Ghost Chocolate Chip Cookies
Chocolate chip cookies become a spooky treat for Halloween when topped with a marshmallow ghost.
Equipment
- Baking Sheet
- Parchment Paper
- Piping Bag
- Measuring Cups
- Measuring Spoons
- Large bowl
- Whisk
- Cookie Scoop
- Toothpick or Skewer
Ingredients
Cookie Batter
- 1 cup unsalted butter melted
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Topping
- 15 Large Marshmallows
- 1 cup white chocolate chips melted
- ¼ cup dark chocolate chips melted
Instructions
- In a large bowl, add the melted butter, brown sugar and granulated sugar. Whisk together until combined.
- Add in the eggs and vanilla extract. Whisk again until smooth.
- Add in the flour, baking soda and salt. Fold the dry ingredients into the wet ingredients until combined.
- Pour in the chocolate chips and fold into the batter until evenly distributed.
- Cover the dough with plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop 2 inch round balls of dough and drop cookies on the baking sheet about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are golden brown and the center is slightly undone.
- Remove from the oven and let the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.
- Meanwhile, melt the white chocolate in a bowl in the microwave. Heat for 30 second intervals, stirring in between until melted and smooth.
- Once the cookies have cooled, take a spoon and place a dollop of melted chocolate in the middle of each cookie.
- Let the white chocolate drip slightly from the middle of the cookie, creating a wavy shape of a melted ghost.
- Use a skewer to dip a large marshmallow into the white chocolate, coating it completely. Place the chocolate covered marshmallow in the center of the white chocolate on the cookie.
- Repeat with the rest of the marshmallows and top each cookie with one
- Let the white chocolate harden on the cookies and the marshmallows.
- While that hardens, heat the dark chocolate in the microwave at 30 second intervals until melted and smooth, stirring in between.
- Transfer to a piping bag and snip the end to make a small hole.
- Create 2 black eyes and a ghost like O mouth on the side of each chocolate covered marshmallow to finish making the ghost chocolate chip cookies.
- Let chocolate set again. These are best eaten on the day they are made, but can be stored in an airtight container for up to 2 days.
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