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Spooky Spider Web Cookies with Easy Chocolate Ganache

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These spooky spider web cookies with chocolate ganache are a quick and easy Halloween treat that looks impressive but comes together in under 45 minutes. Soft, fudgy chocolate cookies topped with a rich ganache and a white chocolate spider web pattern are perfect for last-minute parties or festive gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened (for ganache)
  • ¼ cup (45g) white chocolate chips
  • Small black candy eyes (optional)

Instructions

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Scoop the chilled dough into 1.5-tablespoon portions (about the size of a walnut) and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 12-14 minutes. The cookies should look slightly underdone in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. Place the semi-sweet chocolate chips in a heat-safe bowl. Heat the heavy cream in the microwave for 45-60 seconds until steaming but not boiling. Pour the hot cream over the chocolate chips and let it sit for 2 minutes without stirring.
  9. Whisk gently until smooth, then add the softened butter and whisk until incorporated.
  10. Once the cookies are completely cool, spread a thin layer of ganache over each one, leaving a small border around the edges. Let the ganache set for about 5 minutes.
  11. Melt the white chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth. Transfer to a small piping bag or zip-top bag and snip off a tiny corner.
  12. Pipe a small circle of white chocolate in the center of each cookie, then pipe a spiral outward from the center. While the white chocolate is still wet, drag a toothpick from the center outward through the spiral, then repeat going from the outside inward to create the web pattern. Wipe the toothpick clean between each drag.
  13. If using candy eyes, press two onto each cookie while the ganache is still tacky.
  14. Let the ganache and white chocolate set completely before serving, about 30 minutes at room temperature or 15 minutes in the refrigerator.

Notes

Don’t skip the chill time—it prevents the cookies from spreading too much. For the ganache, use full-fat heavy cream for proper setting. If the white chocolate thickens while piping, microwave for 5-10 seconds to thin it out. The cookies can be stored in an airtight container at room temperature for up to 5 days. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, spider web cookies, chocolate ganache cookies, easy Halloween dessert, spooky cookies, chocolate cookies, last-minute Halloween treat

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