If you loved my viral Sourdough Oreo Cookies, you’re going to have so much fun with this Halloween version! These Sourdough Spider Web Oreo Cookies have the same rich, fudgy chocolate cookie base made with sourdough discard, but they’re decorated with spooky marshmallow spider webs for an easy festive touch. They’re soft, chewy, loaded with Oreo flavor, and the perfect treat for Halloween parties, cookie exchanges, or a fun afternoon of baking with the kids.
Why You’ll Love This Recipe
- A fun Halloween twist on a viral favorite. If you loved my viral Sourdough Oreo Cookies, this festive version is just as delicious with an adorable spooky finish.
- Perfect for using sourdough discard. It’s an easy and delicious way to put extra discard to good use.
- Soft, fudgy, and packed with Oreo flavor. Every bite is rich, chocolatey, and loaded with crushed Oreo cookies.
- Great for parties and gifting. These cookies are always a hit at Halloween parties, school events, and cookie exchanges.
- Kid-approved. Little helpers will love stretching the marshmallow into spider webs and adding candy eyes to bring each cookie to life.
Frequently Asked Questions
Can I make these with active sourdough starter?
Yes! Active sourdough starter works just as well as discard in this recipe, so use whichever you have on hand.
How do I make the marshmallow spider webs?
Microwave a large marshmallow for 5–10 seconds until soft. Let it cool just enough to handle, then pinch it between your fingers and stretch it back and forth over the cooled cookies to create thin, web-like strands.
Can I make these ahead of time?
Absolutely. Bake the cookies 1–2 days in advance and add the marshmallow spider webs the day you plan to serve them for the best appearance.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. The marshmallow webs may soften over time but the cookies will remain delicious.
Can I freeze the cookies?
Yes! Freeze the baked cookies (without the marshmallow webs) in an airtight container for up to 3 months. Thaw at room temperature, then decorate with fresh marshmallow before serving.
Can I use a different sandwich cookie?
Definitely! While Oreos provide the classic cookies-and-cream flavor, you can experiment with other chocolate sandwich cookies if you’d like.
How to make sourdough oreo spider web cookies: step-by-step
Ingredients
Wet ingredients:
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 40 grams black cocoa powder (see notes for substitutes)
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
For decorating
- 1 cup of marshmallows (melted)
- spider sprinkles (optional)
- candy eyes (optional)
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
Instructions
- Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Next add the sourdough discard, egg yolk, and vanilla until smooth.
- To the same bowl add the flour, black cocoa powder, baking soda, and salt.
- Mix until a soft dough is formed.
- Refrigerate the dough for 1 hour or up to 24 hours before baking.
Shape & Bake the sourdough spider web Oreo’s
- Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.
- I like to weigh each cookie to ensure they’re around 40 grams each (you should end up with 14-15 large cookies).
- Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.
- Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes.
- Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
- Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes or it may need a few extra.
- Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack. Let them cool completely before decorating.
How to decorate sourdough spider web Oreo’s
- Place about 1 cup of marshmallows in a microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the marshmallows are completely melted and smooth.
- Let the melted marshmallow cool just enough that it’s comfortable to handle but still stretchy.
- Pinch a small amount of the marshmallow between your fingers and quickly stretch it back and forth over the completely cooled cookies to create thin, web-like strands.
- Work quickly, as the marshmallow becomes more difficult to stretch as it cools. If needed, simply microwave it for another 5–10 seconds to soften it again.
- While the marshmallow is still sticky, immediately add the candy eyes or Halloween sprinkles so they adhere to the cookies.
Storage
- These Sourdough Spider Web Oreo Cookies are best enjoyed the day they’re decorated, as the marshmallow webs are freshest and have the best texture.
- Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2–3 days. The marshmallow webs may become sticky or lose their appearance over time.
- Make Ahead: You can bake the cookies 1–2 days in advance and store them in an airtight container. Add the marshmallow spider webs and Halloween sprinkles the day you plan to serve them.
- Freezing: The undecorated cookies can be frozen in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating.
My Tip: For the prettiest spider webs and best texture, I recommend decorating these cookies shortly before serving. The marshmallow webs look their best when freshly made!
More sourdough Halloween recipes
- Sourdough Ghost Fougasse (easy Halloween recipe)
- Sourdough Peanut Butter Spider Cookies
- Ghost Sourdough Jammie Dodgers
Sourdough Oreo Spider Web Cookies (Easy Halloween Recipe)
Make these easy Sourdough Oreo Spider Web Cookies for the perfect Halloween treat, featuring rich chocolate cookies made with sourdough discard and decorated with spooky marshmellow spider webs.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
Ingredients
Wet Ingredients
- 113 grams unsalted butter (softened )
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 40 grams black cocoa powder (see notes for substitutes )
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
For the spider webs
- 1 cup marshmallows (melted)
- spider sprinkles
- candy eyes
Instructions
-
Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
-
Next add the sourdough discard, egg yolk, and vanilla until smooth.
-
To the same bowl add the flour, black cocoa powder, baking soda, and salt.
-
Mix until a soft dough is formed.
-
Refrigerate the dough for 1 hour or up to 24 hours before baking.
Shape & Bake the sourdough spider web Oreo's
-
Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.
-
I like to weigh each cookie to ensure they’re around 40 grams each (you should end up with 14-15 large cookies).
-
Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.
-
Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes.
-
Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
-
Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes or it may need a few extra.
-
Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack. Let them cool completely before decorating.
How to decorate sourdough spider web Oreo's
-
Place about 1 cup of marshmallows in a microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the marshmallows are completely melted and smooth.
-
Let the melted marshmallow cool just enough that it's comfortable to handle but still stretchy.
-
Pinch a small amount of the marshmallow between your fingers and quickly stretch it back and forth over the completely cooled cookies to create thin, web-like strands.
-
Work quickly, as the marshmallow becomes more difficult to stretch as it cools. If needed, simply microwave it for another 5–10 seconds to soften it again.
-
While the marshmallow is still sticky, immediately add the candy eyes or Halloween sprinkles so they adhere to the cookies.
Storage
-
These Sourdough Spider Web Oreo Cookies are best enjoyed the day they're decorated, as the marshmallow webs are freshest and have the best texture.
-
Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2–3 days. The marshmallow webs may become sticky or lose their appearance over time.
-
Make Ahead: You can bake the cookies 1–2 days in advance and store them in an airtight container. Add the marshmallow spider webs and Halloween sprinkles the day you plan to serve them.
-
Freezing: The undecorated cookies can be frozen in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating.
My Tip: For the prettiest spider webs and best texture, I recommend decorating these cookies shortly before serving. The marshmallow webs look their best when freshly made!
Notes
Black cocoa powder: If you don’t have black cocoa powder, you can use Dutch-processed cocoa instead, just note the cookies will be dark brown rather than that classic Oreo black color.
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