Spun S’mores Cookies

Spun S’mores Cookies

Creepy crawlies never looked so delicious with these spiderweb s’mores cookies! Packed with chocolate chips and chopped dark chocolate, these cookies are soft and full of flavor. For extra fun in the kitchen, try your hand at 3D sugar spiders for the creepiest cookie presentation. Both recipes below!

Spiderweb Chocolate Chip Cookie Recipe

Makes: 22-24 large cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped dark chocolate
• 10-15 jumbo marshmallows

Directions:

1. Preheat the oven to 375°F and prepare 2 aluminum baking sheets lined with parchment paper; set aside.
2. In the bowl of an electric stand mixer, cream together the butter and sugars until creamy. Add the vanilla and eggs and mix until combined.
3. In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients while mixing on low, adding a little at a time, until all the ingredients are combined into a dough; do not overmix.
4. Add the chocolate chips and dark chocolate pieces to the dough and disperse evenly with your hands or a wooden spatula.
5. Pinch off large golf ball-sized pieces of dough and roll them between your hands before arranging them on the cookie sheets. Evenly space the cookies, 5-6 per sheet, and bake for 12-15 minutes or until the edges just start to brown.
6. Let cool before transferring to a cookie rack. Repeat for the rest of the cookie dough. Let the cookie sheets cool completely before reloading.
7. Once the cookies are completely cooled, you can add the marshmallow spiderwebs. Microwave a handful of marshmallows for about 15-20 seconds or until inflated and very warm. Pinch off some of the melty marshmallow with your hands and pull apart with your fingers until a stringy web forms. Lay over a cookie and pinch off at the sides. I use a second person’s help with this part to hold the cookie higher than the work surface so that I’m not pinching off the sticky marshmallow over the tabletop.
8. If you want to get really creative, try making 3D edible spiders with black cocoa powder royal icing!

Black Cocoa Royal Icing Recipe

Makes: A little over a cup of icing

Ingredients:

• 1/8 cup water
• 1/4 cup meringue powder
• 3/4 cup powdered sugar
• 1 1/2 tbsp black cocoa powder

Directions:

1. To the bowl of an electric stand mixer, whisk together the water and meringue powder on high speed for about 8-10 minutes or until stiff peaks form. Slowly add the powdered sugar and black cocoa powder on low speed until incorporated. You can adjust for final color and texture by adding more pigment and more powdered sugar or water, but the above recipe is what I use!
2. Add the icing to a piping bag fitted with a #3 pipping tip. or cut a tiny hole in the bag tip to match the size.
3. To create the bodies of the spiders, pipe small ovals, about the size of a dime. Let those dry before adding a small dot to the top side of each oval for the heads. And finally, add two little fangs to the top side of each dot. Repeat this process for the number of spiders you are creating.
4. For the legs, pipe upside down “V”s, 6 per spider, I made the middle legs slightly longer and created a bump at the joints.
5. Let the icing harden completely for at least a few hours or overnight before assembling.
6. Attach the legs with a little more icing. I used rectangular erasers to hold them upright while they were drying. Lastly, add more icing to the tops of the bodies to hide all the body-to-leg joints and to thicken the bodies.

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Spun S'mores Cookies

Delicious chocolate chip cookies topped with melted marshmallow and a chocolate royal icing 3D spider. Halloween chocolate chip cookie recipe.

Print Recipe Pin Recipe

Servings 24 COOKIES

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 2 tsp vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped dark chocolate
• 10-15 jumbo marshmallows

Instructions

 

• Preheat the oven to 375°F and prepare 2 aluminum baking sheets lined with parchment paper; set aside.
• In the bowl of an electric stand mixer, cream together the butter and sugars until creamy. Add the vanilla and eggs and mix until combined.
• In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients while mixing on low, adding a little at a time, until all the ingredients are combined into a dough; do not overmix.
• Add the chocolate chips and dark chocolate pieces to the dough and disperse evenly with your hands or a wooden spatula.
• Pinch off large golf ball-sized pieces of dough and roll them between your hands before arranging them on the cookie sheets. Evenly space the cookies, 5-6 per sheet, and bake for 12-15 minutes or until the edges just start to brown.
• Let cool before transferring to a cookie rack. Repeat for the rest of the cookie dough. Let the cookie sheets cool completely before reloading.
• Once the cookies are completely cooled, you can add the marshmallow spiderwebs. Microwave a handful of marshmallows for about 15-20 seconds or until inflated and very warm. Pinch off some of the melty marshmallow with your hands and pull apart with your fingers until a stringy web forms. Lay over a cookie and pinch off at the sides. I use a second person's help with this part to hold the cookie higher than the work surface so that I'm not pinching off the sticky marshmallow over the tabletop.
• If you want to get really creative, try making 3D edible spiders with black cocoa powder royal icing! (Recipe within this blog post)