Spider Infested Chocolate Chip Cookies

Ingredients:

12 tablespoons unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar (white sugar)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cup all purpose flour (unbleached is best)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips, divided
                  (2 ounces for spiders, 10 ounces for in and on top of the cookies)

NOTE: I used Kroger's Private Selection and Ghiradeli Chocolate Chips (I didn't have an entire bag of either,) both of which are larger than standard size chocolate chips. They worked perfectly for this project.

Supplies:

electric mixer
baking sheets lined with parchment paper
optional: #16 ice cream scoop
squeezeit mold painter bottles, or a disposable pastry bag or zip top bag


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halloween cupcakes

ingredients:
4 ounces cream cheese, softened
1 package 2-layer-size white cake mix
1 cup milk
1/2 cup vegetable oil
4 eggs
1 cup finely chopped white baking chocolate with cocoa butter or miniature white baking pieces

Directions:

Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch and twelve 1 3/4-inch muffin cups with white paper bake cups. In a large mixing bowl beat cream cheese with an electric mixer until fluffy. Add cake mix, milk, oil, and eggs. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in white chocolate. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 20 minutes for 2 1/2-inch cupcakes, about 14 minutes for 1 3/4-inch cupcakes, or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.



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