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Perfect Spider Web Cookie Cake: Easy Halloween Dessert

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A giant, shareable chocolate chip cookie cake topped with a simple spider web design. It’s a soft, chewy, buttery dessert that’s perfect for Halloween parties and easy enough for beginner bakers.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1/4 cup (45g) semi-sweet or dark chocolate chips (for web)
  • 1/2 teaspoon coconut oil or vegetable shortening (optional, for web)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). If using a cast iron skillet, place it in the oven to preheat. If using a cake pan, grease it well with butter or non-stick spray.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl.
  3. Add the whole egg, egg yolk, and vanilla extract. Beat on low speed until just combined. The mixture may look slightly separated.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined, with a few streaks of flour remaining.
  6. Use a rubber spatula to gently fold in the 2 cups of chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  7. Carefully remove the hot skillet from the oven (if preheated) and let it cool for a minute. Transfer the dough into the prepared skillet or cake pan. Press it into an even layer about 1/2 to 3/4 inch thick. Do not press it up the sides.
  8. Bake for 20-25 minutes. The edges should be golden brown and set, but the center will still look slightly soft and puffy. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the cookie cake cool completely in the pan on a wire rack for at least 30 minutes before decorating.
  10. For the spider web: Melt the 1/4 cup of chocolate chips with the coconut oil (if using) in a small microwave-safe bowl in 20-second intervals, stirring until smooth. Pipe or spoon a small pool of melted chocolate in the center of the cooled cookie. Using a toothpick, drag the chocolate outward from the center to the edge to create 8-10 spokes. Then, starting from the center, use the toothpick to gently drag an arc from one spoke to the next, creating curved lines. Continue moving outward until y…
  11. Optional: Dust with powdered sugar before serving.

Notes

For best results, use room temperature butter and eggs. Do not overbake; the center should still be slightly soft when removed from the oven as it will continue to cook from residual heat. The spider web design works best when the cookie is completely cool. If the chocolate for the web thickens, reheat it in 5-second intervals.

Nutrition

Keywords: Halloween dessert, spider web cookie cake, chocolate chip cookie cake, easy Halloween recipe, spooky dessert, cookie cake

Find it online: https://breezybake.com/perfect-spider-web-cookie-cake-easy-halloween-dessert/