Who is ready for Halloween? I’m trying to get there. I’ve decorated a little bit but have yet to do anything to my patio (which is also my front entrance). At this point I’m even wondering if I need to decorate it.
I blame it on this hot weather. Who wants to haul around hay bales and corn stalks when it is in the 90s? Not me.
I’m hoping to be home for Halloween with the kids (ahem 16 year olds) and not in my lonely place where I see no trick-or-treaters. Being with them will get me in the Halloween spirit.
My niece and I are always texting or snapchat-ing and I always seem to promise her I’ll make her stuff when I get home. Then I get tired or busy or forget.
But I have a feeling she will not let me forget this big giant cookie. It is so good and the buttercream frosting just punches up the sweetness factor. And if you have some leftover Halloween candy, this is the perfect treat to make to use some up.
Serves 1 Ginormous Cookie
Giant chocolate chip cookies turned spider web become the perfect Halloween treats.
15 minPrep Time
13 minCook Time
28 minTotal Time
Save RecipeIngredients
- Cookies:
- 1 1/4 c all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c butter, softened
- 1/2 c + 2 Tbsp light brown sugar
- 2 Tbsp white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 c semisweet chocolate chips
- Buttercream frosting:
- 1 1/2 c confectioners sugar
- 1/2 c butter, softened
- 1/2 tsp vanilla extract
- 1 Tbsp heavy whipping cream
- Toppings:
- Semisweet Chocolate Chips
- Chocolate candy, chopped
Instructions
- Cookies:
- Preheat oven to 350 degrees.
- Prepare a baking sheet by lining with a silpat or parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a separate mixing bowl, beat butter and sugars in medium speed until well combined and creamy.
- Gradually add in flour mixture and beat on low speed until just combined.
- Stir in chocolate chips.
- Divide dough in fourths and flatten dough into four six-inch cookies. (NOTE: You can place the baking sheet in the refrigerator for 30 minutes to help keep the dough from spreading too much when cooking. I didn't and they turned out fine but spread a lot.)
- Place baking sheet in the oven and bake for 11-13 minutes.
- While cookies cool, prepare buttercream.
- Buttercream Icing Instructions:
- In a medium bowl add butter and sugar. Beat with an electric wire whisk until creamy, about 3 minutes.
- Add in vanilla extract and whipping cream. Continue to beat until frosting reaches desired consistency. Add in a little bit more cream if needed.
- Evenly divide frosting among four cookies.
- Melt chocolate chips. Drizzle chocolate in circles then drag toothpick through chocolate to make spider webs. Decorate with chopped candies.
Giant cookie adapted from Kevin and Amanda. Buttercream frosting adapted from Food Network.
And a big thank you to Imperial Sugar for providing me with gobs of sugar to bake treats for you all. They have been an amazing sponsor for #Choctoberfest this year!
Don’t forget to enter to win a sweet gift package for #Choctoberfest.
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