These Halloween cookies transform a simple Nutter Butter into something delightfully spooky. The crisp peanut butter cookies are coated in melted white chocolate, which sets into a glossy layer that cracks lightly when bitten. Some cookies become floating ghosts with piped edges, while others get streaks of piped coating that harden into mummy wrappings. The chocolate chips press easily into the still-soft coating, holding their place as eyes that seem to watch from the platter. Serve them once fully set, when the candy coating has cooled into a firm finish that won’t smear or smudge.
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Steps + Photos to make this recipe for Halloween White Chocolate Dipped Cookies
Step 1: Melt the vanilla candy coating in the microwave according to package instructions until smooth. Reserve ⅓ c in a small zip-top bag for piping later.
Step 2: Dip Nutter Butter cookies into the melted coating. For mummies, dip one full side. For ghosts, dip about ⅔ of one side, leaving ⅓ bare. Place on a wire rack to drip off excess.
Step 3: Snip the corner of the bag with reserved coating to create a piping bag. Pipe a small border along the ghost cookies’ lower edges so they appear to “float.”
Step 4: Press mini chocolate chips into the soft coating to make eyes (and mouths for ghosts).
Step 5: Once the dipped coating sets and hardens, pipe zigzagging stripes across mummy cookies for the bandage effect.
Step 6: Let cookies sit at room temperature until fully set before serving.
Tools & Equipment
- Microwave-safe bowl or candy coating tray
- Zip-top plastic bag (or piping bag)
- Scissors (for snipping bag corner)
- Wire cooling rack (serves as a drip rack)
- Parchment or foil for easy clean-up
Tips for Success
- Work in small batches to keep the melted coating from setting before decorating.
- Always wait until the first candy layer is fully firm before adding mummy wrappings.
- Keep the piping bag of melted coating warm by setting it in a cup of warm water.
- Candy eyes can replace chocolate chips if you want a more playful look.
- Use only white chocolate meant for melting — bars and chips won’t smooth out properly.
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Halloween White Chocolate Dipped Cookies
Ingredients
- 16 oz vanilla candy coating or white melting chocolate we love Ghirardelli white chocolate melting wafers, too
- 1 family-size pkg 16 oz Nutter Butter cookies
- 2 T mini chocolate chips
Instructions
- Melt candy coating according to package directions. Scoop ⅓ c into a small zip-top bag; set aside.
- Dip one side of each cookie into coating. For ghosts, dip ⅔ of the side, leaving the bottom un-dipped. Place on a wire rack.
- Snip corner of bag with reserved coating to pipe. For ghosts, pipe a small border at the bottom of the dipped area.
- While coating is soft, add mini chocolate chips for eyes (and mouths on ghosts).
- Once coating is firm, pipe lines across mummy cookies to create bandages.
- Let cookies sit at room temperature until candy coating is fully set before serving.
The bottom line
These Halloween White Chocolate Dipped Cookies take just a little assembly time but deliver a tray of festive treats that look far more elaborate than they are. The crisp Nutter Butter base gives each bite a peanutty crunch beneath its glossy candy shell. Mummies get textured piped bandages, while ghosts hover with soft chocolate-chip expressions. Whether you’re filling a school party platter or arranging them on a dessert table, these cookies bring playful shape, smooth sweetness, and just enough Halloween character to delight any crowd.
What a fun Halloween themed treat