Ghostly goodness alert! Nutter Butter Ghost cookies are here to haunt your snack table in the best way possible.
Perfect for Halloween parties or just a fun afternoon activity, these little spooksters are sweet, silly, and oh-so-simple to make.
Why You’ll Love These Nutter Butter Ghosts
- Easy and Fun to Make: Perfect for kids and adults alike, these cookies are a simple yet creative way to bond in the kitchen and conjure up some spooky magic together!
- Spooky and Festive: Their ghostly design adds a playfully haunting and Halloween-themed touch to any dessert table that’ll have everyone talking.
- Perfectly Portioned: Each individual ghost treat is the perfect size for satisfying your sweet tooth without overdoing it.
What You’ll Need:
Ingredients:
- Nutter Butter Cookies
- White Chocolate Chips
- Small Candy Eyes
- Black Edible Marker
Equipment:
- Parchment Paper
- Baking Tweezers (optional)
- Rubber Gloves (optional)
How to Make Nutter Butter Ghosts:
To make things even easier for you, I’ve created a simple photo guide below that’ll walk you through each delightfully spooky step. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Place the white chocolate chips in a small microwave safe bowl or cup.
Step 2 – Microwave on high for up to 2 minutes in 30-second intervals. Stir the chocolate chips between each interval, and stop heating when they’re smooth and creamy with no lumps. (See tips)
Step 3 – Dip a Nutter Butter cookie into the chocolate until just halfway up the cookie. Let some of that excess chocolate drip off.
Step 4 – Turn the cookie chocolate dipped side up and gently shake it or tap the uncovered end on a paper towel. This magical technique will give your ghost some wonderfully spooky drips to make it feel more ghoulish! Carefully lay the cookie on a parchment lined surface.
Step 5 – Place two candy eyes near the top of the chocolate covered area of the cookie. Baking tweezers are absolute lifesavers here (see tips). Don’t worry about perfection—it’s Halloween, and wonky is wonderful! Repeat this process until all the cookies are done. Pop them in the freezer for 5 minutes to set the chocolate.
Step 6 – Once the chocolate is fully set, use an edible black marker to draw some deliciously spooky mouths underneath the eyes. I love putting them a little closer to the bottom of the chocolate for maximum ghostly effect.
Essential Tips:
Don’t skip these game-changing tips – read them before starting to avoid any potential kitchen catastrophes!
- If your room temperature is on the cool side, you may want to add the candy eyes immediately after dipping each cookie. (Learn more here.)
- Want to avoid a chocolate puddle around your ghosts? Gently scrape the back of the cookie just after you dip it in the chocolate. This little trick will also make your cookie rest easier on the parchment paper.
- Be gentle if you choose to shake the cookie instead of tapping it. You don’t want chocolate flying around your kitchen like a food fight! Think more of a gentle wiggle to help the chocolate slide down the cookie gracefully.
- Don’t have an edible marker? No worries! You can also use some melted chocolate chips in a piping bag with a small tip. (This is one time I don’t recommend using the snipped end of a baggie. It’s way too easy to make the hole too big, and you’ll want precise control over that spooky smile!)
- Be creative with the spooky faces—each cookie can have its own unique boo-sonality that’ll make your guests giggle with glee!
Frequently Asked Questions
Storage Tips
Nutter Butter Ghosts are at their most magical when enjoyed same day, but here are some tips if you’re looking to manage your prep time:
- Make ahead: Again, these cookies are at their peak same day, but for a party you can make them up to a day in advance and tuck them away in an airtight container in the refrigerator overnight. Bring to room temperature for 30 minutes before serving for maximum spookiness.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Fair warning: The cookies may soften up due to the humidity in the refrigerator, but they’ll still taste absolutely divine!
- Freeze: Freeze in an airtight container (best if it’s hard sided to avoid any broken cookies) in the freezer for up to 3 months. Thaw completely before serving.
If you liked my Nutter Butter Ghost cookies, you’re going to love my Witch Cauldron Pudding Cups. With only 5 ingredients, you can create an absolutely adorable pudding treat that looks just like a bubbling cauldron of mysterious witches brew.
Or you can check out all my Halloween ideas right here for even more spine-tingling inspiration.
Nutter Butter Ghost Cookies
Spook up your dessert table with Nutter Butter Ghost cookies! A quick, easy Halloween recipe that's perfectly boo-ti-ful on your dessert table.
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 on high for up to 2 minutes in 30-second intervals. Stir the chocolate chips every 30 seconds like magic. Stop heating when they're smooth and creamy with no lumps. (See tips)
- Dip a Nutter Butter cookie into the chocolate until just halfway up the cookie. Let some of the excess chocolate drip off dramatically.
- Turn the cookie chocolate dipped side up and gently shake it or tap the uncovered end on a paper towel. This will give your ghost some beautifully spooky drips to make it feel more ghoulish! Lay the cookie on a parchment lined surface.
- Place two candy eyes near the top of the chocolate covered area of the cookie. Baking tweezers are absolutely helpful here (see tips). Don't worry about perfection—it's Halloween, and quirky is charming! Repeat until all the cookies are done. Place in the freezer for 5 minutes to set the chocolate perfectly.
- Once the chocolate is fully set, use an edible black marker to draw some delightfully spooky mouths underneath the eyes. I love placing them a little closer to the bottom of the chocolate for maximum ghostly charm.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point during this spooky adventure.
- If your room temperature is on the cool side, you may want to add the candy eyes immediately after dipping each cookie. (You can learn more about why here.)
- Want to avoid a chocolate puddle around your ghosts? Gently scrape the back of the cookie just after you dip it in the chocolate. This will also make your cookie rest easier on the parchment paper like a dream.
- Be gentle if you choose to shake the cookie instead of tapping it. You don't want chocolate flying around like a sweet tornado! Think more of a gentle wiggle to help the chocolate slide down the cookie gracefully.
- Don't have an edible marker? You can also use some melted chocolate chips in a piping bag with a small tip. (This is one time I don't recommend using the snipped end of a baggie. It's too easy to make the hole too big, and you'll want precise control to create the perfect spooky smile!)
- Be wildly creative with the spooky faces—each cookie can have its own unique boo-sonality that'll steal hearts and haunt taste buds!
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