Creepy Crawly Spider-Web Cookies

black cookies covered in melted marshmallow on metal tray on top of white cheese cloth.

Creepy Crawly Spider-Web Cookies

Creepy Crawly Spider-Web Cookies to celebrate the spooky season! Soft and chewy chocolate cookies topped with melted marshmallow. It's so easy, so delicious, and perfect for Halloween!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 10

Total Time: 45

Servings: cookies

Calories: 147kcal

Ingredients

1 cup unsalted butter room temperature
1½ cups granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
1½ cups all purpose flour
½ cup black cocoa powder sifted
⅓ cup Dutch-process cocoa powder sifted
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon whole milk
4 teaspoons vanilla extract
2 cups mini marshmallows melted

Instructions

Cookies

Heat oven to 350℉/177℃.
Line 2 sheet pans with parchment paper. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add egg and egg yolk.
Beat until incorporated.
Add flour, cocoa powders, baking soda, and salt.
Mix until incorporated.
Stir in milk and vanilla.
Use a 1½ Tablespoon scoop to portion dough onto prepared pans.
Bake for 15 minutes, or until done.

Topping

Place marshmallows in microwave safe bowl.
Heat in 15 second increments, stirring after each, until melted and smooth.
Scoop out desired amount of marshmallow.
Pull it into a web-like pattern.
Place on cookie.

Notes

How To Store:

IMO, these cookies are so good there won’t be any left over! Although if you do have any leftover, these cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 4-5 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

You can also make these cookies all the way to step 8, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months. When you are ready to bake, take out the desired number of cookies and proceed with the baking instructions. You will have to adjust the cook time by adding a couple of extra minutes.

Tips For Success:

Remember to sift your cocoa powder.
Be careful not to over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
It’s best to use light colored sheet pans for these cookies.
Don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size.
The cookie dough can be frozen and baked at a later date.
Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. This provides the perfect soft and chewy texture.
Place the marshmallow onto the cookies after they've completely cooled.
If the melted marshmallow gets too difficult to work with/starts to get too cold, place it back in the microwave for 15-30 seconds or until warmed through.

Nutrition