Nutter Butter Ghosts are the cutest way to haunt your Halloween snack table.
With just a dip in melted white chocolate and a pair of candy eyes, these peanut butter sandwich cookies transform into spooky-sweet treats.
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Why You'll Love This No-Bake Halloween Treat
- Uses store-bought cookies so no mixing or baking needed.
- Ready in just 10 minutes. Perfect for last-minute party prep.
- Adorable ghost design that kids will have fun decorating.
- This is a budget-friendly Halloween dessert that looks way fancier than it is.
Ingredients
- Nutter Butter Cookies
- White Chocolate Chips
- Small Candy Eyes
- Black Edible Marker
See recipe card for ingredient amounts.
How to Make Nutter Butter Ghosts
Melt white chocolate chips in a microwave-safe cup, stirring every 30 seconds until smooth.
Dip cookies halfway into the chocolate, letting excess drip.
Place on parchment and add candy eyes near the top while chocolate is still soft.
Freeze for 5 minutes to set.
Use an edible black marker to draw mouths just below the chocolate line.
Boo! Your ghost cookies are ready! 👻
You can use a pair of food tweezers to place the candy eyes on the cookies.
Use an edible marker to create mouths.
Recipe Notes
You can use a dipping fork or basket to dip the cookies into chocolate or almond bark if you don't want to use your fingers.
I use this Ateco dipping basket to give my cookies a professional dipped appearance. This is a nice tool to have on hand if you're dipping somewhat regularly.
White almond bark or candy melts can be swapped for the white chocolate chips.
Melting chocolate or candy in the microwave can be tricky. See my best melting chocolate tips.
If you don't already have a black edible marker, use a chocolate chip for the mouth.
Did you know that Nutter Butters also make adorable and easy No-Bake Easter Cookies?
Storage and Make Ahead Instructions
Store in an airtight container, in the fridge, for up to 4 days. Store in the freezer, in the same manner, for up to 3 months. Best if eaten right away. See my cookie freezer guide for more tips.
More Easy Halloween Dessert Inspo
More Halloween inspired recipes you might like include Syringe Jello shots for a house of horrors feel.
Or make White Chocolate Ghosts for an easy Halloween cupcake direction.
Pumpkin Bars are soft, spiced and topped with chopped nuts then drizzled with icing.
But don't miss Pumpkin Pecan Pie Bars! The best of pumpkin and pecan in an easy to eat treat.
Caramel Apple Bark, a twist on a classic caramel apple, would be a great addition to treats for a Halloween or fall party.
Wash everything down with Pumpkin Spice Cocktails or Blood Orange Martinis.
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Recipe
Nutter Butter Ghosts
Nutter Butter Ghosts are the easiest Halloween cookies. Dip in white chocolate and add candy eyes. Perfect for spooky movie nights.
Ingredients
- 20 Nutter Butter cookies
- 2 Cups white almond bark or chocolate chips
- Small candy eyes
- Black edible marker
Instructions
- Place the bark or white chocolate chips in a small glass bowl (microwave safe).
- Microwave on high for 2 minutes, stopping to stir every 30 seconds until the chocolate is smooth and creamy, without lumps.
- Dip one of the cookies halfway into the chocolate and let some of the excess drip off.
- Turn the cookie upright and give it a little shake or tap the uncovered end on a clean surface. This lets the melted chocolate drip down the front of the cookie a bit to give it a more ghostly feel.
- Place the cookie on parchment paper.
- Using baking tweezers, if desired, place two candy eyes near the top of the cookie..
- Repeat until all the cookies are done. Place in the freezer for 5 minutes to set the chocolate.
- Once the white chocolate has set, draw mouths onto the ghosts using an edible black marker. Space the mouths not far from where the white chocolate ends on the cookie.
Notes
- Store in an airtight container, in the fridge, for up to 4 days. Store in the freezer, in the same manner, for up to 3 months. Best if eaten right away.
- If you don’t have an edible marker, use chocolate chips for the mouth or melted dark chocolate. I found Ghirardelli chocolate chips to look the best.
- Swap the white chocolate chips for white almond bark or white candy melts.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 226Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 33mgSodium 149mgCarbohydrates 24gFiber 2gSugar 8gProtein 5g
Nutrition information is an estimate because I am not a registered dietician.
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