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Marshmallow Ghost Cookies: the spooky sweet treat to make this Halloween

Total time: 45 Min + Setting time
Difficulty: Low
Serves: 22 people
By Cookist
52
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Fun, easy to make, and adorable to look at, marshmallow ghost cookies are a simple, tasty homemade dessert to whip up for your Halloween party. Made to look like melted ghosts perched on a crisp cookie base, marshmallow ghost cookies are wonderfully sweet, with an irresistible marshmallow and texture not unlike a s'more.

You will need a candy thermometer to make this Halloween cookie recipe, but don't be afraid. Marshmallow ghost cookies are a breeze to make. Serve them at your Halloween bash as a spine-tingling dessert that will have everyone coming back for me.

Marshmallow Ghost Cookie Ingredients

These fabulous marshmallow ghost cookies only call for five ingredients (plus some water).

For the base, you'll need chocolate wafer cookies. You can pick these up in any supermarket.

To make the homemade marshmallow, you'll need sugar, which you'll mix with water and boil to make syrup, and gelatin, to set the marshmallow and ensure it keeps its shape.

Mini brown M&Ms will serve as the ghosts' eyes and sanding sugar will give the cookies a little crunch and an extra kiss of sweetness.

How to Make Marshmallow Ghost Cookies

Marshmallow ghost cookies are an adorable, no-bake treat that are perfect for any Halloween celebration. Here's how to make them. Lay the chocolate wafer cookies on a baking tray in a single layer, then set them aside. Next, stir 1/3 cup of cold water and the gelatin in a bowl. Mix well, then set aside.

Next, add the sugar and ¼ cup of water in a pot over medium-high heat. Stir the mixture well to dissolve the sugar. Once dissolved, brush the sides of the pot with a damp pastry brush to melt any sugar crystals. Let the syrup come to a boil, then continue cooking until it reaches 238F on a candy thermometer. Whisk the sugar syrup into the gelatin for 3 minutes with a handheld mixer on the medium setting. Switch it to high, then beat for another 8 to 10 minutes until stiff peaks form to make your marshmallow. Scoop the marshmallow into a piping bag.

Now for the fun part – making the marshmallow ghosts! The secret here is to work fast. You don't want the marshmallow to set before you have the chance to decorate the cookies. Pipe the marshmallow onto three or four cookies at a time. Quickly put the M&Ms on the marshmallow and repeat with the rest of the cookies until you've assembled all the marshmallow ghosts. Let your cookies set for about an hour or so, then serve.

Tips for the Best Marshmallow Ghost Cookies

You need fast hands when putting the eyes on the marshmallow. To make your life easier, only pipe out the marshmallow onto a few cookies at a time.

Don't forget to let the cookies set before enjoying them.

You don't need to use chocolate wafer cookies as a base for your ghosts. Any flat cookie will do. Gingersnaps would be a lovely alternative, especially for autumn, but flat vanilla wafer cookies or sugar cookies would work great, too.

You can add a drop or two of flavored extracts to your marshmallows to jazz up your marshmallow ghost cookies. Try almond, mint, or orange extract.

For a crisp texture on the outside, you can sprinkle marshmallow ghosts with a generous amount of sanding sugar.

You can make your marshmallow ghost cookies up to two days ahead of time.

How to Store Marshmallow Ghost Cookies

Keep your marshmallow ghost cookies in an airtight container at room temperature for up to 2 days.

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Ingredients

Wafer cookies
22
Unflavored gelatin
2 3/4 tsp
White sugar
1 cup
brown mini M&Ms

Instructions

Arrange the cookies on a baking sheet in a single layer.

Combine gelatin and 1/3 cup of cold water in a mixing bowl.

Put the sugar and ¼ cup of water in a small pot.

Heat over medium-high heat, stirring to dissolve the sugar. Brush the sides of the pot with a wet pastry brush to remove any sugar crystals.

Bring to a boil and heat until the mixture reaches 238F on a candy thermometer.

Pour the sugar syrup into the gelatin mixture. Whisk on medium for 3 minutes using a handheld electric mixer. Turn the speed up to high and beat for 8 to 10 minutes or until stiff peaks form.

Put the marshmallow mixture into a piping bag. Pipe the marshmallow onto three or four cookies at a time.

Quickly put the M&Ms on the marshmallow, then repeat with remaining cookies.

Leave for at least one hour to set, then serve.

Notes

You'll need a candy thermometer to make marshmallow ghost cookies.

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