OREO SPIDER WEB COOKIE PIZZA
Calling ghouls and goblins of all ages! This 'spooktacular' dessert features an OREO Cookie crust topped with a creamy combination of chocolate pudding and whipped topping. A chocolate spider web and a few cookie spiders add the perfect finishing touch.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 4h45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 minutes; cool.
- Meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Cool slightly.
- Beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). Stir in remaining whipped topping; spread onto crust to within 1/2 inch of edge.
- Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
- Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
- Place decorated cookies on pizza just before serving. Garnish with sprinkles.
SPIDERWEB SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.
- To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
- To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
SPIDER COOKIES
These old-fashioned cookies are known by several names, including "Spider Cookies". Easy, no-bake confections.
Provided by My Island Bistro Kitchen
Categories Snack
Number Of Ingredients 8
Steps:
- In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
- Remove from heat and add vanilla. Stir.
- In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
- Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
- Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
- Store in airtight container. These cookies also freeze well.
SPIDER OREO COOKIES
Enjoy Spider Oreo Cookies for a fun and festive no bake Halloween treat. Kids will love these oreo spider cookies and they are super easy to make!
Provided by Desserts on a Dime
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Untwist each Oreo.
- Cut the black licorice into approximately 2 inch pieces. You will need 8 per Oreo (96 total).
- Place 4 pieces of the licorice on each side of the cookie with the majority of the filling on the Oreo cookie. Put some of the white icing on the bottom of the opposite cookie to help hold it back on top.
- Place the cookies back together.
- Use the icing to put the candy eyes on the Oreos to create the face of the spider.
- Enjoy!
Nutrition Facts : Calories 96 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SPIDER WEB COOKIES
Bring a bit of elegance to the Halloween table with these spider web cookies. They're equal parts spooky and striking, making them the ideal choice for a sophisticated Halloween soirée.While these cookies may look fancy, they're truly so easy to make. All it takes is two icing colors and a toothpick to create the webbed effect. These cookies are so easy to execute that you can commission the kids to help out, too. It'll make a wonderful family activity (and maybe even distract the kids for long enough to keep them from jumping out of their seats). You can also get creative with the colors, perhaps switching out the black web for a ghoulish green or a mystical purple.We love the simplistic, modern design of these cookies, but if you want to amp up the spook factor, you can pipe a spider onto the web as well.
Provided by Zoe Denenberg
Categories Cookies
Time 1h
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Make Easy Sugar Cookies, cut into 4-inch circles. Make Royal Icing.
- Separate Royal Icing into 2 small bowls. Leave one bowl of icing white; use black food coloring to dye icing in second bowl black. Load half of the piping-consistency white icing and all of the black icing into respective piping bags, both outfitted with small round tips (#2). Mix additional tablespoons of water into remaining half-bowl of white icing gradually, until it reaches a flooding consistency. Load flooding-consistency white icing into piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
- Outline perimeter of cookies with white piping-consistency icing. Let set for 1-2 minutes.
- Flood cookies with white piping-consistency icing. Do not let dry; immediately use black icing to pipe three concentric circles radiating out from the center of the cookie. Use a toothpick to drag 8 lines out from the center of the cookie, creating a webbed effect. Let dry for 1-2 hours.
SPIDER WEB COOKIE RECIPE
Pretzel Spider Cookies are a perfectly festive Halloween treat! Even the kids can help with this one, and they're always a hit!
Provided by Creative Team
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Melt the almond bark according to package directions. Spoon into a plastic sandwich bag and let sit for one minute.
- Meanwhile, set pretzels out onto wax or parchment paper into a radial formation (this is the base of your spider web).
- Make a small snip in one corner of the sandwich bag containing the melted almond bark. Drizzle enough almond bark on the center of the spider web to give it stability. Let dry.
- Once the pretzels are stable, create a spider web pattern by drizzling the melted almond bark around the pretzels in a circular motion.
- Squeeze a small amount of almond bark wherever you would like your spider to sit on the web, and place the candy spider on top. Let it set. Placing the spider in the center will add more stability to your pretzel web, but feel free to place them anywhere! If using decorating gel or chocolate, squeeze a blob into the middle, then use a toothpick to pull the legs out.
- Remove from wax paper carefully, and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 124 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Sodium 59 mg, Fiber 1 g, Sugar 14 g
SPIDER WEB COOKIE PIZZA
Top this spider web cookie pizza with fruit and melted chocolate-it's perfect for a Halloween buffet! There's nothing scary about Spider Web Cookie Pizza, but it is definitely delicious.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 min.; cool.
- Meanwhile, microwave semi-sweet chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 30 to 40 sec. or until chocolate is completely melted and mixture is well blended, stirring after 30 sec. Cool slightly.
- Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in remaining COOL WHIP; spread onto crust to within 1/2 inch of edge.
- Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
- Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
- Place decorated cookies on pizza just before serving. Garnish with sprinkles.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6789 g, Sugar 0 g, Protein 1 g
SPIDER COOKIES
A spooky spin on the classic black-and-white cookie, these treats will weave a tangled web of fun on the Halloween dessert table. A novice-friendly decorating technique makes these Halloween cookies easy to pull off, while a juicy 'black widow spider' made of raspberry gummies and black licorice sets a polished trap.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, and salt in a small bowl. Beat butter with granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and vanilla; beat to combine.
- Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating until just combined. Cover with plastic wrap; refrigerate until firm, at least 2 hours and up to 1 day.
- Preheat oven to 350 degrees. Scoop dough into 1 1/2-inch balls; place on parchment-lined baking sheets, 2 inches apart. Bake, rotating halfway through, until bottoms are golden, 12 to 14 minutes. Let cool completely on sheets.
- Meanwhile, in another small bowl, whisk together 1 cup confectioners' sugar, cocoa, and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half of mixture to a resealable plastic bag; snip a small hole in one corner.
- In another bowl, whisk together remaining 1 cup confectioners' sugar and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half to another resealable bag; snip a small hole in one corner.
- Working with a few cookies at a time, dip flat sides into remaining icing in bowls (some chocolate, some white), allowing excess to drip off. Transfer, flat-sides up, to a wire rack set over a rimmed baking sheet.
- While glaze is still wet, pipe rings with alternate-color icings, starting in center and working your way to edges of cookies. Drag a toothpick from centers outward in 1/2-inch increments to create spider-web patterns. Place a raspberry candy on each cookie and decorate with licorice-lace legs, pressing into glaze to adhere.
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SPIDER WEB COOKIE PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (26)Category DessertServings 16Total Time 2 hrs
- Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening or spray with cooking spray. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread cream cheese mixture over crust.
- In a small resealable food-storage plastic bag, place chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Knead bag several times to melt chips. Cut small hole in 1 corner of bag. Working from center to outer edge, pipe chocolate to form spiral design over top of cream cheese mixture. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web design.
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- Add the butter and sugar to a large bowl and beat with an electric whisk. Add the egg and continue to mix for another few seconds.
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HALLOWEEN SPIDER WEB COOKIES - CELEBRATION GENERATION
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- Slowly add powdered sugar until cookie icing reaches desired consistency. You will want a fairly thick frosting – but still smooth and workable – for piping details and borders.*
- If you're not using it immediately, transfer to an airtight container, cover surface with plastic wrap, and secure lid tightly.
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- In a microwave-safe bowl, melt all but 4 tablespoons each chocolate in 15 second bursts, stirring between each heating.
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- In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, vanilla, and water.
- To decorate, outline the cookies with a 10-second consistency using either a #2 or #3 tip in the color of your choice (make it the same color as your background color).
CHOCOLATE SPIDERWEB COOKIES RECIPE | MYRECIPES
From myrecipes.com
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended. Add vanilla and egg white; beat well. Add flour mixture; beat until well blended.
- Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.
- Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray. Bake at 350º for 10 minutes or until set. Remove from pans; cool completely on wire racks.
SPIDER WEB SUGAR COOKIES • HIP FOODIE MOM
From hipfoodiemom.com
- In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a large bowl, using an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add the flour mixture and beat on low speed until combined.
- Place the chocolate chips into a medium sized mixing bowl. Using a small saucepan over medium-low heat, heat the heavy cream. Cook until small bubbles appear on the outside edge of the cream and pour the hot cream over the chocolate chips. Let sit for about 2 minutes. Then, using a wire whisk, gently stir until all of the chocolate is melted and the ganache is smooth.
SPIDERWEB COOKIE CAKE - THAT SKINNY CHICK CAN BAKE
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- Preheat oven to 375º. Line a 14 inch deep round pizza pan with parchment and grease entire pan including the paper. Set aside.
- Add dry ingredients, and stir till incorporated. Mix in chocolate chips and ½ cup M & Ms, reserving ½ cup to garnish the top.
- Spread dough evenly in prepared pan. Save remaining M & Ms to decorate the top of the cookie cake after it comes out of the oven.
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- Add powdered sugar; whisk until smooth. If icing becomes too thick, add additional milk, 1 tbsp (15 mL) at a time.Remove ½ cup (125 mL) icing; place in separate bowl.
- Add food coloring. Transfer icing to Decorator Bottle fitted with a writing tip or fill a resealable plastic bag and cut a small piece off the corner, and set aside.Place cookies on Stackable Cooling Rack with waxed paper underneath to catch drippings.
- Using Medium Scoop, place 1 level scoop of colorless icing onto centers of cookies (working with 12 cookies at a time).
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