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Chocolate Spider Cookies

A dash of almond extract stirred into the batter adds a nutty note to these tender bites that won’t last long.

Serving Size:


Active Time:

25 min.

Total Time:

1 hr.


  • ½ cup butter, at room temp.
  • ½ cup confectioners’ sugar
  • 1 egg
  • 1 tsp. almond extract
  • 1 cup + 2 Tbs. all-purpose flour
  • ½ cup dark chocolate chips
  • Chocolate truffles
  • Candy eyes


  1. Heat oven to 375°F. On medium speed, beat butter and confectioners’ sugar until combined, 30 sec. Add egg and almond extract; beat until smooth, 1 min. Add 1 cup flour; beat until smooth dough forms, adding more flour 1 Tbs. at a time if batter is too sticky. Transfer batter to pastry bag fitted with medium round tip. Pipe 2″ rings, placing at least 1″ apart on ungreased baking sheets. Bake until golden brown, 16–18 min. Transfer to rack; let cool 15–20 min.
  2. In microwave-safe bowl, microwave chocolate chips in 15-sec. intervals, stirring, until melted and smooth, about 1 min. Cool slightly. Transfer to small food storage bag; snip small hole from one bottom corner. Pipe chocolate into center of each cookie; attach chocolate truffle onto each. Pipe on lines to create spider legs. Attach 2 candy eyes into center of each truffle using chocolate to adhere.

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