These Creepy Crawly Cookies are so fun to make and so delicious. Double chocolate cookies topped with chocolate frosting, cookie crumb soil and gummy worms. They’re absolutely perfect to get the kids involved in the kitchen.
Happy Halloween guys! Hope you’ve all got an extra spooky day planned filled with scary movies, pumpkin carving and, of course, cookie making!
These cookies are the perfect last minute treat to make for any Halloween Party that’s suddenly sprung up. We all know how that can happen… The chocolate cookie dough requires no chilling so you can have them ready in 45 minutes. What are you waiting for?
Why you’ll love Creepy Crawly Cookies:
- They’re super easy to make. This cookie dough requires no chilling so you can whip them up so fast.
- You can skip the worms if you’re not making these cookies for Halloween, they’re just as delicious without them.
- The kids will absolutely love getting involved in making these cookies. They are perfect for small hands. Get them to dip the cookies and place the gummy worms. The more the merrier.
- They are so delicious. The base cookie recipe is my favourite chocolate cookie recipe, so rich and dark.
- They’re easy to customise. Leave them plain, pipe different flavoured frosting on top, theme them for any occasion.
Here’s what you’re going to need:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- Cocoa Powder – Dutch processed cocoa powder is the best to use for these brownies. Nice and dark, just like my soul.
- Salt – Use fine salt when baking so it can be evenly distributed throughout the bake. Use flaked salt to finish recipes.
- Plain Chocolate – You can use chips, chunks or a bar of chocolate chopped up. Just use the best quality you can afford. You can also swap the plain out for milk or white chocolate.
- Oreo Cookies – Any chocolate sandwich cookie will do, in fact, I used a M&S version here.
- Gummy Worms – I used Halloween Colin gummies from M&S but I wouldn’t recommend them again. They’re quite stiff and refuse to bend on the cookie. Just use the fizzy cheap ones, I will in future.
Tips for making Creepy Crawly Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with white chocolate as I thought it would give a nice contrast to the chocolate cookie but you can used any chocolate you prefer.
- Chilling – If you’re not baking your cookies straight away you can chill your cookie dough for up to 24 hours. This can help the flavour develop and give you much deeper tasting cookies but it’s not necessary with this recipe. Make sure you get them out of the fridge 30 minutes before baking to make them easier to scoop.
- Scooping – For larger cookies like these I like to use a small ice cream scoop. Mine is vintage but you can pick them up in most supermarkets or online. Amazon do a good set for different cookie sizes.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen. You can also freeze the un iced cookies for up to 3 months.
- Gluten Free – If you want to make these cookies gluten free simply swap the flour out for your favourite GF plain flour. I love Doves!
For the Cookies:
- 175g unsalted butter, room temperature
- 150g light brown sugar
- 150g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 240g plain flour
- 60g cocoa powder
- 1/2tsp fine salt
- 150g plain chocolate chips
For the frosting:
- 175g unsalted butter, room temperature
- 350g icing sugar
- 2–3tbsp milk
- 2tbsp cocoa powder
- 10 Oreo cookies
- gummy worms
For the Cookies:
- Preheat the oven to 175c and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour, cocoa and salt to the bowl and mix on low until just combined. Add the chocolate chips and mix until just combined.
- Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray leaving 2 inches between each cookie to allow for spreading. Continue until you’ve used all of your dough. Press down on each cookie ball to flatten it slightly.
- Bake for 12-14 minutes, allow the cookies to cool on the tray for 5 minutes before placing them on a wire rack to cool completely.
For the Frosting:
- To make the ‘soil’ place the Oreo cookies in a food processor and pulse until they become crumbs. Alternatively place the cookies in a ziplock bag and bash with a rolling pin until pulverised. Pour into a shallow dish and set aside.
- To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, cocoa powder and 1tbsp of milk, mix on the lowest speed until the sugar is incorporated with the butter then turn the speed up to high. Add more milk if the frosting is a little stiff, you want a good piping consistency.
- Once the cookies are cool fill a piping bag with chocolate frosting. Snip off the end and pipe a flat swirl onto each cookie. Dip them, frosting side down, into the cookie crumbs. Press a gummy worm into the top of each cookie.
Un-iced cookies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Cookies, Chocolate, Halloween