These ghost cookies are my favorite no-bake Halloween treat—fun, festive, and ridiculously easy to put together. I take a pack of ready-made cookies and turn them into adorable little ghosts with just a few ingredients. They’re perfect for Halloween parties, kids’ school treats, or simply as a fun project I can do in under 30 minutes. No oven, no stress—just spooky sweetness.
Why You’ll Love This Recipe
I love how fast and foolproof these ghost cookies are. With no baking required, I can whip up a batch last-minute and still impress. They’re great for getting kids involved in the kitchen and are just creepy enough to be fun without scaring the little ones. Plus, since I start with store-bought cookies, it’s all about assembly and creativity—not measuring and mixing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pack of cookies (any kind—digestives, Oreos, shortbread rounds all work)
200g white chocolate or candy melts
18 mini chocolate chips or edible eyes (for decorating)
Directions
- I melt the white chocolate or candy melts in a heatproof bowl set over a pot of simmering water, or gently in the microwave in 30-second bursts, stirring between each.
- I place a sheet of baking paper on a tray or flat surface.
- I dip each cookie into the melted chocolate, using a spoon to help coat the top and let some drip down the sides to create that ghost-like shape.
- While the coating is still wet, I press two mini chocolate chips or edible eyes onto each cookie to make the ghost’s eyes.
- I let the cookies set at room temperature or pop them in the fridge for about 15 minutes to firm up.
- Once set, I carefully lift them off the baking paper and serve.
Servings and timing
This recipe makes 9 ghost cookies and takes just 25 minutes to assemble, plus a short time for setting. It’s one of the quickest Halloween treats I make—and always a hit.
Variations
Sometimes I use dark chocolate to make spooky shadow ghosts or drizzle a bit of red icing for a “bloody” twist. If I want extra texture, I roll the wet chocolate-dipped cookies in shredded coconut or crushed cereal before adding the eyes. For a fun surprise, I’ve also sandwiched two cookies with marshmallow fluff before dipping.
storage/reheating
These cookies store well in an airtight container at room temperature for up to 4 days. I don’t recommend refrigerating them long-term, as that can make the cookies go soft. No reheating needed—just unwrap and enjoy.
FAQs
Can I use homemade cookies?
Yes, I’ve used my own sugar or shortbread cookies when I want to go the extra mile. Just make sure they’re fully cooled before dipping.
What kind of chocolate works best?
I prefer white chocolate or white candy melts because they give that perfect ghostly look. Candy melts are a bit easier to work with if I’m in a hurry.
How do I keep the chocolate smooth for dipping?
I melt it gently and stir often. If it starts to thicken, I add a tiny bit of coconut oil or shortening to loosen it.
Can I make these ahead of time?
Yes, I usually make them the day before a party and store them in a cool, dry spot. Just be sure the chocolate has fully set before stacking.
What can I use if I don’t have edible eyes?
Mini chocolate chips, black sesame seeds, or even tiny dots of black writing gel work just as well for the eyes.
Conclusion
These ghost cookies are the perfect easy Halloween treat—fun, festive, and ready in minutes. Whether I’m making them for a party or just as a sweet seasonal surprise, they always bring a smile. No baking, no fuss, just simple spooky magic.
PrintGhost Cookies
These no-bake ghost cookies are the perfect Halloween treat—adorable, easy, and ready in under 30 minutes. Made by dipping store-bought cookies in melted white chocolate and decorating with edible eyes, they’re spooky, sweet, and fun for all ages.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (including setting)
- Yield: 9 cookies
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pack of cookies (digestives, Oreos, or shortbread rounds)
- 200g white chocolate or candy melts
- 18 mini chocolate chips or edible eyes (for decorating)
Instructions
- Melt the white chocolate or candy melts in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
- Line a tray with baking paper.
- Dip each cookie into the melted chocolate, using a spoon to coat the top and allow some to drip down the sides for a ghostly shape.
- While still wet, press two mini chocolate chips or edible eyes onto each cookie to form the ghost’s eyes.
- Let the cookies set at room temperature or refrigerate for 15 minutes until firm.
- Once set, lift from the baking paper and serve.
Notes
- Use dark chocolate for spooky shadow ghosts or drizzle with red icing for a gory twist.
- Roll in shredded coconut or crushed cereal before adding eyes for extra texture.
- Sandwich cookies with marshmallow fluff before dipping for a surprise filling.
- Store in an airtight container for up to 4 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
