Nutter Butter Ghost Cookies
Nutter Butter Ghosts are a classic treat for the Halloween season. They’re simple, fun, and a little spooky - perfect for parties or a weekend baking project. Since they only need a few ingredients, you’ll have them ready in no time, and kids will love helping decorate each little ghost.
Ingredients
- 20 Nutter Butter Cookies
- 2 Cups White Chocolate Chips
- Small Candy Eyes
- Black Edible Marker
Instructions
- Place the white chocolate chips in a small, microwave-safe bowl or cup. Microwave in 30-second intervals, stirring after each until smooth and creamy.
- Dip each Nutter Butter cookie halfway into the melted chocolate.
- Let excess drip off, then turn upright and gently tap the uncovered end to let the chocolate slide down a bit for a spooky, ghost-like effect.
- Lay the dipped cookie on parchment paper. Quickly place two candy eyes near the top using tweezers or clean fingers before the chocolate sets.
- Place all finished cookies on a parchment-lined tray and freeze for about 5 minutes, or until firm.
- Using an edible black marker, draw little mouths just under the eyes. Be creative - smiles, “O” shapes, or surprised looks all work! You’ll end up with a tray of playful little ghosts that are as fun to look at as they are to eat. Enjoy!
Notes
Work in Batches: Only melt a cup of chocolate at a time so it doesn’t harden while you’re dipping.
Don’t Overheat Chocolate: Stir frequently to avoid scorching, which will make the chocolate grainy.
Smooth Backs: Scrape the back of the cookie slightly on the bowl before laying it down to help it sit flat.
Alternative Mouths: Use melted chocolate or mini chocolate chips if you don’t have an edible marker.