These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
Serves 15
INGREDIENTS
- 150g unsalted butter, room temperature
- 100g caster sugar
- 150g light brown sugar
- 1 medium egg, room temperature
- 200g self-raising flour
- 50g cocoa powder
- 50g milk chocolate buttons, chopped into chunks
- 50g digestive biscuits, chopped into chunks
- 100g white mini marshmallows
- edible eyes
METHOD
- Preheat the oven to 200°C/180°C fan and then line two large baking sheets with greaseproof paper.
- Cream the butter and two sugars together in a large mixing bowl until well combined. Then mix in the egg. Then add the flour and cocoa powder and fold everything together to make a thick chocolate cookie dough.
- Fold in the chocolate buttons, biscuit chunks and 30g of the mini marshmallows.
- Scoop up heaped tablespoons of dough and roll into balls. Repeat until all the dough is used – 15 balls in total. Place the balls on the baking sheets, leaving 8cm space between each so they have room to spread out.
- Bake for 8–10 minutes until firm around the edges then leave the cookies to cool.
- Place the remaining marshmallows in a heatproof bowl and microwave for 30-seconds until melted and puffed up. If cool enough to touch, using your fingertips, grab a small amount and pull it apart to create a spiderweb effect. Drape the web over a cookie, wrapping it under the bottom. Repeat until all the cookies are covered in webs.
- Decorate with edible eyes to bring the spiders to life, then tuck in and devour!
TIP: If the melted marshmallow becomes too sticky and is difficult to work with, just pop it back in the microwave for another 10 seconds.
Try this seasonal twist: Swap the spiderweb decoration for chocolate stars and edible gold dusting for a dazzling Bonfire Night treat.
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