Make these cute chocolate cookie spiders for Halloween. They're easy to customize so you can use your favorite Oreo filling, type of chocolate and chocolate-covered biscuits or pretzels for the legs. They require few ingredients, and kids love assembling them.
Halloween party treat
We don't have many Halloween treats and snacks in this blog, but the ones we do are easy to make, so you have more time to spend trick-or-treating and having fun with your family and friends.
These simple Halloween Oreos can be assembled a few days ahead and kids love them. And, if you're a cookie-loving adult, you will too.
You only need 4 ingredients that are easily available online and you can change the Oreo filling to suit your family's preference. So there's really no excuse for making these fun treats.
I only added two new recipes to our Halloween category this year, both simple and fun to make!
Ingredient list
- Oreo cookies: regular Oreos or double stuff. Choose any filling you like as long as the cookies are dark chocolate.
- Candy chocolate or melting chocolate wafers.
- Chocolate-covered biscuit sticks, such as Poky chocolate cream-covered biscuits, for the spider legs.
- Candy eyes.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to assemble Halloween spiders
Oreo cookies
First, separate the cookies and cut the Poky sticks. Then melt the chocolate, which needs to be warm when you assemble the spiders.
Chocolate legs
Cut the biscuit ends of the sticks so you have chocolate-covered pieces of equal size.
Place them on the filled cookie half. You can make two or three-legged spiders. Some might have cut ends, and that is fine.
Keep them in place with a little melted chocolate.
Assembled spiders
Top with the Oreo half, squeezing lightly so the chocolate adheres.
Spoon melted chocolate on the top half and spread to cover. Use the classic two, or add several candy eyes before the chocolate sets.
Vintage Kitchen Tip
The melted chocolate can harden while assembling the spiders, so you might need to re-warm it slightly during the process. Make sure it doesn't scorch.
Storage
Room temperature: store leftovers in an airtight container for up to 5 days.
Refrigerate: not my first choice as the chocolate loses shine and you risk dryness. But they can be refrigerated for up to 2 weeks. Use an airtight container and parchment paper or freezer sheets in between layers.
Related recipes you might like:
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Oreo Spiders (chocolate Halloween treat)
Ingredients
- 16 Oreo cookies, regular or double stuff
- 2 boxes Pocky biscuit sticks, about 5 ounces total, or plain pretzel sticks
- 10 ounces chocolate melting wafers, or candy chocolate. I use dark, but milk chocolate can be used
- 35 to 40 candy eyeballs
Instructions
- Cut the plain end of 2 boxes Pocky biscuit sticks and then cut the chocolate part in half.
- Separate 16 Oreo cookies and place them on a parchment-lined cookie sheet or tray.
- Melt 10 ounces chocolate melting wafers in a microwave-safe bowl until smooth in 30-second spurts, stirring it well every time to avoid scorching.
- Place 3 or 4 sticks on each side in the middle of the filling, fanning them out and lightly pressing to adhere.
- Spoon a little chocolate in the center of the cookies where the sticks meet to help hold them in place and secure the top cookie. Top with the remaining plain Oreo cookie. Spread a teaspoon of melted chocolate evenly on top and spread to cover.
- Place two or several candy eyes before the chocolate sets.
- Repeat with the remaining Oreos.
- The melted chocolate can harden while assembling the spiders, so you might need to re-warm it slightly during the process. Make sure it doesn't scorch.
- Allow to set completely before serving. You can refrigerate for 15-20 minutes, but the chocolate can lose its shine.
Rate and review this recipe