Nutter Butter Ghost Cookies

Nutter Butter Ghost Cookies

Whole Nutter Butter cookies become no-bake ghosts with a white candy-coating “sheet” and two chocolate-chip eyes. Coat only the rounded top and upper two-thirds of each cookie: the exposed, patterned bottom keeps the peanut shape recognizable, while a few uneven drips make the coating look like a drape.

Have the chocolate chips ready before melting the coating. Decorating one cookie at a time lets you press the eyes into the white coating before it sets. Allow about 15 minutes to assemble the ghosts and another 10 to 15 minutes for them to firm up.

Ingredients for Nutter Butter Ghost Cookies

• 16 whole Nutter Butter cookies
• 12 ounces white candy melts or vanilla candy coating wafers (340g)
• 32 mini semisweet chocolate chips, plus a few extra

You will also need parchment or wax paper. Candy coating gives the ghosts an opaque white finish and sets firm. Almond bark can be used instead; follow its package melting directions. White chocolate needs gentler melting and may give a less opaque finish. Nutter Butter cookies contain peanut ingredients, so check current package labels when serving others.

How to Make Nutter Butter Ghost Cookies

1. Prepare the surface: Line a rimmed baking sheet or large flat surface with parchment or wax paper. Set the whole cookies and mini chocolate chips nearby.
2. Melt the coating: Place the candy melts in a dry microwave-safe bowl. Microwave in 15- to 20-second intervals, stirring thoroughly after each one. Stop heating when a few pieces remain, then stir until smooth. Use reduced power if the package directs it. The coating should fall slowly from a spoon in a smooth ribbon, not look grainy or pasty.
3. Coat one cookie: Hold a Nutter Butter by its lower end, supporting it with a fork if helpful. Dip or spoon coating over the rounded top and upper two-thirds, leaving the patterned lower third exposed. Let excess drip back into the bowl, then place the cookie on the lined surface. An uneven edge with a few short drips creates the ghost-sheet look.
4. Add the eyes: Immediately press two mini chocolate chips, point-side down, into the wet coating near the rounded top. Repeat with the remaining cookies, coating and decorating one at a time so the eyes adhere.
5. Let set: Leave the cookies uncovered at room temperature for about 10 to 15 minutes, until the coating is firm and dry to a gentle touch. Arrange them in a loosely overlapping cluster on a platter.

If the White Coating Is Too Thick

Stir thoroughly before heating it again; pieces that still look solid may melt in the warm coating. Keep the bowl and utensils dry, since moisture can cause chocolate-based coatings to seize.

If fully melted candy coating is still too thick to flow from a spoon, stir in refined coconut oil or vegetable shortening 1/2 teaspoon at a time, using no more than 1 teaspoon. Let excess coating drip off each cookie before setting it down so it does not pool around the patterned bottom.

Optional Ghost Faces

For a small mouth, press a third mini chocolate chip below the eyes while the coating is wet. Candy eyes can replace the chocolate chips for a more cartoon-like face, but their colors may bleed if exposed to refrigerator moisture.

Serving and Storing the Cookies

For a mixed Halloween dessert tray, serve the ghosts with Easy Purple Witch Hat Cookies or Halloween Brownie Bites with Cookie Bat Wings.

You can make the ghosts the day before serving. Wait until the coating is completely firm before stacking or packaging them, then store in an airtight container at cool room temperature with parchment or wax paper between layers. They have the best crispness and appearance within 1 to 2 days; the cookies may soften with longer storage. Keep them away from heat and humidity, and avoid routine refrigeration or freezing. No reheating is needed.

Nutrition

Approximate nutrition per ghost cookie, based on 16 cookies: 180 calories, 1g protein, 9g fat, and 23g carbohydrates. Approximate values per 100g: 490 calories, 3g protein, 25g fat, and 62g carbohydrates. These estimates assume all 12 ounces of coating are used; values will be lower if some remains in the bowl. Brands and coating thickness also affect the totals.