Here is something yummy and spooky for your Halloween table….soft yet slightly crispy chocolate spider web cookies. What could be more fun to serve your little guests after a cold night of trick-or-treating than a hot cocoa bar complete with chocolate spiderweb cookies, chocolate dipped Oreos, ghost-shaped Peep marshmallows and homemade chocolate spiders?

Even the adults can get in on this recipe since I managed to spike the icing in the adultified version. I added a little Frangelico to the icing to kick things up a notch.

For that uber scary cup of hot cocoa which is staring back at you, just cut a large marshmallow in half and either place a chocolate chip or a little dot of melted chocolate on top of each half of the marshmallow.  Then put the mug back in the microwave for just 10 seconds to melt the chip into the eye so they stay put.

Complete  your cookie and cocoa bar with chocolate dipped Oreos.  I like to melt some bittersweet Ghirardelli chocolate chips in a bowl in the microwave, then dip the Oreos half way and dust with Halloween sugar crystals or sprinkles.  Refrigerate the Oreos for at least 10 minutes or until the chocolate hardens.

The kids will dip the cookies whole fistedly into their mugs and will happily lick up the melted chocolate from the Oreos which have met their demise in the goulish hot chocolate.

The spiderweb cookies are a simple chocolate cookie batter for which I have included the recipe.  It happens to be from Cooking Light, and it’s absolutely chocolate-y and delicious so you won’t miss the fat and calories!

The secret to making perfect spider webs on the cookies  is to leave your icing just a bit thick so it’s not too runny and use a condiment type plastic squirt bottle which you can find at most supermarkets.  Fill the squirt bottle with the icing and pipe three concentric circles starting from the inside out on to the cookies.  Then take a toothpick or wooden skewer and pull through the circles starting in the center to create a spiderweb effect.

If you are a Halloween crazed lunatic like myself, then you have a tarantula chocolate mold just sitting around waiting to be used so now is the time!  If not just buy plastic spider rings to decorate the platter, and let the kids put them on as the cookies vanish.

Now it’s time for spooky music, a scary costume and festive party goers!  Happy Halloween!

Chocolate Spiderweb Cookies
Taken directly from Cooking Light magazine.
Makes about 2 dozen cookies.
2 c. all purpose
2/3 unsweetened cocoa
1 t. baking soda
1/4 t. salt
2/3 c. vegetable shortening (you can use one from the healthfood store that is transfat free or substitute butter if you prefer…just cook them a couple minutes less since butter can make them more crispy)
1 1/3 c. granulated sugar
2 t. vanilla extract
2 large egg whites

Icing:
2 c. powdered sugar
2-3 T. 2% milk

Adult Icing
1 c. powdered sugar
1 T. milk
1-2 T. Frangelico Liqueur or Cointreau

For the Cookies: In a large mixing bowl or bowl of a stand mixer, combine shortening, sugar, vanilla and egg whites.  In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.  Dump the dry ingredients into the butter mixture and cream together on low speed or by hand.  Turn dough onto waxed paper or plastic wrap and shape the dough into a twelve inch log and wrap it in the plastic. Refrigerate for several hours until firm.

Preheat the oven to 350 degrees and spray coat a cookie sheet or use a Silpat mat. Slice dough into 1/4 inch slices.  Gently mold into circles with your hands if the dough is misshapen.  Place the dough circles 1 inch apart onto prepared baking sheet,  and bake for 12-15 minutes or until slightly firm.  Remove from pan and cool completely.

For the icing, mix together sifted powdered sugar and milk until smooth.  Pour into plastic bottle or Ziploc bag.  If using bag, snip off the smallest part of one of the corners and use as a pastry bag and tip.  Make three concentric circles on the cookies, starting at the center.  With a toothpick or wooden skewer pull the icing through from the center in 6-8 lines.  Let set before serving.

Enjoy!