These spooky ghost cookies are a dark chocolate cookie dough with white chocolate ghosts on top. This is an easy Halloween cookie recipe and these Dark Chocolate Ghost Cookies don’t need to be chilled before baking.

Easy Chocolate Ghost Cookies

Double chocolate cookies are by far my favorite type of cookie. It’s the combination of fudgy chocolate, chewy cookie centers, and buttery, crisp edges. Whether it’s these classic double chocolate chip cookies, these Baileys Chocolate Cookies, or these chocolate macadamia nut cookies, you can bet I’ll be eating at least three.

For Halloween, we’re taking my favorite dark chocolate chip cookies and giving them a spooky makeover with little white chocolate ghosts. These fudge chocolate cookies are baked and cooled, and then melted white chocolate is spooned into a ghost shape, and mini chocolate chips are used as the eyes and mouth.

I’m not the savviest at elaborate decorations, so I promise you, these cute Halloween cookies are so easy to make!

Let’s Make Chocolate Ghost Cookies

No Chill Dough: What I love about these dark chocolate cookies is that it’s a no chill cookie dough. You can make it and bake it within 30 minutes.
Ghost Decorations: You can’t have spooky ghost cookies without white chocolate ghosts piped on top! These dark chocolate ghost cookies are a double chocolate chip cookie dough with melted white chocolate ghosts spooned on top.
Easy: Unlike rollout sugar cookies, these chocolate cookies come together so quickly and easily. I love my favorite chocolate sugar cookies, but they do take more time and effort than these chocolate ghost cookies.

Try these cute other Halloween recipes next: Pumpkin Spice Rice Krispie Treats and these Halloween Cookie Truffles.

Ingredients:

Unsalted Butter
Brown Sugar
Granulated Sugar
Egg
Cocoa Powder: We use a dark chocolate cocoa powder, because the dark chocolate yields such an intense and rich chocolate flavor. I like to use Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder
All Purpose Flour
Baking Soda
Salt
Espresso Powder: This is an optional ingredient, but coffee brings out the flavor of chocolate without tasting like coffee.
Vanilla Extract
Sea Salt
Chocolate Chips: I like to use dark chocolate chips, but you can use semi-sweet or milk or a combination.
White Chocolate or Vanilla Candy Coating: Vanilla candy coating (or vanilla almond bark) is very similar to white chocolate, but it melts better and easier. You can use either.
Mini Chocolate Chips

How To Make These Spooky Ghost Cookies:

Dough: With a stand mixer or hand mixer, beat the butter until light and fluffy. Add in brown sugar and granulated sugar, and beat until combined. Add in the egg, and beat until combined. Then, add in the baking soda, salt, espresso powder, and vanilla extract. Then, add in flour and cocoa powder. Mix until combined. Lastly, add in chocolate chips.
Bake: Using a large cookie scoop, scoop chocolate cookie dough onto a parchment lined baking sheet, and bake until just done in the centers. Sprinkle each cookie with sea salt, if desired. Allow to cool before piping on the ghosts.
White Chocolate Ghosts: Melt white chocolate (or vanilla candy coating also known as vanilla almond bark) until smooth. Spoon a dollop of white chocolate on each cookie, and using the back of the spoon, spread it into the shape of a ghost. Use a toothpick to shape the bottom and arms of the ghost. Then, add mini chocolate chips as eyes and a mouth.

Storage Tips:

Store these chocolate ghost cookies in an airtight container at room temperature for 3-4 days.

Make Ahead Tips:

You can also make this chocolate cookie dough ahead of time and freeze the dough until you’re ready to bake. When you’re ready to bake, let the dough thaw until about room temperature and then bake ad directed.

Chocolate Variations:

Chocolate Chips: You can use dark chocolate chips, semi-sweet chocolate chips, or milk chocolate chips (or a variation).
Cocoa Powder: Use a dark chocolate cocoa powder if you can. Dark chocolate is a dutch-processed cocoa. If you cannot find dutch process cocoa, you can use regular cocoa powder.
Mini Chocolate Chips: If you don’t have mini chocolate chips, you can use a piping bag and black frosting to make the eyes and mouth instead.

How To Make Chocolate Ghosts On The Cookies:

Tools: You need a spoon, a toothpick, and mini chocolate chips.
Melt: Melt the white chocolate (or almond bark) until smooth.
Decorate: Dollop a bit of white chocolate on the top of each cookie (I like to decorate one cookie at a time because the white chocolate sets very quickly) and then use the back of the spoon to pull the chocolate down the front of each cookie, doing your best to keep the bottoms of the ghosts narrow. Then, use a toothpick to shape the bottom into a point (and swirl to the side, if desired—this makes the ghosts have some movement). Use a toothpick to shape the arms as well. Use the mini chips as eyes and a mouth.

Quick And Easy Tips To Bake These Dark Chocolate Cookies With Ghosts:

Cocoa Powder: You can use regular cocoa powder or dark chocolate cocoa powder (dutch-process cocoa). I prefer to use dark chocolate dutch process in chocolate cookies, because it yields a far richer and fudgier texture and flavor.
White Chocolate: White chocolate can be tricky to melt so you can use vanilla almond bark (aka vanilla candy melts/candy coating).
No Chill: This is a no chill chocolate cookie dough, so you can make and bake very quickly!
Tools: I’m not an expert in cookie decorating, so I promise you this is pretty simple. You use a spoon to dollop the chocolate near the top of the cookie. Then you use the back of the spoon to smooth and pull the chocolate down the cookie. Use a toothpick to make the ghost arms and bottom. Lastly, use mini chocolate chips for eyes and a mouth.

Categories:

Cookies,

Dark Chocolate Ghost Cookies