Chocolate Spider Cookies

Chocolate Spider Cookies

Looking for a fun Halloween recipe? Get the kids in the kitchen and make these cute and festive Chocolate Spider Cookies!
Course Dessert
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Author Heather H. of Kitchen Concoctions:


  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (3.4 ounce) package chocolate instant pudding mix
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups chocolate chips
  • 2 cups pretzel rods
  • 2 packages edible eyeball candies


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. 2 In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter until fluffy. Add both sugars and mix on medium speed, until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well.
  3. In a separate bowl, stir together the dry pudding mix, flour, baking soda and salt. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined. Fold in chocolate chips.
  4. Using a large, one tablespoon cookie scoop, scoop dough into rounded tablespoons onto prepared baking sheet. Flatten cookies slightly with the palm of your hand and insert four pretzel rods into each side of the cookie dough.
  5. Bake cookies for 8-10 minutes, or until set. Remove cookies from oven and immediately press two candy eyeballs into the hot cookies. Let cookies cool on baking sheet for two minutes and then carefully transfer cookies to a cooling rack and cool completely.

Recipe Notes

Cookies will keep for 2-3 days stored in an air-tight container on the counter.