In Good FlavorBig-Eyed Spider Cookies are a fun Halloween twist on a family favorite treat, made with chow mein noodles and peanuts coated in melted chocolate and butterscotch. These no-bake cookies are simple to make and require only four ingredients, not counting the decorations. They’re always a hit at any event!
I love no-bake cookie recipes, and when they’re a proven crowd favorite, they’re a keeper! Spider cookies (also called haystack cookies) are sweet, salty, nutty, caramelly, and chocolaty. They always disappear quickly, whether at a backyard cookout, potluck, cookie swap, or on a game day dessert table. When Halloween comes around, I decorate them with a touch of Halloween fun.
Easy to make:
This easy cookie recipe requires only 4 ingredients: chocolate chip morsels, butterscotch morsels, chow mein noodles, and peanuts. Best of all, no baking skills are needed to make them!
To make them, melt chocolate chips and butterscotch on the stove over low heat or in the microwave, then combine them with the chow mein noodles and peanuts. To finish, scoop the mixture onto parchment paper and add decorative candied eyes. They need a little time to set, and you’ll have some sinfully delicious and spooky Halloween treats!
Recipe highlights:
- Melt chocolate chips and butterscotch chips on the stovetop or in the microwave.
- Combine with chow mein noodles and peanuts.
- Drop the cookies onto a parchment-lined baking sheet. Add the eyes, then allow them to set at room temperature or in the refrigerator.
- Refer to the recipe card below for detailed instructions.
How to store:
You can store the cookies at room temperature for up to five days, but I don’t recommend it, especially in humid climates. The chocolate can easily soften and rub off. These cookies are best stored in the refrigerator in an airtight container, where they stay fresh for over a week. Allow them to come to room temperature before serving, as they will be quite hard from refrigeration.
You can also freeze the cookies. Place them in a freezer-safe container or storage bag and freeze for up to three months. Defrost in the refrigerator, then let them sit on the countertop to reach room temperature before eating them.
Pro tips:
- If you melt the chocolate chips and butterscotch on the stovetop, keep the heat on a low setting and stir continuously. Be patient, as cooking at higher temperatures can cause the mixture to seize. It always works for me without using a double boiler.
- If you melt the chocolate chips and butterscotch in the microwave, stir them well after each interval of cooking, even if you don’t think it’s necessary. This helps with uniform heating.
- Drop the cookies on parchment for easy removal once they set.
Recommended supplies:
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- Mixing bowl—this is a set of 4 glass bowls in varying sizes with plastic lids. All of the bowls are oven, microwave, fridge, freezer, and dishwasher-safe.
- Pan—if you want to melt the chocolate and butterscotch chips on the stovetop, this 3.5-quart pan has a nonstick ceramic coating and a stainless steel bottom. It is scratch-resistant and withstands temperatures up to 700° F.
- Baking sheet— for setting the cookies on. I have this one. It is made of commercial-grade and heavy-gauge aluminized steel with a corrugated surface to facilitate air circulation and even baking.
- Silicone tip spatula to help with mixing.
- Ice cream/cookie scoop—this is a 1/4 cup capacity scoop.
- Candy eye sprinkles
- Parchment paper to provide a nonstick surface for cookie dough.
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Big-Eyed Spider Cookies
Description
Big-Eyed Spider Cookies are a fun Halloween twist on a family favorite treat, made with chow mein noodles and peanuts coated in melted chocolate and butterscotch. These no-bake cookies are simple to make and require only four ingredients, not counting the decorations. They’re always a hit at any event!
Ingredients
Decorative supplies:
Instructions
- To melt the chocolate and butterscotch on the stovetop: Add chocolate and butterscotch chips to the bottom of a nonstick pan over low heat. Stir continuously until smooth. Remove from the heat and stir in chow mein noodles and peanuts.
- To melt the chocolate and butterscotch on the stovetop: Add chocolate and butterscotch chips to a microwave-safe bowl. Microwave at 30-second intervals, stirring well after each cycle until smooth, even if you don’t think it’s necessary. Combine with chow mein noodles and peanuts in a mixing bowl.
- To form the cookies: Use a 1/4-cup cookie scoop to drop the cookies onto a parchment paper-lined surface. Add the eyes. Allow the cookies to set at room temperature for about 1 hour or in the refrigerator for 20 minutes.
- Makes 18-20 cookies.
Note:
- Store them in the refrigerator, as chocolate tends to rub off easily at room temperature, especially in humid climates. Let them reach room temperature before serving, as they will be too hard otherwise.
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