If you’re looking to wow friends and family this Halloween or just craving a cookie that’s a little spooky and a lot delicious, this Ghost Cookies Recipe is absolutely the way to go. I absolutely love how these cookies turn out—crisp on the outside, fudgy and rich on the inside, and topped with an adorable white chocolate ghost that’s equally tasty and fun. You’ll find that not only do they look super impressive, but they’re also surprisingly easy to pull together. Stick around, and I’ll walk you through every step so you nail these ghostly delights with no fuss.
Why You’ll Love This Recipe
- Rich Chocolate Flavor: Thanks to black cocoa powder, these cookies have a deep, almost fudge-like taste that’s irresistible.
- Adorable Presentation: The white chocolate ghosts on top add a playful, festive touch that’s perfect for Halloween or any spooky occasion.
- Soft yet Crispy Texture: I love how the cookies are crisp around the edges but soft and chewy in the center.
- Simple Ingredients: You probably already have most of these in your pantry, making it easy to whip up a batch anytime.
Ingredients You’ll Need
The magic of this Ghost Cookies Recipe lies in a handful of simple ingredients that come together to create something truly special. Black cocoa powder is the secret hero here, giving the cookies that dark, velvety color and intense chocolate flavor. I always recommend getting good-quality butter and vanilla to elevate the taste even more—trust me, your cookies will taste the difference!
- All-purpose flour: The base that gives the cookies structure without weighing them down.
- Baking powder: Helps give the cookies just a touch of lift and softness.
- Baking soda: Balances the acidity for perfect texture and flavor.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Black cocoa powder: For that rich, dark color and deep chocolate flavor — absolutely essential here!
- Unsalted butter: I use melted and cooled; it makes the dough silky and adds richness.
- Brown sugar: Packed, for moisture and a touch of caramel flavor.
- White granulated sugar: Adds crispness and helps with the sugar coating.
- Pure vanilla extract: Because vanilla makes everything better, especially chocolate.
- Large egg: Room temperature for better mixing and texture.
- Egg yolk: Adds extra richness and chewiness.
- White granulated sugar (for rolling): Coats the cookies and adds a little sparkle.
- White chocolate chips: Use a good quality brand for the ghosts—it melts beautifully.
- Heavy cream: For smoothing the white chocolate into ghostly shapes.
- Black writing gel: I picked mine up at Walmart’s baking aisle to give your ghosts their cute faces.
- White food dye (optional): If you want your white chocolate ghosts extra bright and opaque.
Variations
I love experimenting with slight tweaks to this Ghost Cookies Recipe, and you should too! This is such a fun base that you can easily personalize to suit your taste or needs. Don’t be shy to get creative—the ghosts are just waiting for you to dress them up!
- Peanut Butter Twist: Swirl some creamy peanut butter into the dough — I tried this once and my family went crazy for the extra nutty richness.
- Vegan Option: Use coconut oil instead of butter and a flax egg if you want to keep it plant-based; the cookies lose nothing in flavor, I promise.
- Spiced Ghost Cookies: Adding a dash of cinnamon or chili powder to the dough adds a cozy or smoky kick that’s surprisingly addictive.
- Colored Ghosts: Mix food coloring into the white chocolate to make colorful ghosts, perfect for kids’ parties.
How to Make Ghost Cookies Recipe
Step 1: Mix dry ingredients and prepare your dough
Start by whisking your all-purpose flour, baking powder, baking soda, salt, and black cocoa powder together in a large bowl. This helps avoid any lumps and evenly distributes the leavening agents with the cocoa for perfect texture. Then, in a separate bowl, combine the melted and cooled butter with your brown and white sugars, vanilla extract, egg, and egg yolk. Once this mixture is smooth and glossy, slowly add the dry ingredients and fold until a soft dough forms. Don’t overmix—just enough to come together to avoid tough cookies later.
Step 2: Chill and sugar coat for that signature crunch
Chilling the dough for at least 30 minutes is a game changer. It firms up the dough, making it easier to handle and preventing excessive spreading when baking. After chilling, scoop small rounds and roll them in the extra white granulated sugar. This sugar coating not only adds sparkle but also creates a beautiful crackle on the cookies’ surface as they bake.
Step 3: Bake to perfection
Place your sugar-coated dough balls on a parchment-lined baking sheet, spaced a couple of inches apart. Bake in a preheated 350°F (175°C) oven for about 8 minutes. You’ll want to watch closely because these cookies can go from perfect to overdone fast. I like to take them out when the edges are set but the centers still look slightly soft—they finish cooking on the sheet and come out chewy and fudgy.
Step 4: Create the white chocolate ghosts
While the cookies cool, gently melt the white chocolate chips with heavy cream to make a smooth glaze. If you want an extra bright white finish, this is the time to add a drop of white food dye. Spoon or pipe ghost shapes onto each cookie. Once the chocolate sets, use black writing gel to draw on fun ghost faces. This step is pure joy and adds so much personality—kids love helping with this part!
Pro Tips for Making Ghost Cookies Recipe
- Use Room Temperature Eggs: They incorporate better into the batter, giving you a smoother dough every time.
- Don’t Skip the Chill: I’ve learned that chilling the dough makes the biggest difference in cookie shape and texture.
- Quality White Chocolate Matters: I tested a cheaper brand once, and the ghosts just didn’t melt or taste as creamy—go for the good stuff here.
- Be Gentle With Your Decorating: Let each layer of chocolate set before adding the faces to avoid smudging.
How to Serve Ghost Cookies Recipe
Garnishes
I like to add a little sparkle by dusting the finished cookies with a very light sprinkle of edible glitter or pearl dust—it really makes the ghosts pop on the dark cookie background. If you’re serving for kids, mini candy eyes glued on with a bit of melted chocolate add an extra fun dimension, too!
Side Dishes
These Ghost Cookies pair wonderfully with a cold glass of milk, a cup of hot cocoa with marshmallows, or even a spiced chai latte if you want something cozy and festive. For a party spread, I like to put out a platter with assorted Halloween treats alongside these cookies.
Creative Ways to Present
One year, I arranged these cookies on a serving tray lined with dry ice to create spooky mist (safely, of course!), and they were a huge hit! You could also individually wrap them in cellophane bags tied with orange and black ribbon for Halloween party favors. Displaying them stacked on a tiered cake stand also highlights their festive charm perfectly.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Ghost Cookies in an airtight container at room temperature. I usually layer parchment paper between them so they don’t stick. They keep their freshness and texture well for about 4-5 days, perfect if you want to make them in advance.
Freezing
If you want to freeze the dough, scoop it into balls and freeze on a tray before transferring to a freezer bag. This way, you can bake fresh cookies anytime. I’ve also frozen fully baked cookies successfully—just make sure the white chocolate decorations are fully set and well wrapped to protect them.
Reheating
Reheat cookies gently in a 300°F oven for 5 minutes to regain that fresh-baked softness. Avoid microwaving if you want to keep the white chocolate ghosts intact—the heat can cause melting and smudging.
FAQs
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Can I use regular cocoa powder instead of black cocoa powder?
You technically can, but black cocoa powder gives these cookies their signature dark color and deep chocolate flavor. Regular cocoa powder will result in lighter, less intense cookies, so I recommend sticking to black cocoa for the authentic ghostly look and taste.
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How do I prevent the white chocolate ghosts from melting or smudging?
Make sure the white chocolate is fully cooled and set before handling or stacking cookies. Use black writing gel sparingly once the chocolate is set, and avoid storing cookies in warm or humid environments. Chilling your decorated cookies briefly can help the chocolate firm up nicely.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. I suggest blends that contain xanthan gum to help maintain texture. Keep in mind, baking times might vary slightly, so watch your cookies closely.
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What’s the best way to store Ghost Cookies for a party?
Arrange them on a serving tray just before serving. If you need to prepare ahead, store decorated cookies in a single layer in an airtight container at room temperature, separated with parchment paper, then bring to room temp before serving.
Final Thoughts
This Ghost Cookies Recipe has become one of my seasonal favorites because it combines so much deliciousness with a fun, festive look. Whether you’re baking for Halloween or just feel like indulging in some chocolaty goodness, this recipe will not disappoint. I’m confident you’ll enjoy both the process and the final treats—don’t forget to share your spooky creations with friends! Trust me, once you try these, you’ll want to make them a yearly tradition.
Print
Ghost Cookies Recipe
- Prep Time: 20 min
- Cook Time: 8 min
- Total Time: 58 min
- Yield: 18 small cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these spooky Ghost Cookies featuring rich black cocoa dough rolled in sugar and topped with creamy white chocolate ghosts. Perfect for Halloween or any festive occasion, these cookies combine a fudgy texture with a sweet, smooth white chocolate topping and fun ghostly decorations created with black writing gel and optional white food dye.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup black cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup brown sugar (packed, light or dark)
- 1/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
Decoration
- 1/3 cup white granulated sugar
- 1 cup white chocolate chips (use a good quality)
- 1/3 cup heavy cream
- Black writing gel (available in baking section of stores like Walmart)
- White food dye (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black cocoa powder until well combined.
- Combine Wet Ingredients: In a separate large bowl, mix the melted and cooled unsalted butter with brown sugar and white granulated sugar until smooth. Add the vanilla extract, whole egg, and egg yolk, beating until the mixture is fully incorporated and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until a thick, uniform cookie dough forms.
- Shape Cookie Dough: Pour the 1/3 cup white granulated sugar into a small bowl. Scoop tablespoon-sized portions of dough and roll each into a ball, then roll the ball in the sugar to coat thoroughly. Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake Cookies: Bake the sugar-coated dough balls in the preheated oven for 8 minutes or until the edges are set but the centers remain soft. Remove from the oven and allow the cookies to cool completely on the baking sheet before decorating.
- Prepare White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in short 15-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth and glossy.
- Create Ghost Topping: Spoon or pipe the white chocolate ganache onto each cooled cookie in a ghost shape. If desired, add a few drops of white food dye to lighten the ganache for more contrast.
- Decorate Ghost Faces: Use black writing gel to draw eyes and a mouth on each white chocolate ghost topping. Allow the ganache to set at room temperature or refrigerate briefly to firm up the decoration.
Notes
- For best results, use black cocoa powder to achieve the rich dark color and intense chocolate flavor distinctive of these ghost cookies.
- You can substitute white food dye with additional white chocolate ganache if you prefer a purely natural approach.
- Make sure the cookies are completely cool before applying the white chocolate topping to prevent melting and spreading.
- Store decorated cookies in an airtight container at room temperature or refrigerated if your home is warm, to preserve the texture and decorations.
- These cookies make a fun and festive treat for Halloween parties or themed events.
Nutrition
- Serving Size: 1 cookie
- Calories: 211 kcal
- Sugar: 21 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 31 mg
