Go Back
Easy Spider Web Cookies Recipe
Ash Tyrrell

Easy Spider Web Cookies Recipe

I made these spider web cookies for the first time a couple of Octobers ago, and they've been on repeat in my kitchen every fall since. I love that there's no fussy piping or royal icing involved, just melted marshmallows stretched into creepy little strands
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Servings: 22
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature — softened butter creams smoothly and gives the cookies their chewy texture
  • ½ cup granulated sugar — adds sweetness and helps the edges crisp up slightly
  • 1 ½ cups brown sugar packed — keeps the cookies soft and moist for days after baking
  • 2 eggs — bind the dough together and add richness
  • 2 teaspoons vanilla extract — rounds out the chocolate flavor nicely
  • 2 ½ cups all-purpose flour — spoon it into the cup and level it off instead of scooping directly
  • ½ cup unsweetened cocoa powder — gives these cookies their deep double chocolate flavor
  • 1 teaspoon baking soda — helps the cookies rise just enough without spreading too thin
  • ¾ teaspoon kosher salt — balances the sweetness and deepens the chocolate taste
  • 2 cups semi-sweet or milk chocolate chips — use whichever you already have on hand both work great
  • 10 oz bag mini marshmallows — these melt down into the sticky spider web strands on top

Method
 

  1. Start by beating your softened butter, brown sugar, and granulated sugar together for about two minutes until the mixture looks light and creamy. Add in your eggs and vanilla extract, mixing until everything is fully combined. This step builds the base structure for your cookie dough.
  2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this dry mixture into your butter mixture, stirring on low speed just until the flour disappears. Overmixing at this stage can make your cookies tough instead of soft.
  3. Once your dough comes together, gently stir in the chocolate chips by hand or on the lowest mixer setting. You want them evenly distributed throughout the dough without breaking the mixture down further.
  4. Using a large cookie scoop, portion the dough into balls and place only six at a time on your prepared baking sheet, since these cookies spread quite a bit. Bake at 350°F for about 12 minutes, pulling them out while the centers still look a touch underdone.
  5. While your cookies cool, place the mini marshmallows into a microwave-safe bowl and heat for 45 seconds. Stir, then continue microwaving in 15-second bursts until the marshmallows turn smooth and fully melted.
  6. Let the melted marshmallow cool just enough to touch safely. Pinch a small amount between two fingers and gently pull apart to form thin strands, then drape them over each cooled cookie to create your web design.

Notes

  • I always measure my flour with a spoon instead of scooping directly from the bag, since scooping packs in too much and dries out the dough.
  • I underbake mine slightly on purpose, pulling them out when the centers still look a little soft for the chewiest texture once they cool.
  • I test the marshmallow temperature on the back of my hand before touching it directly, since it holds heat longer than it looks.
  • I keep a small bowl of water nearby to dip my fingers in if the marshmallow starts sticking too much while I'm pulling strands.
  • I like baking these a day ahead and adding the webs right before serving so they look their freshest.