Hallween Tarantula Cookies
:)
Yield
30 servingsPrep
10 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 10 | tablespoons |
butter, unsalted
softened |
|
| ½ | cup |
brown sugar
light |
*
|
| ¼ | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 8 | ounces |
pretzel sticks
thin and short |
* |
| 11 | ounces |
milk chocolate chips
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
chocolate sprinkles
|
* |
| 1 | x |
candies
small and red |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
baking soda
|
|
| 1.5E+2 | ml |
butter, unsalted
softened |
|
| 118 | ml |
brown sugar
light |
*
|
| 59 | ml |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 231.2 | ml/g |
pretzel sticks
thin and short |
* |
| 317.9 | ml/g |
milk chocolate chips
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
chocolate sprinkles
|
* |
| 1 | x |
candies
small and red |
* |
Directions
Preheat oven to 350°F.
In a medium bowl, mix together the flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, whisk together the butter, brown sugar, and granulated sugar until light and fluffy.
Whisk in the egg and vanilla and beat until well blended.
Gradually add the flour mixture and cocoa powder.
Beat to form a smooth dough.
Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
Arrange eight pretzel sticks around the ball like spokes on a wheel.
Press the tips of the pretzel sticks firmly into the dough ball.
Continue with the rest of the pretzels and dough.
Bake until cookies start to brown around edges, about 7 to 10 minutes.
Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
Let cool completely.
Put the racks on sheets of aluminium foil or waxed paper.
In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
Pour the melted chocolate over each cookie.
Coat with chocolate sprinkles.
Press in two red candy eyes on the front of the head.
Serve or store in an air-tight container.
