Ghost Cookies (Black Cocoa Cookies)

If Halloween had a flavor, it would taste like these cookies. Deep, dark, chocolatey black cocoa cookies topped with silky white chocolate ganache and cute little ghost faces that peek up at you with sweet mischief. They’re rich and buttery on the inside, with that perfect chewy edge and a creamy topping that melts right into each bite. These cookies are as spooky as they are delicious, and trust me, you’re going to love every single one.

They’re the kind of cookie that makes people smile before they even take a bite—the perfect mix of festive fun and bakery-level indulgence. Whether you’re baking them for a Halloween party, a cozy movie night, or just to get into the spooky spirit, these Ghost Cookies are a total treat.

Why You’ll Love This Recipe

This recipe isn’t just about the ingredients—it’s about creating a little moment of joy in your kitchen. Imagine soft black cocoa cookies cooling on your counter while the scent of chocolate fills the air, and you’re gently piping tiny ghost faces on top. It’s part cozy afternoon, part edible art project, and all delicious.

Versatile: These cookies are perfect for Halloween, but honestly, they’re amazing year-round. You can skip the ghost faces and just enjoy them as ultra-rich chocolate cookies with white ganache topping.

Budget-Friendly: You don’t need fancy tools or rare ingredients—just some pantry staples and a good cocoa powder.

Quick and Easy: The dough comes together fast, and decorating the ghosts is a breeze, even if you’ve never piped anything before.

Customizable: You can play around with toppings or even tint the ganache different colors for other holidays.

Crowd-Pleasing: These cookies are showstoppers. Kids love the ghost faces, adults love the flavor, and everyone goes back for seconds.

Recipe Origin

These cookies were inspired by classic black cocoa sandwich cookies—the kind that deliver deep, dark chocolate flavor with a soft, velvety texture. But instead of turning them into something you sandwich, this recipe turns them into adorable little ghosts that are part treat, part decoration. They were born out of the idea that Halloween desserts don’t need to be gimmicky—they can be seriously good and still totally fun.

Black cocoa gives them that dramatic midnight color, while the white chocolate ganache adds contrast, creaminess, and just the right amount of sweetness. Together, they’re the perfect match—rich, smooth, and a little hauntingly beautiful.

Kitchen Tools You’ll Need

• Mixing bowls (one large, one medium)
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper
• Small saucepan or microwave-safe bowl (for ganache)
• Piping bag or zip-top bag (for the ghost faces)

Chef’s Pro Tips for Perfect Results

• Use good black cocoa. It makes a huge difference in both color and flavor. Black cocoa gives that signature deep, almost Oreo-like taste that regular cocoa can’t match.
• Don’t overbake. The cookies should look slightly soft in the center when you take them out. They’ll firm up as they cool.
• Cool completely before decorating. If the cookies are warm, the ganache will slide right off.
• Make the ganache smooth. Stir slowly and patiently until it’s glossy and lump-free.
• Decorate with a steady hand. Use a tiny tip or cut a very small hole in your piping bag for neat little ghost faces.

Ingredients in Ghost Cookies

Here’s the beauty of these cookies—they look fancy but are made from simple ingredients that you probably already have at home. Let’s break it down:

All-Purpose Flour: The base that gives the cookies structure and chew. It keeps them soft on the inside while holding their shape.

Baking Powder and Baking Soda: The dynamic duo that makes sure your cookies puff just enough without losing that dense, fudgy texture.

Salt: A pinch enhances the chocolate flavor and balances the sweetness perfectly.

Black Cocoa Powder: The star of the show. This is what gives the cookies their jet-black color and rich, deep chocolate flavor that’s slightly earthy and incredibly smooth.

Unsalted Butter: Melted and cooled butter adds richness and helps create that slightly chewy, brownie-like consistency.

Brown Sugar: Brings in caramel notes and moisture. It keeps the cookies soft and flavorful.

White Granulated Sugar: Adds crispness around the edges and enhances sweetness.

Pure Vanilla Extract: Brings a subtle warmth that ties all the flavors together.

Egg and Egg Yolk: The secret to that luscious, chewy bite. The yolk adds richness while the egg gives structure.

White Chocolate Chips: Used to make a silky ganache that contrasts beautifully with the dark cookies.

Heavy Cream: Makes the ganache smooth, shiny, and spreadable.

Black Writing Gel: For those cute ghost eyes and mouths. You can find it in the baking section of most stores.

White Food Dye (optional): Enhances the brightness of your ganache if you want those ghosts extra white.

(Note: The full ingredient list with measurements is provided in the recipe card above.)

Instructions

Let’s bring these spooky cookies to life.

Preheat Your Equipment:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies bake evenly and don’t stick.

Combine the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black cocoa powder until well combined. The cocoa should turn your mix a deep, velvety black.

Mix the Wet Ingredients:

In a large bowl, whisk the melted butter with brown sugar and white sugar until smooth and glossy. Add the vanilla extract, egg, and egg yolk, whisking until everything looks thick and well blended.

Combine Wet and Dry Mixtures:

Slowly add the dry ingredients into the wet mixture, stirring until you get a dark, smooth dough. The dough will be thick but slightly sticky—that’s perfect.

Form and Bake the Cookies:

Scoop about a tablespoon of dough for each cookie and roll it gently into a ball. Place them on the baking sheet about 2 inches apart. Bake for 9–11 minutes, just until the edges set and the centers look slightly soft. Remove from the oven and let them cool completely on the pan.

Make the White Chocolate Ganache:

In a small saucepan or microwave-safe bowl, heat the heavy cream until it’s just starting to simmer. Pour it over the white chocolate chips and let it sit for one minute. Stir gently until smooth and glossy. Add white food dye if you want to brighten the color. Let the ganache cool slightly—it should be thick enough to spread but not runny.

Decorate the Cookies:

Spoon or spread a bit of ganache over each cooled cookie, swirling it to create that ghostly shape. Use the black writing gel to draw tiny eyes and mouths on each ghost. Let the cookies set for about 10 minutes before serving.

Serve and Enjoy:

Once the ganache has firmed up, it’s time to enjoy! Every bite is a mix of dark, rich cocoa and creamy white chocolate—a hauntingly perfect combo.

Nutrition Facts

Servings: 12 cookies
Calories per serving: Approximately 260
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Ghost Cookies

With Milk or Hot Chocolate: These are amazing dunked into milk or served alongside a mug of creamy hot cocoa.

Party Platters: Arrange them on a spooky Halloween tray with candy eyeballs or gummy worms for extra fun.

Gift Boxes: Wrap them up in clear treat bags tied with orange and black ribbon for a cute homemade gift.

Movie Night: Enjoy them warm with a scary movie marathon and some popcorn.

Make-Ahead and Storage Tips

• Make Ahead: The dough can be made up to 2 days in advance and stored in the fridge. Just let it soften for a few minutes before baking.
• Freeze Dough: Roll the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen with 1–2 extra minutes of bake time.
• Store Baked Cookies: Keep them in an airtight container for up to 5 days.
• Freeze Baked Cookies: Store for up to 2 months. Thaw at room temperature or microwave for 10 seconds to bring back the softness.

Variations to Try

• Pumpkin Spice Version: Add a dash of pumpkin spice to the dough for a fall twist.
• Drizzle Instead of Spread: Drizzle the ganache over the cookies for a minimalist look.
• Switch the Faces: Use candy eyes instead of gel for a 3D look.
• Color Play: Tint the ganache orange, green, or purple for a different festive vibe.

Additional Tips

• Use High-Quality White Chocolate: It melts smoother and gives a better ganache.
• Chill the Dough: If it’s too soft, refrigerate it for 20 minutes before baking.
• Be Patient with Ganache: Stir slowly until smooth—rushing can make it grainy.
• Store Smart: Separate layers with parchment paper if stacking the cookies.

FAQ Section

Q1: Can I use regular cocoa powder instead of black cocoa?
A1: You can, but you’ll lose that rich dark color and slightly smoky flavor.

Q2: Can I make the ganache dairy-free?
A2: Yes, use dairy-free white chocolate and coconut cream instead of heavy cream.

Q3: Can I skip the ganache?
A3: You can, but the ganache adds a creamy contrast that really completes the cookie.

Q4: How do I store the cookies with ganache?
A4: Keep them in a cool, dry place or refrigerate if it’s warm—just let them come to room temperature before serving.

Q5: Can I double this recipe?
A5: Absolutely, these cookies disappear quickly so doubling is smart.

Q6: My ganache is too runny—what do I do?
A6: Chill it for a few minutes or stir in more white chocolate until it thickens.

Q7: How do I get the ghost shape right?
A7: Spoon the ganache in a loose oval shape, then use the back of your spoon to pull out small “tails” to look like ghosts.

Q8: Can I make these gluten-free?
A8: Yes, substitute with a 1:1 gluten-free flour blend.

Q9: Can I add extra toppings?
A9: Crushed Oreos, sprinkles, or candy eyes all make fun additions.

Q10: How long do these cookies stay fresh?
A10: Up to 5 days in an airtight container or 2 months in the freezer.

Conclusion

Ghost Cookies are one of those recipes that turn an ordinary baking day into something special. They’re playful, a little spooky, and completely irresistible. The deep chocolate flavor from the black cocoa and the silky smoothness of the white chocolate ganache make every bite feel like a little celebration.

Whether you’re baking for Halloween, gifting a sweet treat, or just craving something dark and delicious, these cookies will hit the spot. So grab your cocoa, melt some butter, and get ready for a batch of cookies that are equal parts cute and crave-worthy.

Once you make them, you’ll understand why these Ghost Cookies aren’t just festive—they’re hauntingly good.

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