Nutter Butter Ghost Cookies

By srumbel

A few years ago, I made these Mummy Cookies using Milanos. We make them every year and sometimes I switch up the Milanos to use Nutter Butters! I thought it would be fun this year to make a few different versions, and Ghosts were the first thing that came to mind. With pretty much the same ingredients you can make these ghosts AND the mummies at the same time.

Instead of melting chocolate for the ghost eyeballs/mouth, you could also use un-melted chocolate chips.
from chelseasmessyapron.com

Ingredients

• 1 bag (12 ounces) high-quality white chocolate chips
• 1 (1 pound) package Nutter Butter cookies
• 1/4 cup milk chocolate chips
• Optional: vegetable oil or shortening

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Line a large sheet pan with parchment paper and set aside.

Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the cookies). Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.

Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.

Transfer the dipped cookies to the prepared sheet pan and allow to completely set.

Once set, melt the milk chocolate in the microwave. Transfer the melted milk chocolate into a plastic bag and cut off the tip. Pipe eyeballs and a mouth on the cookies. Let harden.

Best eaten within 1-2 days.

Servings: 1 package Nutter Butter Cookies