Description
Ghost Cookies made with rich black cocoa are spooky, soft, and irresistibly chocolatey — perfect for Halloween or any time you crave a dark, decadent treat. Each cookie is topped with a smooth white chocolate ganache and decorated with cute little ghost faces for a fun, festive twist!
Ingredients
Units
Scale
For the Cookies
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup black cocoa powder
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1/3 cup white granulated sugar (for rolling)
For the White Chocolate Ganache
- 1 cup white chocolate chips (use good quality)
- 1/3 cup heavy cream
- Black writing gel (for decorating)
- White food dye, optional
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and black cocoa powder. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, and white sugar until smooth. Add vanilla, egg, and egg yolk; whisk until combined.
- Gradually stir in the dry ingredients until a soft dough forms.
- Roll dough into balls (about 1.5 tablespoons each) and roll each one in white granulated sugar.
- Place on the prepared baking sheet about 2 inches apart and bake for 9–11 minutes, until set around the edges but soft in the center. Cool completely.
- For the ganache: heat heavy cream in a small saucepan until steaming, then pour over white chocolate chips. Let sit 2 minutes, then stir until smooth. Add a drop of white food dye if desired for brightness.
- Spoon or pipe the ganache onto each cooled cookie in a ghost shape. Use black writing gel to make eyes and a mouth.
- Let the ganache set before serving or storing.
Notes
- Black cocoa gives the cookies a deep, dark color and rich flavor — Dutch-process cocoa can be used as a substitute.
- Allow cookies to cool before adding ganache so it doesn’t melt.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg