Nutter Butter Ghost Cookies
These Nutter Butter ghost cookies turn a simple store-bought cookie into a cute Halloween craft that tastes great. The steps are fast and the decorating is pure fun.
Servings: 20 cookies approx.
Equipment
- Baking Tweezers Optional
Ingredients
- 2 Cups white chocolate chips
- 20 Nutter Butter cookies
- edible marker black
- candy eyes small
Instructions
- Put the chocolate chips in a cup or small bowl.
- Microwave for 2 minutes on high, stirring every 30 seconds, until the chocolate is smooth and lump-free.
- Dip a cookie halfway into the melted chocolate, letting the excess drip off.
- Turn it upright and shake or tap the uncovered part so the melted chocolate drips down to look more ghostly.
- Put the coated cookie on parchment paper.
- Add 2 candy eyes a little way down from the top of each cookie, using baking tweezers if you have some.
- Repeat with the remaining cookies, melted chocolate and candy eyes.
- Freeze for 5 minutes to speed up the chocolate setting.
- Draw mouths with an edible Sharpie near to where the white chocolate finishes on each cookie.
Notes
Keep it dry: Make sure bowls and tools are dry so the chocolate doesn’t seize.
Go gentle: Tap the wrist, not the cookie, to guide slow drips.
Clean edges: Scrape a thin line off the back so each cookie sits flat.
Work in batches: Dip a few, add eyes, then repeat so nothing sets too soon.
Test a face: Practice a mouth on parchment before drawing on cookies.
Go gentle: Tap the wrist, not the cookie, to guide slow drips.
Clean edges: Scrape a thin line off the back so each cookie sits flat.
Work in batches: Dip a few, add eyes, then repeat so nothing sets too soon.
Test a face: Practice a mouth on parchment before drawing on cookies.
Nutrition
Calories: 162kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 51mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.04mg
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