Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Easy Ghost Cookies
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- Level: Easy
- Total: 40 min (includes chilling times)
- Active: 15 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 134
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 48 mg
You can use any oval or peanut-shaped cookies you like to make these happy little ghosts. We like peanut butter- or chocolate-filled sandwich cookies or crisp ladyfingers, also known as savoiardi. You can even mix them up and do some of each. Simply dip them in melted white chocolate then pipe on eyes and a mouth with melted chocolate chips.
- Level: Easy
- Total: 40 min (includes chilling times)
- Active: 15 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 134
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 48 mg
Ingredients
Directions
Special equipment:
a piping bag, small plain pastry tip- Line 2 baking sheets with parchment.
- Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
- Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
- Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
