Easy Ghost Cookies
Turn a pack of chocolate chunk cookies into charming Halloween ghost treats in minutes. Soft marshmallows coated in glossy white icing create the cutest mini “spirits” perfect for parties, school trays, or a last-minute spooky dessert.
Yield: 9 cookies
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes (plus setting)
Ingredients
- 175 g icing (powdered) sugar
- 1 × 200 g pack chocolate chunk cookies
- 9 regular marshmallows
- Black writing icing (for faces)
- 4–6 tsp water (as needed for icing)
Step-by-Step Instructions
- Make the icing. Sift icing sugar into a bowl. Add 5 tsp water and whisk to a thick, pourable consistency.
Tip: If it ribbons slowly from the spoon, it’s right; add drops of water to loosen or a little extra sugar to thicken. - Anchor the marshmallows. Arrange cookies on baking paper. Dip the flat side of each marshmallow into the icing and press onto the center of a cookie to secure.
- Create the “sheet.” Spoon icing over each marshmallow, letting it flow down and puddle slightly onto the cookie for a draped-ghost effect.
Tip: Work in two light coats if needed for smooth coverage. - Set and detail. Leave to set until the surface loses its sheen. Use black writing icing to add two eyes and a mouth. Allow to dry before serving.
Pro Tips
- Neat edges: Rotate the cookie while spooning icing so it drips evenly all around.
- Kid-friendly: Let the ghosts set, then kids can add faces and sprinkles without smudging.
- Make ahead: Undecorated cookies and marshmallows keep well; assemble and ice the day you serve for best texture.
Nutrition Info (per cookie)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 219 | 1g | 39g | 6g | 0g | 33g |
Disclaimer: Nutrition facts are estimates and may vary based on ingredients and preparation. Consult a nutrition professional for precise advice.
