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Cozy Spooky Spider Web Cookies with Easy Chocolate Ganache

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These Cozy Spooky Spider Web Cookies are soft, fudgy chocolate cookies topped with a rich chocolate ganache and delicate white chocolate spider webs. Perfect for Halloween, they’re simple to make, forgiving, and taste like autumn feels.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Roll the chilled dough to about 1/4-inch thickness on a lightly floured surface. Cut into rounds using a 2-inch cookie cutter or glass. Place them about 2 inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes without stirring. Then, gently stir until smooth and glossy. Stir in the tablespoon of butter for extra shine. Let the ganache cool for 10-15 minutes until it thickens slightly but is still pourable.
  10. Spoon about 1 teaspoon of ganache onto the center of each cooled cookie. Use the back of the spoon to spread it gently toward the edges, leaving a small border of cookie visible. Let the ganache set for about 10 minutes at room temperature.
  11. Melt the white chocolate chips with the coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Transfer to a small piping bag or zip-top bag and snip a tiny corner.
  12. Pipe a small dot of white chocolate in the center of each ganache-topped cookie. Then pipe a spiral starting from the center and working outward. Take a toothpick and drag it from the center through the spiral to the edge—this creates the web effect. Wipe the toothpick clean between each drag. Repeat 5-6 times around the cookie for a full web pattern.
  13. Allow the cookies to sit at room temperature for about 30 minutes until the ganache and white chocolate are fully set.

Notes

Chill the dough for at least 30 minutes to prevent spreading. For the ganache, let the hot cream sit over the chocolate for 2 minutes before stirring to avoid graininess. White chocolate burns easily—microwave in 20-second bursts. Cookies taste even better the day after baking as flavors meld. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: spider web cookies, Halloween cookies, chocolate cookies, ganache cookies, easy Halloween dessert, cozy Halloween treats

Find it online: https://novanosh.com/cozy-spooky-spider-web-cookies-with-easy-chocolate-ganache/