Spider-Man Cookies – aka your friendly neighborhood Spider-Man in dessert form!
Ahead of the soon-to-be-released Spider-Man: Brand New Day, I knew I wanted to create another nerdy cookie recipe to celebrate. Once inspiration struck, I knew these cookies were going to be SO much fun to bake and enjoy!
Where did I land? On chewy red velvet cookies with a hint of cocoa powder, for that classic red velvet flavor – and for the signature Spider-Man look, they’re studded with blue M&Ms. But the FUN here really comes from the full marshmallow stuffed in the center of every cookie.
Thanks to that marshmallow, pulling these cookies apart gives you a gloriously stretchy mallow pull that’s equal parts fun to eat, and reminds you of a spiderweb … but without feeling the ick factor of a real spiderweb lol.
The best part? You won’t have to pipe a single web onto a cookie. And as someone who’s piped about a million spiderwebs on cookies over the years thanks to working Halloweens at bakeries, I consider this an unbelievably massive win.
Because with great power comes great responsibility – as as your self-appointed nerdy baking master, I wanted to save you all that time, effort, and hand pain. You’re welcome 😉
And if you love nerdy baking as much as I do, I hope you’ll give my Rocky Cookies (inspired by Project Hail Mary) or my Parent Trap Cookies a try!
Why You’ll Love These Spider-Man Cookies:
- They’re made in one bowl. Fewer dishes? Yes please!
- The cookies are texture heaven. Who doesn’t love that classic chewy cookie texture? And the gooey mallow center? Say less.
- Fun yet simple Spider-Man Cookies. The red and blue colors do the heavy lifting here, without the need to make piped sugar cookies (although if that’s what you WANT to do, try my Cut-Out Sugar Cookies Recipe)
- The marshmallow center is SO fun. I LOVE pulling the cookie apart, for that stretchy marshmallow spiderweb effect.
- No decorating skills needed. No piping bags. No royal icing. No tiny spiderwebs that break your hand (and your will to live). Just a simple 1-bowl recipe ready in under an hour.
Kiersten, Tell Me About These Spider-Man Cookies!
My version of Spider-Man Cookies are inspired by Spider-Man’s iconic red and blue outfit. I chose to use a simple red velvet cookie dough, containing just enough red gel food coloring for maximum impact, studded with blue M&Ms.
Each cookie is also stuffed with a full marshmallow, which stretches into a web-like mallow pull as you eat it! WAY easier than cut-out cookies, with the same fun impact, so they’re perfect for your Spider-Man watch parties and awesome nerdy gatherings 🙂
Ingredients for Spider-Man Cookies
- Butter: I recommend using unsalted butter.
- Light brown sugar: For delicious flavor and the right amount of moisture.
- Egg: One whole egg plus an additional yolk. Use large eggs, about 55 grams in shell, and don’t skip the yolk – it adds chewiness! Separate the egg when cold, then bring it and the whole egg to room temperature before using, for even incorporation.
- Vanilla extract: For flavor. Is it even a cookie if you don’t add vanilla?
- Red gel food coloring: Vital for the vibes. More on this just below.
- All-purpose flour: Just enough to give the cookies structure without becoming cakey or tough. Be sure to measure correctly! A digital kitchen scale is the best option here.
- Cocoa powder: Just a touch, for a subtle red velvet flavor without making the cookies full-on chocolate flavored.
- Baking soda and baking powder: For the perfect combination of spread and puff.
- Blue M&Ms: This gives these cookies that unmistakable Spider-Man color combination. I used mini M&Ms, but you can use regular M&Ms if preferred. More on this in the FAQs below.
- Marshmallows: These provide the FUN here! Use full regular-size marshmallows, not mini marshmallows, for the best gooey, stretchy center.
The Red Food Coloring
Use red gel food coloring rather than liquid food coloring here. Gel coloring is much more concentrated, so you can get that bright ‘Spider-Man red’ without adding a ton of excess liquid to the cookie dough.
Do I Have to Use Brown Sugar?
Thanks to its molasses content, brown sugar is hygroscopic, meaning it helps attract and hold onto moisture. That is one of the reasons brown sugar is so helpful when you want a soft, chewy cookie. I recommend using light brown sugar here for best flavor and texture.
If all you have is dark brown sugar, feel free to use that, but note that your cookies will be a little softer and a touch less chewy. Granulated sugar will work, too, but your cookies will be a little crisper at the edges and may spread a bit more. Either way, use at a 1:1 ratio if needed.
How to Make Spider-Man Cookies
- Make the cookie dough: This is an easy 1-bowl recipe. We’ll melt the butter, mix in the sugar, add the egg, vanilla, and gel coloring, then the dry ingredients, and finally the M&Ms.
- Stuff the cookies with marshmallows: The cookie dough gets portioned into 3-Tablespoon-sized balls. I like to use my large cookie scoop for this! Then, using your fingers, flatten each dough ball into a disc, then place a marshmallow in the center, and wrap the dough completely around it.
- Chill the cookie dough: Place the stuffed cookie dough balls on a rimmed baking sheet and chill them before baking. Placing in the freezer is best, but the fridge is okay if needed. Don’t worry – it’s not for long! Just freeze while the oven preheats. This helps the cookies spread less in the oven.
- Bake the cookies: About 9-12 minutes, or until the edges are set but the centers still look slightly soft. Allow to cool completely on the baking sheet before serving or storing (or at least 15 minutes, if you just can’t wait any longer!).
- Enjoy that marshmallow pull! Gently pull apart a slightly warm cookie and watch that marshmallow stretch. Fun, right?
Kiersten’s Baking Tips
- Use gel food coloring. Liquid food coloring can add extra moisture to the dough and may not give you the same bold red color. Gel is more concentrated and is the better choice for these cookies.
- Don’t overbake the cookies. The cookies should still look a little soft when the cookies come out of the oven. That’s how you get that soft, chewy red velvet cookie texture. A set edge and tops that look only slightly damp are your best indicators here.
- Chill the stuffed dough. Again, it’s just a brief chill while the oven preheats, but it really helps prevent the cookies from spreading so much in the oven.
- Use full-size marshmallows. Mini marshmallows simply won’t give you the same stretchy, web-like pull.
- Want even more Spider-Man color vibes? Press a few extra blue M&Ms into the tops of the cookies as soon as they come out of the oven. This also gives the cookies a more bakery-cookie look!
Spider-Man Cookie FAQs
How to Store Spider-Man Cookies
Store completely-cooled Spider-Man Cookies inside an airtight container at room temperature for about 4 days.
Can I Freeze Spider-Man Cookies?
I don’t recommend freezing the baked cookies, as the marshmallows become weird when frozen and thawed – but feel free to freeze the cookie dough.
Once shaped and stuffed, place on a baking sheet until firm, then transfer them to an airtight freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before baking as directed in the recipe below.
Can I Use Mini Marshmallows?
A full regular-sized marshmallow gives the cookies their gooey center and signature marshmallow pull. Mini marshmallows may melt into the cookie more and won’t create the same fun stretchy effect.
How do I Find Blue M&Ms?
Okay, I’ll admit that this is the most annoying part of the cookie – but you have a few options here:
- Do what I did: Buy two bags of mini M&Ms, dig through the bags, and pull out all the blue ones … although I still didn’t have enough, so I actually used a combination of the blue, red, and brown ones. Note: this is the perfect job for kids!
- Buy an expensive but easy bag of all-blue M&Ms
- Find a bulk candy store, large craft store, or an M&Ms store and buy some there
- Ignore the blue theme and use chocolate chips instead (1:1 ratio as the recipe below)
- Use chocolate chips inside the dough, and whatever blue M&Ms you can be bothered fishing out can be dotted on top post-bake, so the theme still counts!
Do I Have to Use Gel Food Coloring? Can I Use Liquid Food Dye?
No, I really recommend using gel food coloring here. Liquid food coloring adds extra moisture to the dough so it will change the texture of the cookies – plus, it won’t give you the same bold red color. Gel is more concentrated and is the better choice for baking.
I love to use AmeriColor gel coloring, but Wilton coloring works well too. I like how convenient AmeriColor’s packaging is, but Wilton is much cheaper. You should be able to find these gel dyes at craft stores, or the baking aisle of some bigger supermarkets.
More Fandom Baking Recipes:
- Parks & Recreation-Inspired Cookies
- Interview with the Vampire-Inspired Cookies
- Cube of Cheese Cookies – Inspired by The Devil Wears Prada
- “Oh That’s Right, We’re Trash” Cookies – Inspired by Ted (TV Show)
Spider-Man Inspired Cookies
Ingredients
- 113 grams (1 stick) unsalted butter, cold and cubed
- 250 grams (1 ¼ cup) light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg + an extra yolk, separated when cold then brought to room temp
- 1 teaspoon (about 6 grams) red gel food coloring, see notes
- 195 grams (1 ½ cups) all-purpose flour, measured accurately
- 21 grams (¼ cup) cocoa powder, any kind
- ¼ teaspoon baking soda
- ¾ teaspoons baking powder
- ¼ teaspoon salt
- 200 grams (1 cup) blue M&Ms, plus more to top the cookies. I used mini M&Ms – more in the Notes below
- 15 regular-sized whole marshmallows
Instructions
- Line light-colored rimmed baking sheets with parchment paper. Set aside.
- In a large heatproof bowl, place the cubed butter. Place in the microwave and heat on half power until melted. Add the light brown sugar and whisk well until combined.
- Add the egg and vanilla extract. Whisk until incorporated. Add the red gel food coloring and mix until incorporated. Scrape down the bottom and sides of the bowl.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix with a rubber spatula until almost incorporated.
- Add the blue M&Ms and, using a sturdy spatula, fold until just combined.
- Use a large 3-Tablespoon cookie scoop to portion the cookie dough into 15 balls. If your dough is too soft to handle, cover and place in the fridge for about 20 minutes until slightly firmed.
- Flatten each dough ball out with your fingers, to about 3" in diameter. Place a whole marshmallow inside each cookie dough disc and wrap the edges of the dough around the marshmallow, covering it completely. Roll between your hands to smooth out. Place on prepared baking sheets, leaving a few inches to allow for spreading.
- Using the palm of your hand, press the cookie dough balls down slightly, to about 1-inch thickness.
- Preheat oven to 375°F / 190°C. While the oven preheats, place the cookie dough balls in the freezer – about 20 minutes is perfect. Alternatively, cover the trays well with plastic wrap and chill in the fridge for 24 hours, for thicker, chewier cookies with a deeper flavor.
- Bake for 10 to 13 minutes, or the edges are set and the tops look almost dry. Remove from oven and place on heatproof trivets. While still hot, dot the tops of the cookies with additional blue M&Ms, if desired.
- Allow cookies to cool on pans for at least 15 minutes before serving and use caution when biting into the center or breaking apart.
