Easy Ghost Cookies {Oreos and Nutter Butter}

No bake, quick and easy ghost cookies, homemade with Oreos, Nutter Butter and other simple ingredients. No fancy tools or cutters required. Dipped in melted white chocolate and decorated with sprinkles, eyeball candies and chocolate chips.

Halloween is one time of the year where I let my creativity run wild and come up with wacky edible crafts. So, get ready to see lots of cool and "spooktacular" treats such as this Halloween Cake (Twizzler Cake) and this Easy Monster Cake. I am obsessed with today's recipe. You don't even need to turn on the oven and it's so simple that even kids can help. By the way, if you are planning a party, be sure to check out this Easy Owl Cake (And Kids Halloween Party) for more ideas.

Jump to:

• Key ingredients
• How to make easy ghost cookies with Nutter Butter and Oreos?
• Variations for spooky decorated ghost biscuits
• Tips and techniques
• Storage
• More Halloween desserts
• Recipe

Key ingredients

• Oreos- Use classic flavor or the limited edition spooky seasonal flavors.
• Nutter butter cookies- Get the regular sized ones and not the mini sizes.
• White chocolate- This will be melted and used for dipping your cookies. You can use chocolate chips, almond bark or candy melts.
• Chocolate chips- These need to be regular sized and semisweet.
• Eyeball candies- You can also use the spooky ones with red veins that show up in the baking aisles this time of the year.

How to make easy ghost cookies with Nutter Butter and Oreos?

Variations for spooky decorated ghost biscuits

• Make sugar cookies- These Easy Sugar Cookies Recipe {Soft And Chewy} and this Chocolate Sugar Cookies {Cut out} would make great bases for these treats. You can use cookie cutters to cut out circle or square shapes or even rectangle shapes.
• Dip Nutter butter cookies fully in melted chocolate- I preferred dipping them halfway because I like the contrasting white chocolate color with the beige cookie color. That being said, dip fully and decorate as per the same instructions below.
• Use other store-bought cookies- Such as Milano, chocolate chip, wafers, fudge stripes and even Biscoff.
• Replace melted chocolate with white frosting- Such as Almond Buttercream Frosting or Sour Cream Frosting (Vanilla) and follow the same decorating instructions.
• Sprinkle shredded coconut - For additional flavor and texture.
• Use seasonal Halloween sprinkles- These can be found at most grocery stores or craft stores.

Tips and techniques

• What chocolate to use for dipping? I used white almond bark but you can use candy melts or white chocolate chips too.
• How to melt chocolate? Add chocolate in a microwave-safe bowl. Heat bowl in the microwave at 30 second intervals stirring between each heating, until fully melted. Do not overheat or else the chocolate can burn and there is no way to reverse that.
• Work quickly- This is especially important when you are adding sprinkles, eyes and mouth features because the chocolate will start to set and once that happens, nothing will stick to it. 

Storage

• Room temperature- In a cookie jar for up to 1 week.
• Refrigerate- I do not recommend this because the moisture from the fridge can make these cookies soft and soggy.
• Freeze- I do not recommend freezing these because the cookies will become soggy upon thawing.
• Make ahead- These can easily be made 2-3 days in advance.

More Halloween desserts

• Easy Monster Cookies (Candy Corn Cookies)
• Oreo Spider Cookies {No Bake}
• Halloween Cookies (Frankenstein, Vampire, Monster)
• Leftover Candy Cookies (Halloween)

Recipe