Recipes and Cooking Spider Truffle Cookies 4.0 (6) More cute than creepy, these spider cookies are the perfect sweet and simple dessert to serve at your Halloween parties. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 12, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 10 mins Cool Time: 30 mins Total Time: 1 hrs 25 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 14.3 ounce package chocolate sandwich cookies with white filling 5 ounce cream cheese, softened Pinch of salt 1 16.5 ounce package refrigerated sugar cookie dough 12 ounce semisweet chocolate, chopped and melted 48 candy eyes Directions In a food processor pulse chocolate sandwich cookies until finely chopped. Remove 1 1/3 cups cookie crumbs and set aside. Add cream cheese and salt to the remaining cookies in the food processor and process the mixture until smooth. Divide the cream cheese mixture into 24 balls* and set on a parchment- or waxed paper-lined baking sheet. Chill until ready to use. Preheat oven to 350°F. In a large bowl combine the purchased cookie dough with the reserved cookie crumbs. Divide the dough into 24 balls and transfer to two ungreased cookie sheets. Press the center of the balls with your thumb to create an indent. Bake for 10 to 13 minutes or until edges are lightly browned. Immediately press indents with the back of a spoon. Cool on cookie sheet for 1 minute than transfer cookies to wire rack and cool completely. Meanwhile, dip the chilled truffles in the melted chocolate. Immediately add two candy eyes, securing with additional melted chocolate, if needed. Chill truffles, if necessary, to set chocolate. Transfer remaining melted chocolate to a resealable plastic bag. Once cookies are cooled, top with a finished truffle. Snip the corner of the plastic bag and pipe 8 chocolate legs on the cookie around the truffle to resemble a spider. Hannah Bigot * For easy portioning of the truffle mixture, use a 2-teaspoon cookie scoop or pat the mixture into a 6x4-inch rectangle on a piece of waxed paper. Cut the mixture into 24 even pieces and then roll into balls. Rate it Print Nutrition Facts (per serving) 255 Calories 13g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 255 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 8mg 3% Sodium 156mg 7% Total Carbohydrate 34g 12% Total Sugars 22g Protein 3g Calcium 15mg 1% Iron 2.9mg 16% Potassium 128mg 3% Folate, total 25mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.