Holy Geez Louise!!! I’ve been so caught up in Fall recipes that I almost forgot about Halloween itself. Well it just so happens that I do have a couple of Halloween recipes up my sleeve. One of them being these chocolate fudgy little ghostly looking cookies that are dipped in a bath of creamy white chocolate. Now granted, my decorating skills are somewhat scary, yet not perfected in ghostliness, but I’m sure yours probably are. But does anyone really care anyway? They will be gobbled up in no time.
There’s not a lot to say about these ghostly little cookies except that they’re quick and easy to make, and of course you could make them into witches, bats or anything else that comes to mind.
I like to cut them on the thick side, and when they bake they become soft with a tiny bit of fudginess.
Then I like to dip them in melted white chocolate, but if you’re not a fan of white chocolate, you can always use a good buttercream frosting on them. The white chocolate is a little bit more messy than regular frosting.
What kid wouldn’t like to bite into one of these ghosts?
- 2 1/2 cup all purpose flour
- 1/2 cup cocoa, such as Hersheys
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick plus 3 tablespoons butter, softened
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 bags white chocolate chips, 10 ounces each
- 2 teaspoons solid shortening, such as Crisco
- Mini chocolate chips for eyes
- Preheat oven to 350 degrees.
- Sift together the flour, cocoa, baking soda and salt together in a medium bowl and set aside.
- Beat butter, sugar, eggs and vanilla together in a large mixing bowl. Add the dry ingredients and mix until combined.
- Roll cookies out to about 1/3" in thickness. Cut desired shapes with cookie cutters.
- Bake for approximately 8-10 minutes until cookies are set and dry on top. Transfer cookies to a wire rack to cool.
- Add one bag of the chips to a medium size microwavable bowl. Microwave for 30 seconds. Add the crisco, mix with a spoon and microwave for an additional 30 seconds. Mix with a spoon until chocolate is melted and smooth. Repeat with second bag as needed.
- Using a large slotted flat spatula, dip each cookie in the chocolate, allowing any excess chocolate to drip off cookie. Place cookies on wax paper. Place mini chocolate chips on cookies before chocolate sets. Allow cookies to set until chocolate has completely set.
- Store cookies in an airtight container between sheets of wax paper.
- Eat within one week.
- Yield depends on size of cookie cutter. I rolled cookies to about 1/3" in thickness.
- Cookies can be frosted with buttercream frosting in place of the white chocolate.
- Prep time includes dipping cookies in melted chocolate.