Description
These easy Nutter Butter Ghost Cookies are a fun, no-bake Halloween treat made by dipping classic Nutter Butter cookies in melted white candy and decorating them with candy eyes and mini chocolate chip mouths. Perfect for spooky parties and festive snacking.
Ingredients
For the Cookies
- 18 Nutter Butter cookies
For the Coating
- 12 ounces white candy melts
For Decoration
- 32 candy eyes
- 18 mini chocolate chips
Instructions
- Melt the Candy: Place the white candy melts in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the candy melts are fully melted and smooth.
- Dip the Cookies: Dip about three-quarters of each Nutter Butter cookie into the melted white candy. Hold the cookie over the bowl to allow excess candy to drip off. Place the dipped cookies on parchment paper or wax paper to set.
- Add the Faces: While the candy coating is still wet, working in small batches, place two candy eyes on each cookie and use a mini chocolate chip to create a mouth. This step must be done before the coating sets to ensure they stick.
- Let Set: Allow the coated cookies to sit undisturbed at room temperature for about 30 minutes until the candy coating hardens and sets completely.
- Serve and Enjoy: Once set, your spooky Nutter Butter Ghost Cookies are ready to be served and enjoyed as a delightful Halloween treat.
Notes
- Be sure to add the candy eyes and chocolate chip mouth before the candy coating fully sets for proper adhesion.
- Use parchment or wax paper to prevent sticking during setting.
- If the candy melts begin to thicken while dipping, reheat briefly in the microwave to maintain a smooth texture.
- Store the finished cookies in an airtight container at room temperature for up to 2 days for best freshness.