- 1 Store-Bought Chocolate Cake Mix
- 3 Eggs
- 1/2 c. Oil
- 1/2 c. Water
- 3 c. Powdered Sugar
- 1/2 c. Cocoa Powder
- 4 t. Vanilla
- 1/2 to 1 c. Heavy Cream
- Store Bought White Icing (the kind used for decorating cookies; it comes in a squeeze packet with a nozzle)
Preheat the oven to 400°F and line at least 2 cookie sheets with nonstick baking mats or parchment paper. Combine the cake mix, eggs, oil, and water in a medium bowl and whisk until smooth. The batter will be sticky and kind of elastic.
Scoop the batter onto a prepared cookie sheet using a 1-oz. cookie scoop (about 2 Tbsp. batter per scoop). You can fit 6 cookies per cookie sheet. Using the back of a spoon, gently spread each blob of batter into a circle.
Bake the cookies at 400°F for about 8 minutes. They should be puffy and look dry, but you don't want them getting dark or burning on the edges. Remove the finished cookies from the oven and allow to cool completely. Work in batches until all the batter is gone.
While the cookies bake and cool, make the chocolate glaze. In a medium bowl, combine powdered sugar and cocoa powder, and whisk to get rid of any lumps. Whisk in vanilla, then whisk in cream a little at a time until a soft, spreadable consistency is reached. I used about 12 Tbsp, which equals 3/4 c.
Get the chocolate glaze onto the cookies. There are two ways to do this. First, you can pick up the cookies, turn them upside down, and dunk the tops in glaze. This is quick but fairly messy. Second, you can spoon some glaze onto each cookie and use the back of the spoon to gently spread the glaze all the way to the edges. Trust me, this glaze is delicious and you want as much as possible on each cookie! The glaze is also very forgiving, so it all settles into a nice, even, shiny layer. Cover about 6 cookies with glaze, then use the store-bought white icing to pipe a spiral on top of the chocolate.
Using a toothpick, turn that spiral into a spider web! Put one end of the toothpick in the center of the spiral, and gently drag it outward all the way to the edges of the glaze. Pick up the toothpick, put it back in the center of the spiral, and repeat, this time going in a different direction. Continue doing this until you like how your spider web looks. Set the cookie aside to dry, finish making spider webs on the cookies that already have glaze and icing on them, then, working in batches of about 6 cookies at a time, finishing glazing and decorating the rest of the cookies.
Allow all the decorated cookies to dry, then serve them up! Store extras in an airtight container for 1-2 days more.
Preheat the oven to 400°F and line at least 2 cookie sheets with nonstick baking mats or parchment paper. Combine the cake mix, eggs, oil, and water in a medium bowl and whisk until smooth. The batter will be sticky and kind of elastic.
Scoop the batter onto a prepared cookie sheet using a 1-oz. cookie scoop (about 2 Tbsp. batter per scoop). You can fit 6 cookies per cookie sheet. Using the back of a spoon, gently spread each blob of batter into a circle.
Bake the cookies at 400°F for about 8 minutes. They should be puffy and look dry, but you don't want them getting dark or burning on the edges. Remove the finished cookies from the oven and allow to cool completely. Work in batches until all the batter is gone.
While the cookies bake and cool, make the chocolate glaze. In a medium bowl, combine powdered sugar and cocoa powder, and whisk to get rid of any lumps. Whisk in vanilla, then whisk in cream a little at a time until a soft, spreadable consistency is reached. I used about 12 Tbsp, which equals 3/4 c.
Get the chocolate glaze onto the cookies. There are two ways to do this. First, you can pick up the cookies, turn them upside down, and dunk the tops in glaze. This is quick but fairly messy. Second, you can spoon some glaze onto each cookie and use the back of the spoon to gently spread the glaze all the way to the edges. Trust me, this glaze is delicious and you want as much as possible on each cookie! The glaze is also very forgiving, so it all settles into a nice, even, shiny layer. Cover about 6 cookies with glaze, then use the store-bought white icing to pipe a spiral on top of the chocolate.
Using a toothpick, turn that spiral into a spider web! Put one end of the toothpick in the center of the spiral, and gently drag it outward all the way to the edges of the glaze. Pick up the toothpick, put it back in the center of the spiral, and repeat, this time going in a different direction. Continue doing this until you like how your spider web looks. Set the cookie aside to dry, finish making spider webs on the cookies that already have glaze and icing on them, then, working in batches of about 6 cookies at a time, finishing glazing and decorating the rest of the cookies.
Allow all the decorated cookies to dry, then serve them up! Store extras in an airtight container for 1-2 days more.
