Spiderweb Chocolate Cookies

Name: Spiderweb Chocolate Cookies
Total time: 50 min
Yield: 18 - 20
Ingredients: 1 c. all-purpose flour; 1/2 c. unsweetened cocoa powder (not Dutch process); 1 tsp. baking soda; 1/2 tsp. espresso powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. packed dark brown sugar; 1/2 c. granulated sugar; 1 large egg, at room temperature; 1 tsp. pure vanilla extract; 2 tbsp. whole milk; 2 c. mini marshmallows

Try these deliciously stretchy sweets.

By Joy ChoPublished: Aug 6, 2024

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Mike Garten

Yields:

18 - 20

Total Time:

50 mins

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Melted marshmallows spread over crackly-topped chocolate cookies become gooey “spiderwebs” that scream “spooky season.” Perfectly festive for your Halloween bash!

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Ingredients

1 cup
all-purpose flour
1/2 cup
unsweetened cocoa powder (not Dutch process)
1 tsp.
baking soda
1/2 tsp.
espresso powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
packed dark brown sugar
1/2 cup
granulated sugar
1
large egg, at room temperature
1 tsp.
pure vanilla extract
2 Tbsp.
whole milk
2 cups
mini marshmallows

Directions

1. Step 1Heat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Step 2In medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt.
3. Step 3In large bowl, using electric mixer, beat butter and both sugars on medium until light and fluffy, about 3 minutes. Beat in egg, scraping bowl as needed, then beat in vanilla.
4. Step 4Reduce mixer speed to low and, in 2 batches, add flour mixture, alternating with milk and beating until just incorporated after each addition. Refrigerate dough, covered, at least 30 minutes, up to 3 days.
5. Step 5Scoop dough, in 2-tablespoon portions, onto prepared sheets, spacing at least 2 inches apart. Bake, rotating positions of pans halfway through, until tops are cracked and cookies are set around edges, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely, about 20 minutes. Reserve parchment-lined baking sheets.
6. Step 6In medium bowl, microwave marshmallows in 15-second increments, stirring in between, until melted, 30 seconds total. When marshmallows are still warm and begin to feel tacky between fingers, pinch mixture between thumb, index, and middle fingers and spread across cookies in weblike strands, then use edges of cookies to scrape marshmallow off fingers (this process will be messy; see Tip; if marshmallows firm up, microwave about 10 seconds to rewarm).
7. Step 7Place cookies on reserved baking sheets and let set 15 minutes.

GH Test Kitchen Tip: Work quickly while the marshmallows are pliable enough to form strands before solidifying. This will yield the best-looking cookies. Avoid stacking cookies when storing.

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