Halloween is one of my favorite holidays because of the treats (and some tricks!). Thus I give you this spooktacular dessert: medicated spider cookies! These classic chocolate chip cookies contain semi-sweet chocolate morsels, crushed walnuts, and “spooky spiders.” Please your guests and trick-or-treaters with these sweet and creepy cookies.
Yields: 24 cookies
Here’s What You Need:
- 2¼ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup light brown sugar (packed)
- 2 teaspoons organic pure vanilla extract
- 1 stick (8 tablespoons) cannabis-infused butter (softened)
- 1 stick butter (softened)
- 2 eggs
- 2 cups semi-sweet chocolate chips (save ½ cup of these chips to decorate as “spider bodies” prior to putting the cookies into the oven)
- 1 piping bag
- ¼ cup chocolate chips (melted for piping)
- Optional: 1 cup crushed walnuts
How to Make Spider Cookies
To begin, preheat your oven to 375 degrees Fahrenheit.
Next, in a medium size bowl, combine the dry ingredients: flour, baking soda and salt, and stir to combine with a fork. Set this bowl to the side for now.
Then, in a large mixing bowl, add in both the softened butter and softened cannabis-infused butter, in addition to the sugar and light brown sugar.
Using a hand-held or standing mixer, cream the butter and sugar on a medium-speed until the mixture is whipped and smooth.
Next, add the vanilla extract and the eggs, one by one, mixing well on low-speed to combine after each egg.
After, gradually add the dry goods to the creamed butter mixture – 3 batches of adding the dry goods to the wet goods usually works best. Make sure the mixer is on low-speed with each addition of dry goods to prevent any flour mishaps.
Once all of the dry ingredients have been added to the wet ingredients, pour in 1½ cups of your 2 cups of chocolate chips to the cookie batter. You can also add in your optional cup of crushed walnuts at this time. Set the remaining ½ cup of chocolate chips to the side for now.
Mix your cookie batter one last time, on medium-speed as the batter will be quite thick now, until all of the chocolate chips and nuts have been incorporated.
On an un-greased cookie sheet, place about 1 rounded tablespoon of cookie dough, making sure to leave at least 2 inches of space in between each ball of dough.
When your cookie sheet is filled, use your reserved ½ cup of chocolate chips to decorate anywhere from 3-4 “spider bodies” on each cookie (the chocolate chips that we threw into the batter are mixed throughout, but crowning the cookies with a few more will ensure that you see these spooky spiders!).
Simply stick 3-4 chips (pointed-side down) onto the cookies’ surfaces.
Place your cookie sheet into your preheated oven, and bake the cookies for 9-11 minutes or until golden brown.
Remove the cookies from the oven, and carefully transfer them with a spatula to a cooling rack (they will be soft, so try not to be too rough!).
Allow the cookies to cool for several minutes before attempting to decorate the spider legs onto the spider bodies.
Once the cookies are cool to the touch, melt your ¼ cup of chocolate chips in a piping bag (as long as it’s microwave safe – not all are) and then proceed to pipe on your spider legs. Feel free to touch up your spider legs with a toothpick in order to get the desired length, thickness of legs, etc.
Serve immediately, and enjoy!
View the original post at http://www.weedist.com/2014/10/great-edibles-recipes-spider-cookies/