Print

Quick Spooky Spider Cookies with Best Chocolate Ganache

spider cookies - featured image
Print Recipe

These Quick Spooky Spider Cookies with Chocolate Ganache are a fun, easy Halloween treat that comes together in under 30 minutes. Using a boxed cake mix for the base, they feature a soft, fudgy cookie topped with rich chocolate ganache, pretzel legs, and candy eyes.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate fudge cake mix or brownie mix
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz) semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 48 mini pretzel twists (about 1 cup)
  • 24 candy eyes (or about 1/4 cup)
  • Optional: 1 tablespoon powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cookie dough: In a large mixing bowl, combine the boxed cake mix, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 1-2 minutes until a soft, thick dough forms.
  3. Shape the cookies: Using a small cookie scoop or tablespoon, portion out rounded tablespoons of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  4. Bake the cookies: Bake for 8-10 minutes until puffed and slightly cracked on top. Let cool on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
  5. Make the chocolate ganache: Place chocolate chips in a medium microwave-safe bowl. Heat heavy cream in a separate bowl for 45-60 seconds until hot and steaming. Pour hot cream over chocolate chips and let sit undisturbed for 2 minutes. Add softened butter and stir until smooth and glossy.
  6. Assemble the spiders: Once cookies are completely cool, spoon about 1 teaspoon of ganache onto the center of each cookie and spread into a rough circle. While ganache is still wet, press 4 pretzel twists into each side for legs, and press 2 candy eyes near the top.
  7. Let the ganache set: Refrigerate assembled cookies for 10-15 minutes to firm up the ganache.
  8. Optional: Dust with powdered sugar just before serving.

Notes

Don’t overmix the dough to keep cookies soft. Chill dough if too sticky. Break pretzels in half before starting. Ensure cookies are completely cool before adding ganache to prevent sliding. Ganache can be reheated in 5-second bursts if too thick. Cookies can be baked and ganache made up to 2 days ahead; assemble day of serving for best texture.

Nutrition

Keywords: spider cookies, Halloween cookies, chocolate ganache, quick cookies, easy Halloween treat, box mix cookies

Find it online: https://vexifood.com/quick-spooky-spider-cookies-with-best-chocolate-ganache/