Name: Giant Halloween Spider Cookie Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 1 h 18 min
Cuisine: American
Ingredients: 2 tubes 30 oz chocolate chip cookie dough; 2 containers 16 oz vanilla frosting; Halloween sprinkles; Black decorating icing; Plastic spider

Jump to Recipe· 4.4 from 13 reviews

If you’re on the hunt for a show-stopping Halloween treat that’s equal parts spooky and downright delicious, you’ve got to try my Giant Halloween Spider Cookie Recipe. This cookie is massive, festive, and perfect for sharing with friends, family, or even a Halloween party crew. Imagine a giant chocolate chip cookie topped with creamy vanilla frosting, sprinkled with festive Halloween sprinkles, and finished with a gorgeous spider web design—all crowned with a plastic spider for that extra creepy-cool vibe. Trust me, you’ll want to stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull off!

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Why This Recipe Works

Simple Ingredients: Uses classic, store-bought cookie dough and frosting for ease and reliability.
Big Impact: One giant cookie makes a festive centerpiece that feeds a crowd with minimal effort.
Customizable Decoration: You control the spooky levels with your choice of sprinkles and piping skills.
Easy to Execute: No complicated steps or special equipment—perfect for last-minute Halloween fun.

A large round cookie sits on a white pan, resting on a light wooden board with some dried brown leaves and a small white pumpkin in the background on a white marbled surface. The cookie has two main layers: a golden-brown base with a smooth, thick layer of white icing on top. Around the edge, there are colorful sprinkles in orange, green, purple, black, and white, adding texture and a festive look. A thin black spiral decoration starts from the center and curls outward evenly across the white icing, creating a neat pattern. The image feels bright and clear, showing the cookie’s detail well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Giant Halloween Spider Cookie Recipe is that it keeps things super simple, letting the flavors and decoration shine. Each ingredient plays a key role—from the chewy chocolate chip cookie base to the smooth vanilla frosting that doubles as your “web canvas.” Don’t skip on the sprinkles—they add that perfect pop of Halloween spirit!

Chocolate Chip Cookie Dough: Using pre-made dough saves time and ensures a perfect chewy cookie every time without guessing measurements.
Vanilla Frosting: Melting the frosting makes it pourable for smooth coverage; vanilla flavor balances the sweet cookie base beautifully.
Halloween Sprinkles: These bring color and festive vibes, making the cookie look like a Halloween party in itself.
Black Decorating Icing: Essential for piping the spider web design, adding that creative and creepy detail.
Plastic Spider: Adds a playful finishing touch, and yes, it’s purely decorative (don’t bake it in!).

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this recipe invites you to get creative! Whether you prefer your spider web super detailed or more abstract, or want to swap out sprinkles for something crazier, it’s all good. These tweaks make it truly your own.

Variation: One year, I swapped vanilla frosting for a thin layer of chocolate ganache—came out decadently rich and just as spooky!
Dietary option: Gluten-free cookie dough or vegan frosting can be used if you have specific needs, just make sure they’re firm enough to spread and decorate.
Spice it up: Scatter mini candy eyeballs instead of sprinkles for a spooky surprise when you slice into the cookie.

Step-by-Step: How I Make Giant Halloween Spider Cookie Recipe

Step 1: Prepping and Baking the Cookie Base

First, preheat your oven to 350°F (175°C)—this sets the stage for a perfectly baked cookie. Next, press two tubes of chocolate chip cookie dough evenly into a 16-inch round pan. This size helps the cookie bake evenly and yields that satisfying “giant” feel. I find using a little spray oil on the pan helps the cookie release easily after baking. Bake for 12-13 minutes until the edges turn golden brown and you can smell that classic cookie aroma filling your kitchen.

Step 2: Melting the Frosting and Adding the Base Layer

While the cookie’s cooling just a bit, it’s time to melt the frosting. Remove the foil lids from the two 16oz containers of vanilla frosting, then microwave in 20-second bursts, stirring between each, until it’s smooth and pourable but not hot. This took me a couple tries before I got the timing right—don’t rush it or you’ll have clumps. Pour the melted frosting evenly over the cookie base, then use a spatula to smooth it out in a thin, luscious layer.

Step 3: Decorating with Sprinkles and Webs

Next up, sprinkle your Halloween sprinkles generously around the cookie’s edge. It frames the cookie beautifully and gives a festive burst of color. Then comes the fun artistic part: use black decorating icing to pipe a spiral starting from the middle outwards on the frosting. Grab a wooden skewer and drag lines outward from the center cutting through the spirals—that’s your spider web pattern! Finally, place a plastic spider directly in the middle for the perfect creepy-crawly effect. I promise this step always impresses guests and kiddos alike.

Step 4: Chilling and Serving

To get that frosting to set nicely, pop the whole cookie pan into your refrigerator or freezer for 30 minutes to an hour. This makes slicing cleaner and ensures every spider leg of your creation stays intact. When you’re ready, slice it up and watch your friends’ faces light up—giant, delicious, and perfectly spooky.

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Pro Tips for Making Giant Halloween Spider Cookie Recipe

Avoid Overbaking: The giant cookie bakes differently than small ones; watch closely starting at 12 minutes to keep it chewy.
Frosting Consistency: If frosting is too thick after melting, stir in a tiny splash of milk to loosen it gently.
Web Design: Use a thin piping tip for crisp lines, and don’t be afraid to practice your web on parchment paper first.
Cooling Matters: Chilling before slicing helps avoid frosting smudges and keeps decoration neat.

How to Serve Giant Halloween Spider Cookie Recipe

A large round cookie cake with three visible layers: the bottom layer is a golden brown cookie base, the middle layer is a smooth off-white creamy frosting spread evenly across the entire cookie, and the top layer has a spider web design made with thin black icing lines starting from the center and stretching outward in a web pattern. The outer edge of the cookie is decorated with small colorful sprinkles in orange, green, purple, and black. A small black plastic spider sits right in the center of the web. The cookie is held by a woman’s hands over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping the edges with Halloween sprinkles like tiny bats, pumpkins, or black and orange confetti—they’re simple but instantly festive. Sometimes I toss on edible glitter for a subtle sparkle that looks amazing under party lights.

Side Dishes

Pair this giant cookie with some fun Halloween beverages like blood-red cranberry punch or pumpkin spice coffee for a cozy vibe. For a balanced party spread, mini caramel apples or popcorn balls make fun, thematic sides that complement the sweetness.

Creative Ways to Present

At last year’s party, I served the giant spider cookie on a big black platter surrounded by fake cobwebs and little plastic spiders scattered around. Another time, I placed it on top of a cake stand layered with orange tissue paper to give a pop of color and height at the dessert table—it really elevated the spooky factor!

Make Ahead and Storage

Storing Leftovers

I store leftover Giant Halloween Spider Cookie in an airtight container in the fridge to keep the frosting fresh and the cookie soft. It stayed delightfully tasty for up to 3 days in my experience.

Freezing

If you want to prep early, I’ve frozen unbaked cookie dough in the pan wrapped tightly with plastic wrap and foil. When ready, bake straight from frozen, adding a couple extra minutes. Finished cookies freeze okay wrapped airtight, but frosting may lose some texture.

Reheating

I gently warm individual cookie slices for 10-15 seconds in the microwave to refresh softness without melting the frosting. Keep it brief to avoid a frosting meltdown and you’ll get that just-baked feel!

FAQs

Can I use homemade cookie dough for the Giant Halloween Spider Cookie Recipe?

Absolutely! Homemade dough adds a personal touch, but remember this recipe relies on the convenience and consistent texture of store-bought dough for best results in a large 16” pan. Make sure your dough spreads evenly and will bake through in the given time.
What if I don’t have black decorating icing?

No worries! You can make your own by mixing powdered sugar with a little black gel food coloring and a splash of water or milk until pipeable, or use melted dark chocolate with a small piping bag for a rustic web design.
How do I keep the frosting from melting too much?

Melting vanilla frosting creates that nice smooth spread but avoid overheating. Use short bursts in the microwave and stir in between. Once spread, refrigerate promptly to help it set and stay firm for decorating and slicing.
Can I make this Giant Halloween Spider Cookie Recipe vegan or gluten-free?

Yes! Just swap for vegan or gluten-free chocolate chip cookie dough and frosting. Watch baking times as they may vary slightly, but the decorating process stays the same and the spooky vibe is 100% intact.
What’s the best way to cut and serve this giant cookie?

After chilling to set the frosting, use a sharp serrated knife to slice it like a pizza. Clean the knife between cuts if frosting starts to smear, and if possible, cut in a cool room to keep everything firm and neat.

Final Thoughts

Making this Giant Halloween Spider Cookie Recipe has become one of my favorite festive traditions—it’s simple enough for a last-minute treat but always manages to wow everyone who sees it. The combo of chewy cookie, creamy frosting, and playful decoration just can’t be beaten for a Halloween dessert centerpiece. I hope you’ll love making it as much as I do. Trust me, once you nail this recipe, it’ll be your go-to fun yet freaky crowd-pleaser every spooky season!

Giant Halloween Spider Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 13 reviews

Author: Amanda
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 1 hour 18 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Giant Halloween Spider Cookie is a fun and festive treat perfect for Halloween celebrations. Made with chocolate chip cookie dough, vanilla frosting, and spooky decorations, it’s an easy-to-make centerpiece that combines the warmth of a giant cookie with creative spiderweb icing and sprinkles for a spooky effect.

Ingredients

Cookie Dough

2 tubes 30 oz chocolate chip cookie dough

Frosting and Decorations

2 containers 16 oz vanilla frosting
Halloween sprinkles
Black decorating icing
Plastic spider

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cookie dough.
Press and Bake Dough: Press the cookie dough evenly into a 16-inch pan and bake for 13 minutes, or until the edges turn golden brown, indicating it’s fully baked.
Melt Frosting: Remove the foil from the frosting containers, then microwave the vanilla frosting in 20-second intervals, stirring between each, until smooth and melty.
Frost Cookie: Pour the melted frosting over the baked cookie in an even layer while the cookie is still warm to allow easy spreading.
Add Sprinkles: Decorate the edge of the cookie with Halloween-themed sprinkles to create a festive border.
Pipe Web Design: Using black decorating icing, pipe a spiral web on top of the frosting. Then, use a wooden skewer to drag outwards from the center to form cross sections resembling a spider web.
Place Spider: Position the plastic spider in the center of the web for a spooky finishing touch.
Chill: Place the cookie in the refrigerator or freezer for 30 minutes to 1 hour to allow the frosting to cool and set before serving.

Notes

Use a wooden skewer for precise web lines when dragging the icing outward.
Ensure the cookie pan is 16 inches for proper sizing and baking.
Remove the frosting container foil to avoid sparks or damage in the microwave.
The frosting will set better and be easier to cut if chilled for a full hour, but 30 minutes is sufficient in a freezer.
Substitute plastic spider with candy decorations if minimal plastic use is preferred.
Use room temperature frosting for smoother melting and spreading.