If you’re looking for the ultimate no-bake Halloween cookie for your Halloween party, look no further than these adorable Ghost Cookies!
No bake Halloween treats don’t get any easier than these Ghost Cookies! Super cute and easy enough for the kids to help with!
If you read us with any regularity, you’ll know we love Halloween cookies, but aren’t so into the blood and guts part of it. Not even the ghoulish stuff. I like cute treats and these little ghosts, I’m going to call them Casper’s are as friendly as it gets.
Ingredients for Ghost Cookies
These easy ghost cookies require ZERO baking and only 4 ingredients. It just doesn’t get any easier than that.
The ingredients include:
- Nutterbutter Cookies– the perfect shape for so many things! You can use any oblong or oval cookie.
- White Chocolate– I prefer Candy Melts because it is already tempered and doesn’t run the risk of getting cloudy and clumpy.
- Candy Eyes – Get these at the craft store or grocery store. Alternatively, just use more dots of black frosting. I think the eyes really make them come to life though.
- Black Frosting– for the mouth. I used glitter because, well, we all need some glitter in our lives.
PRO TIP: When melting chocolate, go slowly and only until it is smooth with stirring. If you overheat, it gets thick and clumpy.
I prefer something cute and sweet, but still spooky. These Nutterbutter Ghosts do the trick. I even give them names while I make them.
I’m a weirdo… I know. This is Bob, Brian and Art. They all lost their heads to a 2-year-old named Vivian soon after this picture was taken.
And while store bought treats might seem easier, these cookies are almost as easy! Just a few notes before you get started on your own ghost cookies.
How to Make Ghost Cookies
ONE. I like using Candy Melts or melting chocolate. What is the difference between melting chocolate and regular white chocolate chips?
Melts or melting chocolate already has some sort of fat in it and is tempered. This helps it melt, dip and dry smoother. Although you will want some folds and creases to create depth and a realistic ghost.
As realistic as cookie ghosts get…
If you want to use white baking chocolate or white chocolate chips, that is fine. Simply add 1 teaspoon of shortening or butter for every 1/2 cup.
PRO TIP: When melting chocolate in the microwave, set it to 50% power or the defrost function for better and more even melting.
TWO. I recommend using a glass bowl for melting. Since I am doing it in a microwave instead of a double boiler (which is a totally fine option), glass holds heat longer so the chocolate stays dippable for longer.
But this comes with a safety hazard. Glass gets (and stays) HOT! Use pot holders and set it on a trivet. Avoid getting burned!
THREE. Some are tempting to place their dipped ghosts onto a dry rack so the excess chocolate drips off, but this usually ends with cookies stuck to the rack.
Yep, the chocolate drips alright, drips right around all the metal grates and then you can’t get them off without breaking the chocolate shell.
Instead, tap off as much excess as possible and then place on a Silpat, wax paper or parchment paper. They will easily peel off after setting.
Use a fork or tweezers (yes, I have tweezers in my kitchen) to dip so it can drip off easily and there isn’t too much space not being covered during the dip.
FOUR. You can adhere the eyes while the chocolate is still wet or with a dab of frosting. If you don’t want (or can’t find) the candy eyeballs, just use dabs of frosting.
Make Ahead, Storage & Freezing
Can I make these in advance? Sure! In fact, you kind of have to in order for the white chocolate to set and to decorate.
How do I store these Halloween cookies? At room temperture in an airtight container. You can use parchment paper or wax paper between layers to prevent sticking.
Are they freezer friendly? You can totally freeze these little suckers.
More cute Halloween treats:
- Halloween Brownies
- Halloween Chocolate Sugar Cookies
- Chocolate Covered Halloween Pretzels
- Mummy Rice Krispie Treats
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No Bake Ghost Cookies
- 12 Nutterbutter Cookies
- 8 ounces white candy chocolate
- 16 candy eye balls
- black frosting
- Melt white candy chocolate in a double boiler or in the microwave according to the package directions.
- Dip Nutterbutter Cookies in white chocolate, tapping to remove excess chocolate. Set on wax or parchment paper to set.
- When dry, add candy eyeballs and a mouth using black frosting. Allow to set before layering to store.
- If you’ve tried this recipe, come back and let us know how it was!