Chocolate Spider Cookies
Prep Time
40mins
Time to Table
1hr 20mins
Servings
36
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup Daisy Sour Cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 72 pretzel sticks
- 72 candy eyeballs
- 3/4 cup candy-coated peanut butter candies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup Daisy Sour Cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 72 pretzel sticks
- 72 candy eyeballs
- 3/4 cup candy-coated peanut butter candies
Directions
- Heat the oven to 375 degrees.
- In a large bowl, beat butter, brown sugar, sour cream, egg, and vanilla on medium speed of an electric mixer until smooth.
- Beat in the flour, cocoa, baking soda, and salt on low speed until all the ingredients are mixed.
- Shape the dough into 1 1/4-inch balls. Place 3-inches apart on ungreased baking sheet. Flatten into 2-inch circles with the bottom of a glass dipped in the granulated sugar.
- For each cookie, break 2 pretzels in half. Place the pretzel into the dough to resemble legs. Decorate with the candy eyeballs and peanut butter candies.
- Bake for 7 to 9 minutes or until the edges are set.
- Cool on the cookie sheet for 2 minutes. Remove the cookies to a cooling rack and cool completely (about 20 minutes).
- Calories:179
- Cholesterol:23
- Dietary Fiber:1
- Protein:2
- Sodium:85
- Total Carbohydrate:22
- Total Fat:9
