Skull from Kudos Kitchen
- Candy Corn Cheesecake Mousse from The Spiffy Cookie
- Melting Witch Candy Popcorn Halloween Party Mix from Lady Behind The Curtain
- Dragon's Eggs from A Kitchen Hoor's Adventures
- Graveyard Dip from Mildly Meandering
- Eyeball Cake Balls from Strawberry Blondie Kitchen
- White Chocolate Ghost Cupcakes from The Beard and The Baker
- Halloween Chocolate Blossom Sprinkle Cookies from House of Nash Eats
- Rice Krispie Haunted House from Savory Experiments
- Halloween Snack Mix from Katie's Cucina
- Monster Rice Krispies from For the Love of Food
Easy Halloween Spider Cookies (made with Malted Milk Balls)
NOTE: Most of my recipes are written by weight and not volume, even the liquids. Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
I really hope you love this spider cookie recipe, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
For the Cookies
- 1 1/2 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 1/2 teaspoons kosher salt, (I used Morton's)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon vanilla extract , (I used Adams clear vanilla)
- 1/8 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)
- 1/2 cup chocolate chips*
- 2 teaspoons coconut oil*
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.
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
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Nutrition InformationYield 36 Serving Size 1
Amount Per ServingCalories 198 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 20mg Sodium 144mg Carbohydrates 29g Net Carbohydrates 0g Fiber 1g Sugar 19g Sugar Alcohols 0g Protein 2g
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, Wilton, Sweets and Treats Shop and Treat Street USA!