Hey y’all! If you’re craving a sweet-and-salty Halloween bite that’s equal parts adorable and spooky, these Cute & Creepy Nutter Butter Ghosts are your new party trick. They’re crunchy, creamy, and dipped in smooth white coating with fun, expressive faces—perfect for class parties, bake sales, movie nights, or last-minute get-togethers. Let’s get cooking!
Why You’ll Love Cute & Creepy Nutter Butter Ghosts
- No-bake and fast: ready in about 45 minutes, including set time.
- Crunchy peanut butter cookie inside with a sweet, snappy white shell.
- Kid-friendly decorating that doubles as a fun activity for groups.
- Make-ahead friendly and easy to transport for parties.
- Customizable faces and finishes for cute or creepy vibes.
Recipe Snapshot
- Prep Time: 15 minutes
- Cook/Melt Time: 5 minutes (microwave), 8–10 minutes (double boiler)
- Set Time: 20–25 minutes at 68–72°F (20–22°C) room temp, or 10 minutes in the fridge
- Total Time: 45 minutes
- Yield: 24 ghosts
Ingredients for Nutter Butter Ghosts
- 24 Nutter Butter sandwich cookies (about 13 oz/368 g package)
- 20 oz (570 g) white candy melts or white chocolate wafers
- 1–2 tsp refined coconut oil or neutral oil (optional, for thinning)
- 48 mini chocolate chips (for eyes), or 48 small edible candy eyes
- 1 oz (30 g) dark chocolate chips or black decorating gel (for mouths)
- Optional: black/red gel icing for details; white sanding sugar for sparkle
How to Make Cute & Creepy Nutter Butter Ghosts
Set Up for Nutter Butter Ghosts
Line a large baking sheet with parchment or a silicone mat. Have a fork or dipping tool, a toothpick, and a small piping bag or zip-top bag ready. Gently shake crumbs off cookies so the coating goes on smooth.
Melt the White Coating for Cookie Ghosts
Microwave method: Place white melts in a microwave-safe bowl and heat at 50% power in 30-second bursts, stirring each time, for 1½–2 minutes total until just melted and smooth (keep below 110°F/43°C; ideal working temp for white chocolate is 86–88°F/30–31°C). Double boiler method: Set a heatproof bowl over barely simmering water (not touching) and stir until melted, 8–10 minutes. If too thick, stir in 1–2 tsp oil a little at a time.
Dip to Create Ghostly Nutter Butters
Working one cookie at a time, dip into the melted coating, turning to cover completely. Lift with a fork, tap gently to let excess drip off, and drag the fork’s underside along the bowl edge to remove drips. Place on the prepared sheet; use a toothpick to pull a little “tail” at the bottom for a ghost shape if you like.
Add Spooky Faces to Cute & Creepy Ghosts
Immediately add two mini chocolate chips or candy eyes for the eyes. Melt the dark chocolate (30–45 seconds at 50% power) and pipe small oval or wavy “O” mouths. For extra creep factor, add tiny crackle lines or a red gel “scar.” Work in batches so the coating doesn’t set before you decorate.
Let Them Set Until Snappy
Let coated cookies set at room temperature (68–72°F) for 20–25 minutes until the shell is firm and matte. For speed, chill on the sheet in the fridge for 10 minutes; avoid longer chilling to minimize condensation.
Finish, Serve, and Store
Optional: Dust a few with white sanding sugar before fully set for a shimmery effect. Arrange on a platter and serve, or layer between parchment in an airtight container.
Handy Notes for Nutter Butter Ghosts
- If your coating seizes, stir in 1–2 teaspoons warm oil, a few drops at a time, until smooth again.
- Keep moisture away—steam and water droplets can make melted coating clump; work with dry tools and bowls.
- For the smoothest finish and best snap, learn the basics of tempering chocolate: King Arthur Baking: Temper Chocolate.
Variations
- Mummy Cookies: After the white coat sets, drizzle more white coating in thin stripes and add eyes peeking through.
- Vegan/Dairy-Free Ghosts: Use vegan sandwich cookies and dairy-free white chips; check labels for cocoa butter vs. dairy solids.
- Gluten-Free Spooks: Swap in a gluten-free peanut butter sandwich cookie to keep the texture and flavor vibes.
Required Equipment
- Microwave-safe bowl or double boiler setup
- Sheet pan lined with parchment or silicone mat
- Fork or candy-dipping tool; toothpicks
- Small piping bag or zip-top bag (for mouths/details)
- Instant-read thermometer (optional but helpful)
Storage & Shelf Life for Nutter Butter Ghosts
Room Temp: Store Cute & Creepy Nutter Butter Ghosts in an airtight container, layered with parchment, at cool room temperature (65–70°F) for 5–7 days. Keep away from heat and humidity to prevent softening or bloom.
Fridge: Not ideal (condensation can spot the finish), but acceptable for warm climates; store airtight and let warm up 10–15 minutes before serving.
Freeze: Freeze in a single layer until solid, then transfer to an airtight container with parchment between layers for up to 1 month. Thaw in the container at room temp 30–45 minutes to avoid moisture forming on the surface.
Serving & Pairings
- Drinks: Hot cocoa, cold milk, or mulled apple cider for cozy contrast.
- Dessert Board: Pair with caramel apples, brownies, and salted pretzels for a sweet-salty spread.
- Party Tip: Stand a few ghosts upright in crushed chocolate cookie “dirt” for a graveyard vibe.
Pro Tips for Cute & Creepy Nutter Butter Ghosts
- Use 50% microwave power and short bursts to avoid scorching; more on melting technique here: Serious Eats – How to Melt Chocolate.
- Warm the bowl with a hot towel before adding melts so the first handful doesn’t cool and clump.
- Keep a spare cup of warm coating nearby; if your dipping bowl thickens below ~86°F (30°C), refresh with 1–2 tablespoons warm coating to keep it fluid. Learn about candy melts behavior here: The Kitchn – What Are Candy Melts?
FAQ
Can I use real white chocolate instead of candy melts?
Yes—choose couverture or good-quality white chocolate wafers. For the best snap and shine, temper it and keep the working temperature around 86–88°F (30–31°C). Candy melts are more forgiving but slightly less chocolatey.
How do I prevent cracks or white streaks (bloom)?
Avoid temperature shocks and moisture. Let cookies come to room temp before dipping, don’t refrigerate longer than necessary, and store in a cool, dry spot. Proper tempering also reduces bloom.
Can I make Cute & Creepy Nutter Butter Ghosts ahead?
Absolutely. Make them up to 3 days in advance and store airtight at cool room temperature. For longer storage, freeze up to 1 month and thaw in the container to minimize condensation.
Ingredients
- 24 Nutter Butter cookies (peanut butter sandwich cookies)
- 12 oz (340 g) white chocolate chips or white candy melts
- 1–2 tbsp vegetable oil or neutral-flavored shortening (to thin coating, if needed)
- 2 oz (56 g) semi-sweet or dark chocolate, melted (for eyes)
- Optional: black decorating gel or candy eyes for detailing
- Parchment paper or wax paper (for cooling)
- Toothpicks or small fork (for dipping and detail work)
- Optional: Halloween sprinkles for extra decoration
Instructions
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1Line a baking sheet with parchment paper or wax paper and set aside. Arrange the Nutter Butter cookies in a single layer so they are ready for dipping.
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2Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring between intervals until smooth. If the coating is too thick, stir in 1 teaspoon at a time of vegetable oil or shortening until it reaches a smooth, dip-friendly consistency.
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3Using a fork or dipping tool, submerge each Nutter Butter cookie into the melted white chocolate, tapping the fork gently on the edge of the bowl to remove excess coating. Place the coated cookies on the prepared parchment to create ghost shapes; you can let the chocolate pool slightly at the bottom to form a ghost tail.
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4Chill the dipped cookies in the refrigerator for about 10–15 minutes, or until the coating is firm to the touch.
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5Pipe or dot melted semi-sweet or dark chocolate onto each set cookie to make eyes and mouths. Use a toothpick to adjust shape for a cute or creepy expression. Alternatively, use black decorating gel or attach candy eyes while the coating is still slightly tacky.
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6Allow the decorated ghosts to set completely at room temperature or return them to the fridge for 5–10 minutes. Serve on a platter and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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