Go Back

Spooky Ghost Chocolate Chip Cookies

Delightful cookies featuring a crisp edge and chewy center, topped with fluffy marshmallow ghosts for a fun Halloween treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 3 cups all-purpose flour Main structure of the cookie.
  • 1 teaspoon baking soda For that perfect rise.
  • 1 teaspoon salt Balances the sweetness.
  • 1 cup brown sugar Adds depth of flavor.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1 cup unsalted butter, browned Provides buttery richness.
  • 2 large eggs Bind the ingredients.
  • 2 teaspoons vanilla extract Essential for flavor.
  • 2 cups semi-sweet chocolate chips Classic cookie addition.
Topping Ingredients
  • 1 cup large marshmallows Used to create ghostly figures.
  • 1/4 cup mini chocolate chips For the eyes of the ghosts.

Method
 

Preparation
  1. In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Allow to cool slightly. In a bowl, combine flour, baking soda, and salt.
  2. In a large mixing bowl, combine brown butter, brown sugar, and granulated sugar. Mix until creamy.
  3. Beat in the eggs one at a time, then add the vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Gently fold in the semi-sweet chocolate chips.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Place spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  3. Bake for 10-12 minutes or until edges are golden.
  4. Once removed from the oven, immediately place a marshmallow on each cookie. Return the tray to the oven for an additional 1-2 minutes to soften the marshmallow.
  5. While the marshmallows are warm, press mini chocolate chips into the marshmallows to create ghost eyes.
Cooling and Serving
  1. Allow the cookies to cool slightly before transferring them to a cooling rack.

Notes

Store in an airtight container at room temperature for up to a week. Freeze in a single layer for up to 3 months. Reheat in the microwave for 10-15 seconds to restore gooeyness.