Nutter Butter Ghost Cookies Recipe

Make the cutest, no-bake Nutter Butter Ghost Cookies in minutes! Just dip store-bought cookies in chocolate, add spooky icing eyes and your done! Perfect to make and take. For more spooky recipes see my Halloween page.

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Looking for a spooktacular (easy) treat to make this Halloween season? Then these Nutter Butter Ghost Cookies are for you!

These adorable and delicious cookies are super easy and since they are no-bake, they are the perfect recipe to do with kids! With only a few simple ingredients and no-fuss decorating these cuties are the super fast snack to whip together for parties and get togethers.

The secret to these Nutter Butter Ghost Cookies is, of course, the iconic Nutter Butter peanut butter sandwich cookies. Their unique shape makes them perfect for transforming into little ghosts.

Not only are they easy enough for even rookie bakers to master, but they also offer endless opportunities for creativity. Try adding different colored icings to make more characters! Check out my Easter Chicks Nutter Butter Cookies below!

To get started, simply dip each cookie into melted white chocolate and lay them on wax paper to dry. Once they set, it’s time to bring these spirits to life by adding eyes and mouths using black icing.

The end result is not only adorable but also super tasty. The combination of creamy peanut butter filling and sweet white chocolate coating is hard to resist! So yummy!

Whether you’re hosting a Halloween party or looking for something fun to make with the family, these Nutter Butter Ghost Cookies are sure to be a hit.

Grab your apron, gather your ingredients, and get ready to whip up some ghostly goodness that will have the kiddos buzzing with excitement this Halloween season!

Nutter Butter Ghost Cookies

INGREDIENTS

• 1 pkg Nutter Butter Cookies, approximately 36 cookies
• 1 10 oz white chocolate chips or white candy coating
• ½ cup chocolate chips or or black premade icing

INSTRUCTIONS

• Melt the white chocolate in a large microwave safe bowl. Heat in 30 second increments and stir well between each interval. Do not over heat the white chocolate – it will burn.
• Dip the Nutter Butter cookies until about half of the cookie is covered in white chocolate.
• Place on parchment paper and allow to set about 10 minutes.
• Continue with the remaining Nutter Butter cookies.
• Place the chocolate in a microwave safe bowl and heat in 30 second increments stirring well between each interval. Once the chocolate is smooth, transfer to a piping bag or Ziploc bag and snip off a small hole in the tip of the bag.

• Pipe a ghost face on each cookie. Allow to cool and set again for an additional 10-15 minutes. Serve!

NOTES

You can use store-bought icing to easily pipe the ghost face if you prefer. It may be easier than using a piping bag. 

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