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!
1Tablespoonvanilla extract(I used Adams clear vanilla)
⅛teaspoonnutmeg(freshly grated with a microplane)
1large egg
For the Decorations
36malted milk ballsI used Maltesers
72small candy eyes(or you could pipe eyes on if you prefer)
1Tablespoonroyal icing(for the glue)
½cupchocolate chips*
2teaspoonscoconut 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.
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