Oreo Spider Cookies

20 MIN PREP TIME

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12 MIN BAKE TIME

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35 MIN TOTAL

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20 MIN PREP TIME 〰️ 12 MIN BAKE TIME 〰️ 35 MIN TOTAL 〰️

Creepy, chewy, and absolutely delicious, these Oreo Spider Cookies are the perfect mix of spooky and sweet! Each cookie is a soft, gooey chocolate chip and Oreo base, topped with Malteser and Lindt truffle “spider bodies” and finished with chocolate legs. They’re fun to make, great for Halloween parties, and guaranteed to disappear fast.

This recipe is part of my Bite Sized Halloween Treats series, where we’ll be creating spooky little snacks that are easy to make, kid-friendly, and just a little bit wicked.

Why you will love this recipe:

Thick, chewy, and chocolatey | Every bite is packed with melty chocolate chips and crushed Oreos.

Fun to decorate | The spider design is easy to create with simple chocolates and melted icing.

Perfect for Halloween parties | Spooky enough for the table, sweet enough to disappear in minutes!

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific seasonal extras you need.

Unsalted butter | Gives the cookies their chewy texture and buttery flavour.

Light brown sugar | Adds moisture and a rich caramel sweetness.

Caster sugar | Helps create crisp edges while balancing the brown sugar’s depth.

Large egg | Binds everything together and gives the cookies structure.

Vanilla extract | Enhances the chocolate flavours and adds warmth.

Plain flour | The perfect amount to keep the cookies soft and slightly thick.

Baking soda | Helps the cookies rise slightly for that soft, chewy texture.

Salt | Balances the sweetness and sharpens every flavour.

Oreos | Adds crunch, extra cocoa flavour, and those iconic Oreo specks throughout.

Chocolate chips – Melts into gooey pockets of chocolate goodness.

Maltesers | Used for the smaller part of the spider’s body; adds crunch and a malty flavour.

Lindt chocolate truffles (milk or dark) | Creates the large round spider body with a luxurious chocolate centre.

Dark chocolate (for decorating) | Used to draw on the spider legs and attach the chocolate pieces.

FAQ’s

Can I use other biscuits instead of Oreos?
Yes! Digestives or chocolate sandwich biscuits work too, though Oreos give that extra cocoa punch.

Do I have to use both Maltesers and Lindt balls?
Not at all, you can use just one type if preferred, but the two sizes together make the spiders look extra realistic.

Can I make the dough ahead of time?
Yes, you can chill the cookie dough for up to 48 hours. Bring it back to room temperature before baking for best results.

Can I freeze the dough?
Absolutely. Scoop portions of dough onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 2 extra minutes to the bake time.

How do I get perfect spider legs?
They don’t need to be perfect, but if using a fine piping tip or a cocktail stick dipped in melted chocolate to draw thin will give you the best control.

Expert baking tips!

Work quickly with decorations | The warmth of the cookies helps the truffles and Maltesers stick securely. But don’t add them straight from the oven or the chocolate will melt completely.

Add edible eyes | For an extra touch of personality, stick tiny edible eyes on the Lindt ball using a dab of melted chocolate.

Use different flavours | Try white chocolate Lindt balls for “ghost spiders”

Storage | Keep in an airtight container for up to 3 days — if they last that long!

Recipe Card:

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Oreo Spider Cookies

Servings: 12

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Creepy, chewy, and absolutely delicious, these Oreo Spider Cookies are the perfect mix of spooky and sweet! Each cookie is a soft, gooey chocolate chip and Oreo base, topped with Malteser and Lindt truffle “spider bodies” and finished with chocolate legs. They’re fun to make, great for Halloween parties, and guaranteed to disappear fast.

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Ingredients

• 125g unsalted butter, softened
• 100g light brown sugar
• 50g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175g plain flour
• ½ tsp baking soda
• Pinch of salt
• 80g crushed Oreos (roughly 6–7 biscuits)
• 100g chocolate chips
• 12 Maltesers
• 12 Lindt chocolate truffles (milk or dark)
• 50g melted dark chocolate (for decorating)

Instructions

1. Preheat the oven to 180°C (160°C fan) and line two baking trays with parchment paper.
2. In a large bowl, beat together the butter, brown sugar, and caster sugar until light and fluffy.
3. Mix in the egg and vanilla extract until smooth then add the flour, baking soda, and salt, and fold them into the wet mixture until a dough forms.
4. Stir through the crushed Oreos and chocolate chips until evenly distributed.
5. Scoop tablespoon-sized balls of dough onto the prepared trays, spacing them apart. Bake for 10–12 minutes until golden around the edges but still soft in the centre.
6. Let the cookies sit on the tray for 5 minutes, then transfer to a wire rack.
7. While the cookies are still a little warm, press one Lindt truffle and one Malteser onto each cookie for the spider’s head and body.
8. Use melted dark chocolate in a piping bag or fine-tipped squeeze bottle to draw 8 little legs extending from the chocolate body.
9. Let the chocolate set before serving (or pop them in the fridge for 10 minutes to speed it up).

Notes

The cookies can be stored in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Calories

168

Fat

11 g

Carbs

35 g

Sugar

0 g

Protein

2 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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https://youtube.com/shorts/HZQCQoSMF1o?si=e7rrfkmwtkJ3KLCS

https://mykitchensdrawer.com/recipes-blog/halloween-cookies

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