Spider Web Cookies
These Spider Web Cookies are soft, gluten-free double chocolate cookies made with two kinds of chocolate chips and topped with stretchy marshmallow spider webs and googly eyes. An easy Halloween cookie the kids can help decorate!
Servings: 16 cookies
Calories: 165kcal
Equipment
- Wire rack
Ingredients
- ½ cup salted butter room temperature
- 1 large egg room temperature
- 1 cup gluten-free 1:1 all-purpose flour
- 1 cup light brown sugar
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons vanilla extract
- ¼ cup semi-sweet mini chocolate chips
- ¼ cup milk chocolate chips
- 1 cup marshmallows gluten-free
- candy googly eyes gluten-free, for decorating
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar on low speed until combined. Increase the speed to medium-high and beat for about 2 minutes, until light and fluffy.
- Using a silicone spatula, scrape down the sides and bottom of the mixing bowl so everything is evenly incorporated.
- Add the egg and vanilla extract. Beat on medium-high speed for about 2 minutes, until the mixture is light, fluffy, and pale in color.
- Add the dry ingredients to the wet mixture. Mix on low speed just until combined and no streaks of flour remain. Be careful not to overmix.
- Using a silicone spatula, gently fold in the semi-sweet mini chocolate chips and milk chocolate chips until evenly distributed.
- Using a 2-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies have puffed up slightly and the edges are beginning to set.
- Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack. Let them cool completely, about 30 minutes, before decorating.
- Place the marshmallows in a microwave-safe bowl and microwave in 10-second increments, stirring as needed, until melted and stretchy. Let the marshmallow cool slightly, just until it is comfortable to handle but still warm and pliable.
- With clean, lightly greased fingers, pick up a small amount of melted marshmallow and gently stretch it between your fingers, spreading them apart to create thin, web-like strands.
- Drape the marshmallow strands over each cookie, using the edge of the cookie to help release the marshmallow from your fingers. Repeat until all the cookies are covered in marshmallow spider webs, then add the googly eyes.
- Let the marshmallow webs set slightly before serving.
Video
Notes
Gluten-Free Check: Make sure your marshmallows, chocolate chips, and candy googly eyes are labeled gluten-free, since brands vary.
Marshmallow Tip: If the marshmallow stiffens while you are decorating, microwave it for about 5 seconds to loosen it up again.
Make Ahead: Bake the cookies up to 2 days ahead and store them in an airtight container. Add the marshmallow webs and googly eyes on the day you serve them.
Storage: Store decorated cookies in a single layer in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 165mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 196IU | Calcium: 23mg | Iron: 1mg
