Spider Sandwich Cookies
These Spider Sandwich Cookies are a fun and festive no-bake Halloween treat made with Chips Ahoy cookies, black buttercream frosting, candy eyes, and pretzel legs. They’re quick to assemble and perfect for Halloween parties, bake sales, or a spooky afternoon activity with kids. Cute, creepy, and super easy!
Equipment
- 1 piping bag optional, but helpful
Ingredients
- 1 package Chips Ahoy cookies
- 1 cup (2 sticks) unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp milk to adjust for texture
- Black food coloring gel works best
- Candy eyes I recommend the medium-sized ones
- Pretzel sticks broken in half to make the legs
Instructions
- In a large mixing bowl, with an electric or stand mixer, beat your softened butter with the powdered sugar. Add the vanilla and a bit of milk. Keep beating everything until a smooth frosting forms.
- If needed, add a bit more milk or powdered sugar to adjust for texture.
- Add a couple drops of black food coloring and beat everything together until the food coloring is evenly distributed.
- I recommend putting the frosting in a piping bag with no tip to make this easier and neater, but you can also spread the frosting with a butter knife.
- Flip over one cookie and pipe or spread a generous amount of black frosting on the flat side.
- Gently press a second cookie on top to form a sandwich. Press just until the frosting about reaches the edge of the cookies.
- Add the candy eyes to the sides where the frosting is just coming out. You can add two for a classic look, or go wild with four or six for a cartoony vibe! If your sandwich cookie isn’t thick enough for the eyes to fit, you could also put a bit of frosting on the back of some eyes and put them on the top of your sandwich cookies.
- Break 4 pretzel sticks in half and press 4 pretzel halves into each side of the frosting to act as legs. It helps to place the pretzels at a slight angle so they stick out and look more spidery.
- Store in an airtight container in the fridge. They taste best if they sit out a room temperature for just a few minutes, but I recommend keeping them in the fridge so the frosting stays firm and everything stays put together.