These adorable ghost cookies are a simple, fun way to welcome Halloween with the kids.
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At Sweet C’s I include tips in my recipes because I’m a home cook without formal training and I want beginner cooks to feel confident. Understanding why a recipe works makes cooking easier and more enjoyable.
Table of contents
- How To Make Dipped Ghost Cookies
- Ingredients
- Steps
- FAQ
How To Make Dipped Ghost Cookies
Halloween is one of my favorite times of year. We love decorating and hosting a costume party, and these ghost cookies always vanish first. They’re easy to assemble, kid-friendly, and a great activity to do together—just be prepared for extra candy eyes if the kids are in charge of decorating.
Dipped Ghost Cookies Ingredients
To make these ghost cookies you’ll need:
- Golden Oreos (or similar): Light-colored sandwich cookies work best for a ghostly look and provide a crunchy base.
- White chocolate peanut butter cups (mini or regular): These form the ghost’s head and add a peanut-buttery center. If you use dark chocolate cups, the cookie will need more coating to appear fully white.
- White chocolate candy coating or white chocolate: Use candy melts or melted white chocolate for a smooth white coating. Melt until glossy and pourable.
- Edible candy eyeballs: Small candy eyes finish the look. If you don’t have them, you can use tiny dots of melted dark chocolate or an edible marker once the coating has set.
Steps to Make Easy Ghost Cookies
Method overview:
Prep
Line a baking sheet with parchment paper. Melt the white chocolate candy coating in the microwave in 30-second intervals, stirring between each, until smooth. Remove wrappers from the peanut butter cups.
Place a Golden Oreo on a spoon and set a white chocolate peanut butter cup upside down on top of the cookie.
Dip
Hold the spoon over the bowl of melted white chocolate and use another spoon to pour coating over the cookie and cup, fully covering them. While the coating is still wet, place two edible eyes near the top to create the ghost face.
Set
Set the dipped ghosts on the parchment-lined tray and chill in the freezer or refrigerator until the coating is firm, about 10 minutes. Once set, transfer to an airtight container.
Tips and Tricks to Perfect Dipped Ghost Cookies
Some simple tips will make assembly faster and neater:
- Work quickly: Candy coating can firm up fast. Have your eyes and tray ready before you start dipping.
- Let excess drip: After coating, let extra coating drip back into the bowl so the ghosts look smooth.
- Use parchment or silicone: This prevents sticking and speeds cleanup.
- Chill to set: Refrigerate or freeze the cookies to fully harden the coating.
- Store carefully: Keep cookies in an airtight container at room temperature or a cool place for a few days; avoid heat and direct sun.
- Decorate creatively: Try edible markers, different sized eyes, or small candy accents for personality.
Dipped Ghost Cookies FAQ
Store in an airtight container in a single layer or separated with parchment to avoid sticking. They stay fresh for about 2–3 days at room temperature in a cool place.
Yes. Regular chocolate cups work, but you may need more white coating to fully cover the darker chocolate.
Melt white chocolate chips or a white chocolate bar in the microwave or over a double boiler until smooth and use that for dipping.
Yes. Homemade cups work well — just make sure they’re fully set before dipping.
You can make these a few days ahead and store them covered in a cool place. Avoid heat or direct sunlight to keep the coating firm.
Yes — layer them with parchment in an airtight container and freeze up to one month. Texture of the coating can change slightly after thawing.
Yes. Vanilla wafers or shortbread also make good bases if you prefer.
Yes — a drop of vanilla or almond extract can add a subtle twist to the white chocolate coating.
What to Serve With Ghost Cookies
These cookies pair well with other Halloween treats like rice krispie bars, Halloween bark, or pumpkin desserts. They’re also a fun addition to a Halloween party dessert table alongside cupcakes or pudding cups.
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White Chocolate Dipped Ghost Cookies
Equipment
- Large bowl for melting
- Spoons and a tray lined with parchment
- Optional: dipping fork or candy melter
Ingredients
- 12 Golden Oreos or Nilla Wafers
- 12 white chocolate peanut butter cups, unwrapped
- 16 oz white chocolate candy coating (or melted white chocolate)
- Edible candy eyeballs
Instructions
- Line a baking sheet with parchment paper.
- Melt the white chocolate candy coating in the microwave in 30-second intervals, stirring between each, until smooth.
- Place an Oreo on a spoon and set a peanut butter cup upside down on top of the cookie.
- Hold the spoon over the bowl of melted coating and use another spoon to pour the white chocolate over the cookie and cup, covering them completely.
- Place two edible eyes on each ghost while the coating is still wet.
- Freeze or refrigerate for about 10 minutes until the coating is set. Enjoy.
Nutrition
Approximate per cookie: 243 kcal (use as an approximation).
Additional Info
Course: Desserts • Cuisine: American