Description

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.

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)

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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.

Notes

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.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American