Spooky Ghost Marshmallow Cookies has become a cherished Halloween tradition in my home. I remember the first time I made these delightful cookies with my kids, their eyes lighting up as we shaped the dough and decorated them with fluffy marshmallow ghosts. The rich chocolate cookies, paired with light and sweet frosting, create a perfect balance that haunts your taste buds with joy. Each bite is a combination of soft marshmallows and chocolatey goodness that leaves you craving more. Whether you’re hosting a Halloween party or just looking for a fun activity to do with the kids, these cookies are sure to be a hit. Let’s get cooking!
Why You’ll Love This Spooky Ghost Marshmallow Cookies
- Easy to make, perfect for kids.
- Rich chocolate flavor that everyone loves.
- Creative Halloween treat ideas for parties.
- Adorable marshmallow ghosts for decoration.
- Great for school Halloween events.
- Can be made dairy-free to suit dietary preferences.
Ingredients for Spooky Ghost Marshmallow Cookies
Here’s everything you need for these delightful cookies:
- 115 g dairy-free butter (cubed) – gives cookies a rich texture.
- 140 g caster sugar – sweetens and helps with the cookie structure.
- 1 teaspoon vanilla extract – enhances the overall flavor.
- 30 ml dairy-free milk – adds moisture to the dough.
- 210 g plain flour – the base for our cookies.
- 50 g cocoa powder – for that rich chocolate flavor.
- 3/4 teaspoon baking powder – helps cookies rise.
- 1/4 teaspoon bicarbonate of soda – aids in leavening.
- 30 g dairy-free white chocolate chips – adds sweetness and texture.
- 100 g dairy-free block butter – for the frosting; ensures creaminess.
- 150 g icing sugar – sweetens the frosting.
- 50 g cocoa powder – for a chocolatey frosting.
- 30 ml aquafaba – acts as an egg replacer.
- Large vegan marshmallows – for creating the ghostly figures.
- 100 g dairy-free white chocolate – for drizzling over the marshmallows.
- 20 g dairy-free dark chocolate – for decorating ghost eyes.
How to Make Spooky Ghost Marshmallow Cookies
- Step 1: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Step 2: In a mixing bowl, whip together 115 g of dairy-free butter and 140 g of caster sugar until creamy. Add 1 teaspoon of vanilla extract and 30 ml of dairy-free milk and mix well.
- Step 3: Sift in 210 g of plain flour, 50 g of cocoa powder, 3/4 teaspoon of baking powder, and 1/4 teaspoon of bicarbonate of soda. Fold in 30 g of white chocolate chips.
- Step 4: Roll the dough into 6 balls and flatten them slightly. Place them on the prepared baking tray.
- Step 5: Bake for 12-15 minutes. When warm, use a round cutter to shape them into perfect circles. Let them cool completely.
- Step 6: For the frosting, whip 100 g of dairy-free block butter until smooth. Gradually add 150 g of icing sugar and 50 g of cocoa powder. Pour in 30 ml of aquafaba and beat on high speed until light and airy.
- Step 7: To make the marshmallow ghosts, melt 100 g of dairy-free white chocolate in a bain-marie. Drizzle over the marshmallows on toothpicks. Freeze for 2-4 minutes to set.
- Step 8: Assemble the cookies by piping frosting on each. Drizzle with white chocolate and place a marshmallow ghost in the center. Melt 20 g of dairy-free dark chocolate and pipe dots for the ghost’s eyes and mouth.
Pro Tips for the Best Spooky Ghost Marshmallow Cookies
Follow these tips to ensure your cookies turn out perfectly:
- Use room temperature ingredients for better mixing.
- Don’t overbake the cookies; they should be soft in the center.
- Experiment with different types of dairy-free chocolate for varied flavors.
What’s the secret to perfect Spooky Ghost Marshmallow Cookies?
The key is to whip the frosting until it’s fluffy. This lightness will balance the dense chocolate cookies, making each bite a delightful experience.
Can I make Spooky Ghost Marshmallow Cookies ahead of time?
Absolutely! You can prepare the cookie dough a day in advance and store it in the fridge. Just remember to let it come to room temperature before baking.
How do I avoid common mistakes with Spooky Ghost Marshmallow Cookies?
Common pitfalls include overmixing the dough and not allowing the cookies to cool before decorating. Both can lead to dense cookies and messy frosting!
Best Ways to Serve Spooky Ghost Marshmallow Cookies
These cookies are perfect for Halloween parties! Serve them alongside pumpkin spice cupcakes or a warm apple cider. They make for great Halloween treats with ghost decorations that will impress your guests and spark joy in kids.
Nutrition Facts for Spooky Ghost Marshmallow Cookies
Per serving (1 cookie):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Protein: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Spooky Ghost Marshmallow Cookies
Store your cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them for up to 3 months. To reheat, just pop them in the microwave for a few seconds to enjoy that freshly baked warmth again.
Frequently Asked Questions About Spooky Ghost Marshmallow Cookies
Can I freeze Spooky Ghost Marshmallow Cookies?
Yes! Allow cookies to cool completely, then store them in a freezer-safe container. They can be frozen for up to 3 months.
What can I use instead of dairy-free butter?
You can substitute with coconut oil or any vegan butter alternative that you prefer. Just ensure it’s at room temperature for easy mixing.
Can I decorate my Spooky Ghost Marshmallow Cookies differently?
Of course! Feel free to get creative with your decorations. You can use sprinkles, colored frosting, or even edible glitter for a spooky touch!
Variations of Spooky Ghost Marshmallow Cookies You Can Try
Get creative with these variations:
- Use different shapes for the cookies – pumpkins or bats can be fun!
- Try adding peppermint extract for a minty twist.
- Substitute the marshmallows with candies for a unique look.
Spooky Ghost Marshmallow Cookies: 6 Steps to Haunting Treats
- Total Time: 45 minutes
- Yield: 6 cookies 1x
- Diet: Vegan
Description
Rich chocolate cookies with fluffy chocolate frosting, topped with adorable marshmallow ghosts.
Ingredients
- 115 g of dairy-free butter (cubed)
- 140 g of caster sugar
- 1 teaspoon of vanilla extract
- 30 ml of dairy-free milk
- 210 g of plain flour
- 50 g of cocoa powder
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 30 g of dairy-free white chocolate chips
- 100 g of dairy-free block butter
- 150 g of icing sugar
- 50 g of cocoa powder
- 30 ml of aquafaba
- Large vegan marshmallows
- 100 g of dairy-free white chocolate
- 20 g of dairy-free dark chocolate
Instructions
- Make Cookies: Whip butter and sugar until creamy. Add vanilla and milk. Sift in flour, cocoa, baking powder, and soda. Fold in white chocolate chips. Roll into 6 balls and flatten slightly.
- Bake and Shape: Bake at 180°C for 12-15 minutes. Use a round cutter to scoot into a circle while warm. Cool completely.
- Make Frosting: Whip butter until smooth. Add icing sugar and cocoa powder. Pour in aquafaba and whip on high speed until light and airy.
- Make Marshmallow Ghosts: Melt white chocolate in a bain-marie. Drizzle over marshmallows on toothpicks. Freeze for 2-4 minutes to set.
- Assemble: Pipe frosting on each cookie. Drizzle with white chocolate and place a marshmallow ghost in the center. Melt dark chocolate and pipe 3 dots for the ghost’s eyes and mouth.
Notes
- Store cookies in an airtight container.
- Use any dairy-free chocolate for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
