Today I have a short post to squeeze in one more Halloween recipe before the big day tomorrow! This is a really easy recipe for cobweb shaped cookies, which I saw on Betty Crocker (the same place I found the idea for my mummy potatoes with meatballs - lots of great ideas on that site!). All you have to do is whip up a quick batter, transfer it into a squeeze bottle, then pour it onto a skillet in a cobweb shape. After that you bake the cookies so that they crisp up, dust them with a little powdered sugar to make the cobwebs white, and top them with a chocolate spider!
I made these really quickly this morning and in my rush I forgot to choose the prettiest cobwebs for photos, but I think it's better this way so that you get a realistic idea of what they look like! You might also notice that my chocolate spiders look pretty much nothing like spiders - clearly working with chocolate is not my forte!
Still, these cookies were easy to make and tasted great! They're the type of cookie you keep snacking on because they taste so light and then suddenly realize you've eaten the whole batch (especially if you're a certain boy who liked to stack multiple cobwebs together to eat as one)! I think they would be a fun project for kids to help out with for Halloween too!
It feels weird to me that Halloween hasn't actually happened yet since I already dressed up on Saturday (my sister and I went as citizens of the Capitol from the Hunger Games - it was such a fun costume!), but I still have some Halloween events to look forward to at school tomorrow. Hope you all have a safe and happy Halloween!
Slightly adapted from Betty Crocker
Makes 15-20 cookies
1/4 cup + 2 tablespoons all-purpose flour
1/4 cup sugar
2 tablespoons vegetable oil
2 tablespoons milk
1/4 teaspoon vanilla extract
1 large egg
Semisweet chocolate chips for the spiders (I used about 1/3 cup chocolate chips)
Powdered sugar for dusting on top of cobwebs
Preheat oven to 325ºF. Prepare chocolate spiders by melting chocolate chips in the microwave, transferring to a ziplock bag and snipping off a tiny amount from the corner, then piping chocolate into spider shapes on a wax paper-lined baking sheet. Transfer to fridge to harden.
Whisk flour, sugar, oil, milk, vanilla, and egg together in a medium bowl until smooth. Pour into a plastic squeeze bottle with a narrow opening.
Heat a large non-stick skillet over medium heat and lightly grease or spray with cooking spray. Working quickly, squeeze batter onto pan in a cobweb shape, like so:
Let cook 30 to 60 seconds until bubbles form at the top and the bottom is golden brown. Carefully flip with a spatula and cook for an additional 30 to 60 seconds. Remove from pan and let cool on a wire rack. They will feel like pancake texture at this point.
Transfer cookies to a non-stick baking sheet and bake in preheated oven for 5 to 7 minutes or until almost crisp. Transfer to a wire rack to cool; cookies will continue to crisp up as they cool. Once cool, dust tops with powdered sugar and attached hardened spiders to the cookies with a dollop of melted chocolate.