Chocolate Spider Cookies

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Prep Time

40mins

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Time to Table

1hr 20mins

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Serves

36

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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

  1. 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.
  2. Beat in the flour, cocoa, baking soda and salt on low speed until all of the ingredients are mixed. Shape the dough into 1 1/4-inch balls.
  3. Place 3-inches apart on ungreased baking sheet. Flatten into 2-inch circles with the bottom of a glass dipped in the granulated sugar.
  4. 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.
  5. Bake for 7 to 9 minutes or until the edges are set.
  6. 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

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