Name: Nutter Butter Ghosts
Prep time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 20 Nutter Butter cookies; 12 oz white chocolate chips or white candy melts; 40 mini chocolate chips or black decorating gel (for eyes)

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Nutter Butter Ghosts are one of my favorite no-bake Halloween treats. They’re adorable, spooky, and incredibly simple to make with just a few ingredients. Each cookie looks like a little ghost, coated in white chocolate and finished with chocolate eyes. Whether I’m making them for a party, a school event, or just for fun at home, these ghostly cookies are always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s fun, fast, and festive. I don’t need to turn on the oven or spend hours decorating—just dip, dot, and done. The combination of sweet white chocolate and creamy peanut butter cookie is delicious and satisfying. It’s also a great recipe to make with kids since the steps are so easy and hands-on. Plus, I can whip up a whole batch in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Nutter Butter cookies
White chocolate chips or white candy melts
Mini chocolate chips or black decorating gel (for the eyes)

Directions

I start by lining a baking sheet with parchment paper.
I melt the white chocolate chips or candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth.
I dip each Nutter Butter cookie into the melted white chocolate, making sure it’s fully coated. I let the excess drip off.
I place the coated cookies on the parchment-lined baking sheet.
Before the coating sets, I add two mini chocolate chips or dots of black gel to create the ghost’s eyes.
I let the cookies sit at room temperature until the chocolate hardens, or I chill them briefly in the fridge to speed things up.

Servings and timing

This recipe makes about 20 ghost cookies, depending on the package size. It takes me about 10 minutes to prep and 10–15 minutes for the chocolate to set, so I can finish the entire batch in around 25 minutes.

Variations

Sometimes I use almond bark instead of white chocolate for a smoother finish. If I want to get creative, I use candy eyes or add a little mouth with melted chocolate. I’ve even dipped just half the cookie and made “ghost pops” by adding lollipop sticks before the chocolate sets.

storage/reheating

I store these ghost cookies in an airtight container at room temperature for up to 5 days. If my kitchen is warm, I keep them in the fridge so the coating stays firm. There’s no reheating needed—just grab and go.

FAQs

Can I use homemade peanut butter cookies instead of Nutter Butters?

Yes, I can, but I make sure they’re sturdy enough to hold up when dipped in chocolate. Nutter Butters work best because they’re uniform and firm.

How do I keep the chocolate coating smooth?

I melt the chocolate slowly and stir frequently. If it starts to thicken, I reheat it briefly or add a small amount of coconut oil to thin it out.

What’s the best way to dip the cookies?

I use a fork or candy-dipping tool to lower each cookie into the chocolate, then tap off the excess before placing it on the baking sheet.

Can I make these ahead of time?

Yes, I often make them a day or two in advance. Once the coating is set, they store really well in an airtight container.

Are there nut-free alternatives?

I can use a nut-free sandwich cookie (like Oreos) and still coat them in white chocolate for a similar effect. They won’t have the peanut butter flavor, but they’ll still look spooky and taste great.

Conclusion

Nutter Butter Ghosts are a simple, spooky treat I love making every Halloween season. They come together quickly, look super festive, and taste delicious with that mix of creamy white chocolate and crunchy peanut butter cookie. Whether I’m putting together a dessert table or packing up treats for friends, these ghost cookies always bring a smile.