Blackout Spiderweb Cookies Recipe: Chocolate Cookies Web
Celebrate Halloween all year long with these spiderweb cookies. They are rich and yummy blackout cookies topped with frosting and a chocolate cobweb design. Every bite is packed with chocolate flavor, and the creamy topping is the perfect contrast in texture and flavor. In addition to being delicious, these spiderweb cookies are a pretty treat to make for a holiday party.
About These Spiderweb Cookies
These spiderweb cookies have three components. They start with a chocolate blackout cookie, with crushed Oreos to give it extra chocolate flavor and the deep dark color that makes these cobweb cookies perfect for Halloween.
The cookies are topped with creamy vanilla frosting. For me, they’re kind of like open-faced Oreo cookies—the perfect combination of flavors and textures. Then, to turn these into spiderweb cookies, melted chocolate is added in a cobweb design. They may look it, but there’s nothing spooky about these cookies!
Step by Step with Photos
Making the Chocolate Cookie
These spiderweb cookies start with the chocolate cookie. Here are the ingredients and steps for making them.
Ingredients needed to make the cookies:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup crushed Oreo cookies (about 10 cookies, without filling)
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, and set it aside.
Separate 10 Oreos and remove the cream filling. The cream filling is not needed for these spiderweb cookies. Place the chocolate wafers into a Ziploc bag and crush the cookies with a rolling pin or meat mallet. Or, use a food processor and pulse until crumbly. Set the Oreo crumbs aside until needed.
Combine 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar in the bowl of an electric mixer. Cream together until light and fluffy.
Add 2 eggs, one at a time, and 2 teaspoons vanilla extract. Mix until creamy.
In a separate bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Add 1 cup crushed Oreos and mix to combine. If you want the blackout cookies to be extra dark, add a bit of black food coloring.
Use a cookie scoop or a spoon to scoop out about 1/4 cup of the cookie dough. Roll the dough into balls, place on the parchment-lined baking sheet and flatten the cookie ball slightly.
Bake the cookies for about 10-12 minutes. The baking time may vary depending on the size of the cookies you make, so check them at 10 minutes and then adjust the time as needed. You want the cookies to still be soft and underdone in the center.
Making the Vanilla Frosting
Making homemade frosting gives these cookies the perfect creamy topping, but if you’re short on time, you can opt for a store-bought version. However, it may be a little too thick, so you can mix it in a bowl with a little milk to thin it out a bit and make it easier to spread.
Ingredients needed to make the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 ½ tsp vanilla extract
- Pinch of salt
Beat 1/2 cup butter in a bowl with an electric mixer until creamy.
Gradually add 2 cups of powdered sugar to the butter and mix until smooth.
Gradually add 2-3 Tablespoons of milk or heavy cream and mix.
Add a pinch of salt and 1.5 teaspoons vanilla extract. Mix until combined.
Spread, or pipe, frosting onto each cookie.
Melt the dark chocolate and oil in the microwave until smooth. Transfer to a piping bag or Ziploc bag.
Making the Chocolate Spiderweb
Snip a small hole at the tip of the piping bag or in the corner of the Ziploc bag. Starting in the center of the cookie, draw a tight spiral. This means you want the spiral’s lines to be close together.
Using a toothpick, gently drag a line through the middle of the cookie, going from one side of the frosting to the other. Wipe the toothpick and then repeat the process, pulling a line through the middle of the cookie to create an X.
You now have 4 “points” in the melted chocolate. Make two more lines through the chocolate. The lines should be drawn between the lines that were already created.
The spiderweb cookies now have the classic cobweb spiral on top. A fun design to make, and an easy way to turn a chocolate blackout cookie into a Halloween treat. But this blackout cookie recipe is so delicious, you’ll want to make it all year.
Do you want more Halloween treats to make? These Spiderweb Brownies are another dessert with a web. And if you have a critter theme, you could also make these Oreo Spiders or Cake Ball Spiders.
If you try this Spiderweb Cookies recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
Blackout Cobweb Cookies
Equipment
- Electric mixer
- Measuring Cups
- Measuring Spoons
- Microwave safe bowl
- Cookie Scoop
- Piping Bag
- Toothpick
Ingredients
Cookie
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup crushed Oreo cookies about 10 cookies, without filling
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 Tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate Spiderweb
- 1/4 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon coornut oil or butter optional
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Separate the Oreos and remove all of the cream filling. Place the chocolate wafers into a Ziploc bag and crush the Oreos. Set aside.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Add to wet mixture gradually.
- Stir in crushed Oreos.
- Scoop ¼ cup of dough per cookie. Roll into balls, place on parchment lined baking sheet and flatten slightly.
- Bake for 10–12 minutes until set around the edges but soft in the middle. Let cool completely.
Make the Frosting
- Beat butter until creamy. Add powdered sugar gradually.
- Add vanilla and a tablespoon of milk at a time until thick but spreadable.
- Spread or pipe a generous layer on each cooled cookie.
Make Spiderweb
- Melt the dark chocolate (and oil or butter if using) in the microwave in 15-second intervals until smooth.
- Pour the melted chocolate in a piping bag, or Ziploc bag, and snip a small hole at the tip.
- Pipe the melted chocolate on top of the frosting in a tight spiral.
- Use a toothpick to drag the melted chocolate to create the cobweb effect. Start in the center and drag the toothpick towards the edge of the cookie. Wipe the toothpick and then re-drag. To make it even, make the first drag in the middle of the cookie, the second drag cutting that one in half, and then the third and fourth drags halfway between the others.
Notes
- Optional: Use black food colouring for an extra black cookie dough.
- Store in an airtight container for 3-4 days.
Follow me on Pinterest for more fun and easy cookie recipes for any occasion. If you try this recipe, be sure to leave a comment and let me know how it went.
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