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Easy Spider Web Chocolate Chip Cookies: Best Kid-Friendly Recipe

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These Kid-Friendly Spider Web Chocolate Chip Cookies are a fun and festive Halloween treat that turns a classic chocolate chip cookie into a spooky masterpiece. With a soft, thick cookie base and a simple white chocolate web design, they’re perfect for parties, bake sales, or a rainy afternoon activity.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (180g) white chocolate melting wafers (or white chocolate chips mixed with 1 teaspoon coconut oil)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (226g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ¾ cup (165g) packed light brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  4. Beat in 2 large eggs, one at a time, mixing well after each addition. Then add 2 teaspoons vanilla extract and mix until combined.
  5. With the mixer on low speed, slowly add the flour mixture. Mix just until the flour disappears. Do not overmix.
  6. Use a rubber spatula to fold in 2 cups (340g) semi-sweet chocolate chips until evenly distributed.
  7. Cover the bowl and chill the dough in the fridge for 10-15 minutes.
  8. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  10. Place 1 cup (180g) white chocolate melting wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. If it looks thick, stir in 1 teaspoon of coconut oil.
  11. Transfer the melted white chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off. Starting from the center of a cookie, pipe a small circle. Then pipe a larger circle around it, and another larger circle, until you have 3-4 concentric circles. Immediately drag a toothpick from the center outward through all the circles, then repeat around the cookie to create 4-6 spokes. Wipe the toothpick clean between each drag.
  12. Allow the white chocolate to harden completely before stacking the cookies, about 20 minutes at room temperature or 10 minutes in the fridge.

Notes

Don’t skip the chilling step—it keeps the cookies thick and prevents spreading. Use room temperature eggs to avoid seizing the butter. For the web, work in batches of 3-4 cookies at a time and drag the toothpick immediately after piping. If the white chocolate thickens, microwave for 10 seconds to loosen. Cookies stay fresh in an airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: spider web cookies, Halloween cookies, chocolate chip cookies, kid-friendly, easy Halloween dessert, white chocolate web

Find it online: https://sunnysavory.com/easy-spider-web-chocolate-chip-cookies-best-kid-friendly-recipe/