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Nutter Butter Ghost Cookies

Easy 3-ingredient "Ghost" Cookies
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 package Nutter Butter Cookies
Author Chelsea


  • 1 bag (12 ounces) high-quality white chocolate chips
  • 1 (1 pound) package Nutter Butter cookies
  • 1/4 cup milk chocolate chips
  • Optional: vegetable oil or shortening


  • Line a large sheet pan with parchment paper and set aside.
  • Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the cookies). Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
  • Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.
  • Transfer the dipped cookies to the prepared sheet pan and allow to completely set.
  • Once set, melt the milk chocolate in the microwave. Transfer the melted milk chocolate into a plastic bag and cut off the tip. Pipe eyeballs and a mouth on the cookies. Let harden.
  • Best eaten within 1-2 days.