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–+ servings
Chocolate cookies topped with white icing and a chocolate spiderweb pattern, arranged in an overlapping stack on a white surface.

Blackout Cobweb Cookies

A blackout chocolate cookie topped with vanilla frosting and a melted chocolate cobweb.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time: 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 8 large 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.
Keyword Chocolate blackout cookie with vanilla frosting and chocolate spiderweb design
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