Spider Cookies

SpiderCookies SpiderCookies

Reipe by Lili Forberg

10 people 15 minutes 20 minutes


  • 100 g Brown Sugar
  • 1 medium Egg
  • 9 pieces Ferrero Rocher 300g
  • 70 g Granulated Sugar
  • 3 tbsp Icing Sugar
  • 30 g Milk Chocolate , for melting
  • 250 g Milk Chocolate Chips
  • 0.5 tsp Salt
  • 300 g Self-Raising Flour
  • 120 g Unsalted Butter , room temperature
  • 2 tsp Vanilla Extract


  1. Preheat the oven to 180°C. Cream the butter and the sugars until light and fluffy. Stir in the egg and vanilla.
  2. Add in the flour, salt and the chocolate chips. Mix all the ingredients to form a dough. Use a small ice cream scoop to form dough balls.
  3. Place dough balls on a lined baking tray and bake on 180°C for about 13 to 15 minutes or until golden.
  4. Press a Ferrero Rocher on the top of each cookie as soon as they are out of the oven. Using some melted chocolate add two fondant icing eyes to each Ferrero Rocher.
  5. Let the cookies cool on the tray. Once cooled use a piping bag with melted chocolate to pipe on the legs.

 Tip: Any small compostable or plastic bag can be used as a piping bag, just snip off a bit of one of the corners.


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