Preheat your oven to 350 degrees F. Prepare the sugar cookie mix according to the package directions or unwrap the prepared sugar cookie dough.
Spray a mini muffin tin generously with non-stick spray. Roll out small balls of the sugar cookie dough.
Place the dough in the muffin tin and slightly indent the center.
Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully) Remove and press the centers down gently with the back of a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out. Press in the centers again with the back of a measuring spoon after they've been removed from the muffin tin.
Fill a small Ziploc bag with the frosting and cut off the tip OR fit a frosting bag with a 1M Wilton Swirl Tip.
When the cookies are completely cooled, pipe the frosting inside the mini cookie and circle the frosting to make a ghost shape.
Place two mini chocolate chips into the frosting to create eyes.
Best enjoyed the same day they are made.