Easy Ghost Cookies
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 134
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 48
- Total: 40 min (includes chilling times)
- Active: 15 min
Ingredients
2 cups white chocolate chips
3 tablespoons coconut oil
24 oval or peanut-shaped cookies, such as Nutter Butter, Pepperidge Farm Milano and savoiardi (ladyfingers)
1/2 cup semisweet chocolate chips
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.