Description
These Halloween Ghost Cookies are dark chocolate and fudgy and they get dipped in a bath of creamy white chocolate. Add some mini chocolate chips for eyes, and you have perfect little ghosts. These are a great treat for any little goblins in your life.
Ingredients
Units
Scale
For the Cookies
- 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
For the White Chocolate Coating
- 2 bags white chocolate chips, 10 ounces each
- 2 teaspoons solid shortening, such as Crisco
- Mini chocolate chips for eyes
Instructions
- 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.
For the White Chocolate Coating
- 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.
Notes
- 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.