These Nutter Butter Ghosts feature the popular peanut butter cookie covered in white chocolate with chocolate chip eyes. They’re super simple to make and perfect for any spooky party!
I love making festive treats with my kids for holidays, especially when the recipes are easy enough for them to do themselves!
These Nutter Butter Ghosts are a great way for kids to get involved in the kitchen without making too much of a mess or risk getting hurt.
This recipe works because it’s:
- Super simple to make. You’ll only need 3 or 4 ingredients and a few minutes to make these ghost cookies.
- Great for a crowd. A family size package of cookies will make 32 ghosts.
- Perfect for Halloween! Kids will love the ghost shapes and faces.
- A peanut butter lover’s dream. The combination of peanut butter with white and milk chocolate is extremely tasty.
Step-by-Step Instructions
LINE a 10×15 metal baking sheet with parchment paper.
HEAT 1 cup of white chocolate chips in a microwave-safe bowl for 30 seconds at a time in the microwave (it should take about 1 minute 30 seconds until the chip are smooth enough to stir).
WHILE holding a Nutter Butter cookie over the bowl, carefully spoon the chocolate on 3/4 of the cookie all the way around.
GENTLY shake the excess chocolate off the cookie and place it on the parchment paper.
REPEAT with the remaining cookies.
CAREFULLY place 2 mini chocolate chips on each of the cookies for eyes.
PLACE the pan in the refrigerator for 5-10 minutes to allow the chocolate to set.
IF desired, pipe a mouth on the cookies using black writing gel.
Recipe Tips and Substitutions
It’s best to let the cookies sit for a few minutes before you try to put the mini chocolate chips on. Otherwise, the white chocolate is still wet and can get on the chocolate chips.
If some of the chocolate comes off the edges when you shake them, just add a little to the space and repeat.
You want the cookies to have enough white chocolate on them to cover the lines from the design, but not so much that it pools when you put them on the parchment paper.
If the cookies have extra chocolate around the edges once they’re set, you can use a small knife to cut off any extra.
Try experimenting with the eyes and mouth based on what you have in the pantry:
- Mini or regular chocolate chip for the mouth
- Candy eyeballs
- Melted chocolate for the eyes and mouth
- Black edible marker
More Like This
Looking for more easy Halloween treats? You’ll love these!
- Witch Hat Cookies
- Ghost Brownies
- Halloween Snack Mix
- Yummy Mummy Rice Krispie Treats
- Hauntingly Sweet Ghost Pretzels
I hope your family loves these Nutter Butter ghosts! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Ghoulish Nutter Butter Ghosts
Ingredients
- 1 cup white chocolate chips
- 12 Nutter Butter cookies
- 24 mini chocolate chips
- black writing gel, if desired
Instructions
- Line a 10×15 metal baking sheet with parchment paper.
- Heat white chocolate chips in a microwave-safe bowl for 30 seconds at a time in the microwave (it should take about 1 minute 30 seconds until the chip are smooth enough to stir).
- While holding a Nutter Butter cookie over the bowl, carefully spoon the chocolate on 3/4 of the cookie front and back. Gently shake the excess chocolate off the cookie and place it on the parchment paper.
- Repeat with the remaining cookies.
- Carefully place 2 mini chocolate chips on each of the cookies for eyes.
- Place the pan in the refrigerator for 5-10 minutes to allow the chocolate to set.
- If desired, pipe a mouth on the cookies using black writing gel.
- Store the cookies in an airtight container for up to a week.