Nutter Butter Ghost Cookies
Nutter Butter cookies dipped in bright white chocolate melts and decorated with candy eyes and black cookie icing to make surprised Halloween ghosts.
Yield: 6 cookies
Calories: 181cal
Cost: $5
Equipment
- Microwave-safe glass bowl
- silicone utensil
- wax paper
Materials
- 6 Nutter Butter cookies
- 4 ounces bright white chocolate melts with some left over
- 12 candy eyes
- Wilton black cookie icing in a squeeze bottle as needed
Instructions
- Lay out wax paper.
- Place the chocolate melts in a microwave-safe glass bowl and microwave for 1 minute.
- Stir with a silicone utensil until smooth. If lumps remain, microwave for another 30 seconds and stir again.
- Place the hot bowl on a protected work surface.
- Dip one Nutter Butter into the melted chocolate.
- Work the front of the cookie against the chocolate at the side of the bowl until the coating reaches at least halfway to three-quarters of the way down.
- Scrape excess chocolate off the back.
- Set the cookie on wax paper and gently add two candy eyes while the chocolate is still wet.
- Repeat the dipping and decorating process one cookie at a time.Once the white coating is dry, use black cookie icing to add an oval mouth to each ghost. Let the icing dry and set before handling.
Notes
- Pressing the candy eyes into the coating creates raised chocolate rings and a grumpy expression.
- For the surprised look shown, set them gently on top.
- Store at room temperature in a container for an estimated 3–5 days.
- I would not refrigerate or freeze these because condensation can affect the coating’s appearance.
Nutrition
Calories: 181cal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Sugar: 19g