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Spooky Ghost Chocolate Chip Cookies Recipe

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4.1 from 6 reviews

These Spooky Ghost Chocolate Chip Cookies combine classic buttery, chewy chocolate chip cookies with a fun Halloween twist. Featuring browned butter for a rich nutty flavor, soft dough studded with semi-sweet and dark chocolate chunks, and topped with white chocolate-dipped marshmallow ghosts, these treats are perfect for festive celebrations and delight both kids and adults.

Ingredients

For the Cookies

  • 1 cup cold unsalted butter (2 sticks)
  • 1 ¼ cups brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 2 egg yolks
  • 1 tbsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cornstarch (optional, for extra soft cookies)
  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup coarsely chopped dark chocolate
  • 1 tbsp Maldon flakey salt (optional, for topping)

For the Ghost Marshmallows

  • 18 marshmallows
  • 2 cups white chocolate candy melts
  • Black icing (for drawing faces)

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) and prepare cookie sheets by lining them with parchment paper to prevent sticking.
  2. Brown the butter: Melt the cold unsalted butter in a saucepan over medium-low heat. Keep cooking and swirling occasionally until it turns a golden brown color and releases a nutty aroma, indicating it’s perfectly browned. Remove it from heat and let cool for 5 minutes.
  3. Mix sugars and butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Stir together until the mixture is smooth and well incorporated.
  4. Add eggs and vanilla: Beat in one large egg, two egg yolks, and vanilla extract until the batter is creamy and uniform in texture.
  5. Incorporate dry ingredients: Whisk together the all-purpose flour, baking powder, salt, and optional cornstarch in a separate bowl. Gradually add this dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing.
  6. Fold in chocolate: Carefully fold in the semi-sweet chocolate chips and coarsely chopped dark chocolate pieces evenly throughout the cookie dough.
  7. Chill dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up, which helps with shaping and enhances flavor.
  8. Form dough balls: Scoop the chilled dough and roll into cookie-sized balls. Place them spaced evenly on the prepared baking sheets to allow for spreading during baking.
  9. Bake: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are golden brown but the centers remain slightly soft for a chewy texture. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. Optionally, sprinkle with Maldon flakey salt for a gourmet finish.
  10. Make ghost marshmallows: Melt the white chocolate candy melts in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Dip the marshmallows into the melted white chocolate, coating them completely. Allow them to harden on parchment paper. Use black icing to draw ghostly faces on each marshmallow. Once the cookies have cooled, dip the bottom of each decorated marshmallow into melted chocolate and attach it to the top of a cookie to create a fun “melted ghost” effect.

Notes

  • Browned butter adds a rich, nutty flavor that elevates the cookie taste.
  • Chilling the dough helps prevent excessive spreading and improves texture.
  • Using both semi-sweet and dark chocolate offers a balanced sweetness and depth.
  • For softer cookies, consider adding the optional cornstarch.
  • Flakey salt on top enhances flavor with a slight crunch.
  • If black icing is not available, use melted dark chocolate to draw faces on marshmallows.
  • Store cookies in an airtight container to maintain freshness up to 4 days.

Find it online: https://lauracooks.com/spooky-ghost-chocolate-chip-cookies-recipe/